Crispy Rice Cakes Recipe

Crispy Rice Cakes with Spicy Tuna

1 Review

Baking cooked sushi rice on a sheet pan transforms it into versatile, crispy rice cakes. Top them with a variety of flavors, like spicy tuna, miso eggplant, and ripe avocado, for a stunning party appetizer.

Kiminobu Saito

Updated on July 3, 2024

Tested by

Food & Wine Test Kitchen

Spicy Tuna Sushi Biscotti — Photo: Victor Protasio

Active Time:

40 mins

Chill Time:

8 hrs

Total Time:

8 hrs 40 mins

Servings:

At Sushi Note in Sherman Oaks, California, chef Kiminobu Saito offers wine-friendly bites like sushi "crisps", crispy thin cakes of fried sushi rice with toppings like spicy tuna or miso-basted eggplant, that play well with wines selected by co-owner Dave Gibbs. For pairing with sushi, Gibbs says he thinks about both the texture of the fish—whether it's firm, chewy, or delicate—and any sauces or garnishes. Although sometimes, he doesn't have to think too hard about what to open next: "At the moment," he says, "we're fairly obsessed with just how fantastically well old [2008] Stony Hill Gewürztraminer pairs with everything." We also love this simple avocado topping.

Frequently Asked Questions

What is sushi-grade tuna?

Fish labeled sushi-grade means that it has been deemed safe to eat raw by whomever is selling the fish however, this is not a regulated term. Be sure to buy fish you will eat raw from a reputable source.
What is masago?

Masago is very small orange salt-cured smelt roe most commonly used in sushi in preparations. Unlike larger fish eggs, masago has a crunchy texture and is often used on the outside of sushi rolls.

Note from the F&W Test Kitchen

The rice cake recipe makes 56 pieces so feel free to double the spicy tuna or top with another topping, such as sliced avocado or cucumbers.

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Ingredients

Rice Cakes

6 cups cooked sushi rice, cooled
3 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon plus 1/8 teaspoon kosher salt
Cooking spray
3 tablespoons canola oil

Spicy Tuna

7 ounces sushi-grade tuna
2 tablespoons thinly sliced scallions
2 tablespoons masago (orange, salt-cured smelt roe) (such as Sushikko)
2 tablespoons Kewpie mayonnaise
1 1/2 tablespoons ponzu
3/4 teaspoon la-yu (Japanese chile oil
1/4 teaspoon kosher salt
1 serrano chile

Directions

Gather the ingredients for the rice.
Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides. Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved.
Drizzle over rice; gently fold together.
Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2-inch to 5/8-inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight.
Preheat oven to 475°F with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap and remove top piece on rice; invert rice onto a work surface. Remove plastic wrap from back. Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water and wipe clean often.) Lightly coat top of rice pieces with cooking spray.
Brush 2 rimmed baking sheets evenly with oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes.
Stir together tuna, scallions, masago, mayonnaise, ponzu, la-yu, and salt in a medium bowl. Top each crispy rice cake with about 1 teaspoon tuna mixture and 2 to 3 serrano slices, and serve immediately.

Victor Protasio

Originally appeared: April 2019

Crispy Rice Cakes with Spicy Tuna

Frequently Asked Questions

Note from the F&W Test Kitchen

Ingredients

Directions

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