Crispy sticky rice cakes

A fun and flavourful alternative to traditional sushi!

I first created this savory treat to use up leftover rice from a sushi making party, but going forward I will intentionally be making them – no waiting for leftover rice for me! Note that the rice cakes can be formed in advance and refrigerated, though it’s best to air fry or fry them right before serving. While I love to dress them up sushi-style, they are also very delicious simply dipped in soy sauce. If you enjoy this recipe, you might also like my sushi nachos.

Ingredients

• 2 cups (packed) (400 g) warm, cooked sushi rice
• 1 teaspoon white sugar
• 1 tablespoon rice vinegar
• 1 sheet finely shredded nori (dried seaweed)
• 1 tablespoon all-purpose flour (regular or gluten-free)
• 2-3 tablespoons (30-45 mL) vegetable oil
• 2 tablespoons mayonnaise mixed with 1/2 teaspoon sriracha (or more, to taste)
• Toppings: your choice of cooked crab meat or shrimp, sliced avocado, grated carrot, smoked salmon, cucumber, minced pickled ginger, slivered green onions or whatever sushi-style elements you like
• Soy sauce or tamari, for dipping

Method

• Put the cooked sushi rice in a broad, shallow bowl.
• In a glass container, heat the rice vinegar and sugar in the microwave (or do this in a small pot on the stove) until vinegar is hot and sugar dissolves easily when stirred.
• Drizzle the vinegar and sugar mixture over the cooked rice and stir (a rice paddle is useful for this) until evenly blended. Sprinkle the nori and flour over the rice and stir again until no dry spots of flour remain.
• Wet your hands (keep a damp cloth or bowl of water nearby to keep dampening hands) and scoop the rice into about 16 portions of 2 tablespoons (25 g) each. Form each portion into a tightly packed ball, then flatten into a disk about 1.5 inches (3.75 cm) in diameter. I do this on a sheet of parchment paper placed on the counter.
• Once all the rice cakes are formed, refrigerate them for at least 1 hour.
• When ready to cook, you can use an air fryer or skillet on the stovetop.
• For air fryer method, spray or brush one side of each rice cake with vegetable oil. Transfer to air fryer, placing in a single layer (cook in batches if necessary) with the oiled side down. Spray the other side with oil then air fry at 400F until golden around the edges and crispy (about 15-18 minutes). Remove from air fryer and place on a paper towel lined plate.
• To cook on the stovetop, heat the oil in a broad, shallow skillet placed over medium high heat. When the oil is shimmering, add four of the rice cakes and cook 4-5 minutes until golden brown on the bottom. Gently flip and cook 4-5 minute more until second side is golden brown. Remove cooked rice cakes from pan and place on a paper towel lined plate. Add a bit more oil to the pan if needed, to cook remaining rice cakes.
• To serve, put a dollop of sriracha mayonnaise on each rice cake then add toppings of choice. Serve warm or at room temperature, with soy sauce for dipping.

Makes 16 pieces; recipe can easily be multiplied.