Ingredients
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1 cup cooked sushi rice, cooled
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1/2 cup shelled edamame, cooked and slightly mashed
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2 tablespoons sesame seeds, toasted
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1 tablespoon soy sauce (gluten-free if needed)
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1 teaspoon rice vinegar
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 cup nori (seaweed) flakes (optional)
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1 Cooking spray or a bit of vegetable oil for frying
Directions
These crunchy rice cakes are inspired by Japanese flavors and textures, with edamame and sesame seeds adding a delightful crunch. They’re quick and easy to make, making them a perfect snack for both kids and adults. Enjoy the taste of Japan in every bite!
Steps
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1
Done
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In a mixing bowl, combine the cooked sushi rice, slightly mashed shelled edamame, toasted sesame seeds, soy sauce, rice vinegar, sugar, and salt. Mix everything together until well combined. |
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2
Done
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If using nori flakes, you can either mix them into the rice mixture or reserve them for garnishing the rice cakes later. |
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3
Done
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Divide the rice mixture into equal portions and shape them into small, flat cakes or patties. You can make them round or square, depending on your preference. |
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4
Done
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Heat a non-stick skillet or frying pan over medium heat and lightly coat it with cooking spray or a small amount of vegetable oil. |
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5
Done
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Carefully place the rice cakes in the skillet and cook until they are golden brown and crispy on both sides, approximately 3-4 minutes per side. |
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6
Done
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Once the rice cakes are cooked to your desired level of crispiness, remove them from the skillet and place them on a paper towel to absorb any excess oil. |
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7
Done
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If you reserved nori flakes, sprinkle them on top of the rice cakes for an authentic Japanese touch. |
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8
Done
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Serve your Japanese-inspired edamame and sesame rice cakes warm as a delightful snack or appetizer. |
