So here it is!
However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar.
Especially if you plan to serve these as plain snacks with no toppings.
Nobu copy-catSpicy Tuna Crispy Rice
Sushi rice Find this bang out of rice labelled as such alongside other rice at the grocery store.
For the same reason, its the best bang out of rice to make rice cakes!
Rice vinegar An Asian vinegar made from….wait for it….rice!
Nobu copy-catSpicy Tuna Crispy Rice
Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi.
As noted above, it can be skipped but it makes the rice cakes tastier.
Sugar Also for seasoning the rice.
Impress the pants off family and friends at the next gathering!
Salt For sprinkling on the cooked rice cakes.
I use 3/4 teaspoon.
It will seem like a lot for the amount of rice cakes but they can take it!
They are like potato they take more salt than you think.
Also, some salt falls off when you turn them to sprinkle the other side.
Cook and flavour rice
No need to rinse.
Use the right amount of water.
And dont peek!My full rice-making rantshere.
Cook rice Place rice and water in a small pot (no lid) over medium high heat.
Once its bubbling, put the lid on and turn down to medium low.
Cook for 13 minutes or until water is absorbed no peeking!
Restfor 10 minutes with the lid on.
Sushi rice seasoning Mix the vinegar and sugar together until the sugar dissolves.
Fluff Pour seasoning over the hot rice.
Fluff with a rice paddle or rubber spatula.
The rice will absorb the flavour as it cools in the pan.
Press and cut
For really crispy rice cakes, be sure to press the rice in firmly.
Press Place a sheet of baking/parchment paper on a 20cm/8 square pan.
Scrape the hot rice into the pan and spread evenly.
The rice should be around 1.25cm / 1/2 thick.
I used a second pan that is the same size.
Weighing down the rice packs the rice together more tightly as it sets in the fridge.
This means you’re free to cut neater pieces and they will crisp up better.
Cool Fully cool, then refrigerate overnight (minimum 6 hours).
Cut Lift rice out using paper overhang.
Wet the knife blade (neater cuts).
Cut rice into desired shapes.
Smaller and more would make great snacking options, albeit lots of turning in the pan!
Cooking:
Pan fry Heat about 1/4 cup of the oil in a large non-stick pan over medium high.
Place in half the rice cakes they should sizzle gently.
Serve plain like chips
Lower heat to medium.
Cook for 4 minutes until really golden and crispy.
Turn and cook the other side for 4 minutes.
Or toppings as finger food! Pictured: Nobu Spicy Tuna Crispy Rice
Salt Remove onto a paper towels lined plate.
Sprinkle each side with salt while hot.
Keep cooking Add remaining oil and cook remaining rice cakes.
Serveas snack (you wont be able to stop!)
or use as a base for canapes.
See the separate recipe for thespicy tuna toppingI also shared today which is a blatant Nobu restaurant copy-cat.
See next section for more topping suggestions!
Eat like potato chips!
You wont be able to stop.
I probably wouldnt say no to some kind ofdipeither French Onion Dipimmediately comes to mind.
Canned tuna option included.
Tuna poke A no mayo topping option with sashimi tuna in a gingery soy sauce dressing
Kingfish ceviche YES!
I cant wait to try this.
Would be perfect on rice cakes!
What will you top these with?
Prevent screen from sleeping
