Cooking steps:
Cook rice. I am using Nishiki rice for my recipe ( use short or medium grain rice which sticks well together ). You can cook rice the traditional way or use Instant Pot which makes it quite simple, instructions below:
Measure 2 cups and rinse rice well to remove extra starch.
Add 1 cup of water to the instant pot then add trivet and place the insert pan with rice on it. Add 2 cups of water and 2 tsp of salt inside the rice. I always use a 1 to 1 ratio of rice to water when cooking rice in the Instant Pot, it always works great!
Set Instant Pot on high temperature for 6 minutes and wait for natural pressure release.
When rice is ready, carefully mix in 2 tbsp of rice vinegar, 2 tsp of coconut aminos and 2 tsp of toasted sesame oil.
Let the rice cool down a bit for ~5 minutes on the parchment paper.
When rice cools down, make 16-18 round shaped balls and flatten them with your hands to create small rice cakes. Constantly wet your hands with water, so rice doesn’t stick to your hands.
Optional step: if you have more time on your hands and want to create a more perfect rice square shape cakes, I will recommend several extra steps:
Place rice in the glass container lined with plastic wrap, compress the rice with hands or spoon to flatten it out to about 1 inch thick layer and cover with the lid.
Refrigerate rice for at least a couple of hours or ideally overnight.
remove rice from the container on the flat surface, remove plastic wrap and cut with a knife in square or rectangular pieces.
To make crispy rice sushi cakes, I will use an air fryer. Gently spray the air fryer tray and rice cakes with oil on both sides. Air fry rice cakes for 16-18 minutes ( depending on the air fryer model ) at 350°F. Check in the middle if you need to flip them, I didn’t have to.
Make sauce: mix mayo, sriracha sauce and lime juice. Use a plastic squeeze bottle, to make it easier to mix and for precision dispensing
Prepare toppings: thinly slice cucumbers, jalapeño and avocado. You can use any smoked fish of your choice: I am using 2 kinds of smoked salmon and smoked trout.
Place your toppings on the rice cakes starting with the sauce, cucumber, avocado, smoked fish and top it off with jalapeño pepper. Sprinkle some toasted sesame seeds on top. Decorate plate with cilantro and lime slices.
Serve right away. Bon appetit!
McWitt19 on
Looks delicious
Acceptable_Ad_6631 on
I don’t think you can achieve that Perfect Rice Crunch with Air Frier.
IndigiNation on
Omg, I am American with a Japanese husband. I have never seen this recipe before. Crisp rice is one of his favorites that we only get to have while camping. You are about to make me look like a Rockstar for dinner! THANKS
4 Comments
**Ingredients:**
**For rice: ( 16-18 rice cakes )**
Medium grain sticky sushi rice ( cooled ) – 2 cups ( I am using Nishiki rice )
Water – 1 cup inside Instant Pot & 2 cups inside insert pan with rice
Salt – 2 teaspoons
Rice vinegar ( with sushi seasoning ) – 2 tablespoons
Coconut aminos – 2 teaspoons
Sesame oil ( toasted ) – 2 teaspoons
Avocado oil spray – for air frying
**For sauce:**
Lime juice – 2 tablespoons
Mayo – 4 tablespoons
Sriracha sauce – 1 ½ tablespoons
**For sushi toppings:**
Variations of smoked fish ( salmon, trout )
Avocado ( thinly sliced ) – 1 pcs
Cucumber ( thinly sliced ) – 1 pcs
Jalapeño ( thinly sliced ) – 1 pcs
Sesame seeds, lime, cilantro – for decoration
[link to short video recipe](https://www.youtube.com/watch?v=uX8tTfkoaYw)
Cooking steps:
Cook rice. I am using Nishiki rice for my recipe ( use short or medium grain rice which sticks well together ). You can cook rice the traditional way or use Instant Pot which makes it quite simple, instructions below:
Measure 2 cups and rinse rice well to remove extra starch.
Add 1 cup of water to the instant pot then add trivet and place the insert pan with rice on it. Add 2 cups of water and 2 tsp of salt inside the rice. I always use a 1 to 1 ratio of rice to water when cooking rice in the Instant Pot, it always works great!
Set Instant Pot on high temperature for 6 minutes and wait for natural pressure release.
When rice is ready, carefully mix in 2 tbsp of rice vinegar, 2 tsp of coconut aminos and 2 tsp of toasted sesame oil.
Let the rice cool down a bit for ~5 minutes on the parchment paper.
When rice cools down, make 16-18 round shaped balls and flatten them with your hands to create small rice cakes. Constantly wet your hands with water, so rice doesn’t stick to your hands.
Optional step: if you have more time on your hands and want to create a more perfect rice square shape cakes, I will recommend several extra steps:
Place rice in the glass container lined with plastic wrap, compress the rice with hands or spoon to flatten it out to about 1 inch thick layer and cover with the lid.
Refrigerate rice for at least a couple of hours or ideally overnight.
remove rice from the container on the flat surface, remove plastic wrap and cut with a knife in square or rectangular pieces.
To make crispy rice sushi cakes, I will use an air fryer. Gently spray the air fryer tray and rice cakes with oil on both sides. Air fry rice cakes for 16-18 minutes ( depending on the air fryer model ) at 350°F. Check in the middle if you need to flip them, I didn’t have to.
Make sauce: mix mayo, sriracha sauce and lime juice. Use a plastic squeeze bottle, to make it easier to mix and for precision dispensing
Prepare toppings: thinly slice cucumbers, jalapeño and avocado. You can use any smoked fish of your choice: I am using 2 kinds of smoked salmon and smoked trout.
Place your toppings on the rice cakes starting with the sauce, cucumber, avocado, smoked fish and top it off with jalapeño pepper. Sprinkle some toasted sesame seeds on top. Decorate plate with cilantro and lime slices.
Serve right away. Bon appetit!
Looks delicious
I don’t think you can achieve that Perfect Rice Crunch with Air Frier.
Omg, I am American with a Japanese husband. I have never seen this recipe before. Crisp rice is one of his favorites that we only get to have while camping. You are about to make me look like a Rockstar for dinner! THANKS