Description
Crispy golden rice cakes topped with creamy sliced avocado, a glossy soy-lime drizzle, sesame seeds, chives, and a touch of red pepper flakes. This quick and satisfying dish is fresh, savory, and perfect for brunch, lunch, or a stylish snack.
Ingredients
Scale
- 1 cup sushi rice, uncooked
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 1 tablespoon neutral oil
- 2 medium ripe avocados, thinly sliced
- 1 1/2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 2 teaspoons sesame seeds
- 1 tablespoon chives, finely chopped
- 1/4 teaspoon red pepper flakes
Instructions
- Rinse the sushi rice until the water runs mostly clear. Add the rice and water to a medium saucepan, bring to a gentle boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the water is absorbed.
- In a small bowl, stir together the rice vinegar, sugar, and 1/4 teaspoon of the salt. Fold this mixture into the hot cooked rice.
- Let the rice cool for 10 minutes. Divide it into 4 equal portions and press each portion into a compact round or square cake, about 1/2 inch thick. Chill for 15 minutes.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, and lime juice. Season the avocado slices with the remaining 1/4 teaspoon salt.
- Heat the neutral oil in a nonstick skillet over medium heat. Cook the rice cakes for 3 to 4 minutes per side, until golden and crisp.
- Transfer the rice cakes to a plate. Top each one with sliced avocado.
- Drizzle with the soy mixture, then finish with sesame seeds, chopped chives, and red pepper flakes. Serve immediately.
Notes
- Chilling the shaped rice cakes helps them hold together better in the skillet.
- Use ripe but firm avocados for the prettiest slices and best texture.
- Serve right away for the best contrast between crisp rice and creamy topping.
- You can swap honey for maple syrup and soy sauce for tamari if needed.
Nutrition
- Serving Size: 1 rice cake
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy rice cakes, avocado rice cakes, pan fried sushi rice, avocado lunch idea, savory rice cake recipe, crispy avocado snack