Crispy Rice Cakes

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Mix the sushi seasoning ingredients until the sugar dissolves.
2. Put the rice and water in a small pot without a lid over medium-high heat. When the edges bubble and the middle ripples, cover and reduce to medium-low (low for strong stoves). Cook for 13 minutes or until the water is absorbed.
3. Remove from the heat and rest, still covered, for 10 minutes.
4. Remove the lid, pour the seasoning over the rice, and fluff with a spatula.
5. Line a 20 cm (8 in) square pan with baking paper. Spread the hot rice evenly in the pan, cover with another sheet of paper and press very firmly.
6. Place a flat pan of the same size on top and weigh it down with about 5 cans of 400 g (14 oz). Fully cool, cover, and refrigerate overnight (at least 6 hours). For a quicker option, leave uncovered in the fridge until fully cool, cover, freeze for 1 hour, then refrigerate for 1 hour.
7. Lift the rice out using the paper overhang. Wet the knife blade and cut into 15 rectangles (5 strips, each cut into 3).
8. Heat about 1/4 cup of oil in a large non-stick pan over medium-high heat. Add half the rice cakes so they sizzle gently, lower heat to medium, and cook 4 minutes until golden and crispy. Turn and cook the other side 4 minutes.
9. Drain on paper towels and sprinkle each side with salt while hot. Add the remaining oil and cook the rest of the rice cakes the same way.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

Rice