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*New* Crispy rice cake bites

Serves: 6
Rice type: medium grain brown rice


For the rice cakes:
430 grams cooked, cooled Quick Cook Medium Grain Brown Calrose Rice
2 tablespoons all-purpose flour (or brown rice flour for gluten-free)
1 large egg
2 tablespoons rice wine vinegar
2 tablespoons coconut aminos (substitute with soy sauce)
2 teaspoons sesame oil
Salt, to taste
Avocado oil, for frying (or your favorite high heat oil)

For the sriracha mayo:
115 grams of mayo
2 teaspoons sriracha (sub with your favorite hot sauce)
1 teaspoon rice wine vinegar
1 teaspoon coconut aminos
1 clove garlic, minced

170 grams smoked salmon, cut into bite-sized pieces
1 small cucumber, thinly sliced
1 avocado, pitted and sliced
1 jalapeno, sliced
Furikake or sesame seeds
Freshly chopped chives

Step 1

Combine the rice with the flour until well coated. Place the egg, vinegar, coconut aminos, sesame oil, and salt to taste in a small bowl and beat with a fork until combined. Pour the egg mixture over the rice and stir gently until combined.

Step 2

Divide the rice mixture into 12 patties (about 2 tablespoons each), pressing them together until they’re compact, and place on a plate. You can also do this using a large cookie scoop.

Step 3

Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Add as many rice cakes to the pan as possible without overcrowding the pan (you will more than likely need to cook them in 2 batches). Cook 2-3 minutes or until golden brown and crispy, then flip and cook an additional 2-3 minutes longer, adding more oil as needed if the pan becomes dry. Remove from heat.

Step 4

Prepare the mayo: Add the mayo, sriracha, rice wine vinegar, coconut aminos, and garlic to a small bowl and whisk well to combine.

Step 5

Assemble the bites: Top each rice cake with cucumber, sliced avocado, smoked salmon, and drizzle with the sriracha mayo. Top with furikake or sesame seeds, chives, and a sliced jalapeno. Serve immediately and enjoy!

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