crispy rice cakes

Recipe video above. A shameless copycat of a signature Nobu restaurant appetiser - crispy rice cakes with tuna or salmon in a creamy spicy dressing. Easy to make at a fraction of the cost - they charge $30 for a minuscule serving! Serve as a canapé, starter for dinner or as a main with an Asian side salad or smashed cucumbers.The original uses raw tuna but I&#39;ve also created a canned tuna version - think, sushi roll filling.

Crispy rice with spicy tuna (Nobu copycat)

crispy rice cakes ((15 pieces))

ONE topping of choice (below) - Nobu sashimi tuna or canned tuna

avocado (, cut into small thin slices (or make avocado sauce))

jalapeño slices (, thin, optional garnish)

tsp black sesame seeds (,

/ 7 ounces sashimi grade tuna (, or salmon (Note 1))

tbsp sriracha (, adjust spiciness

tsp kewpie mayonnaise ((Note 3))

tsp sesame oil

tsp cooking salt

tbsp finely chopped green onion

tsp white sesame seeds

tsp black sesame seeds (, divided)

tuna

tbsp sriracha ((Note 2))

tbsp kewpie mayonnaise ((Note 3))

lemon juice rice

tsp cooking/kosher salt

green onion

tsp white sesame seeds (, optional)

Start the rice the day before or first thing in the morning - it needs minimum 4 hours to chill.

Make the toppings first, then refrigerate while you cook the crispy rice cakes.

Cook the crispy rice cakes and sprinkle with salt per the recipe.

Assemble - Place rice cakes on a serving platter. Pile on toppings - I use teaspoons to make football shapes then slide on. Sprinkle with black sesame seeds, top with jalapeño. Eat!

Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it&#39;s much easier to finely chop when slightly firm.

Cut into 0.5cm / 1/2&quot; cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).

Mix - Add everything into the tuna and mix until combined.

Nobu spicy tuna topping:

Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

Creamy canned tuna (sushi-roll filling style):

Recipe video above. Crispy rice is just rice that&#39;s packed in a pan, cut then pan fried until ultra golden and crispy. They make a great snack just as they are - you will DEVOUR a whole pile - or a base to make irresistible appetisers. Think - modern Asian canapés topped with spicy tuna (Nobu style!), tuna poke, egg or chicken salad sandwich filling, ceviche or salmon mousse!

Crispy rice

sushi rice ((Note 1))

water

canola oil ((vegetable, peanut or other neutral oil))

tsp cooking / kosher salt (,

tbsp rice vinegar ((Note 3))

tsp caster sugar ((Note 3))

Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8&quot; lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

SUMMARY RECIPE

Sushi seasoning - Mix together until sugar dissolves.

Cook rice (Note 4) - Place rice and water in a small pot (no lid) over medium high heat. Once it&#39;s bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.

Rest - Remove from heat then rest for 10 minutes with the lid still on.

Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.

FULL RECIPE

Press - Place a sheet of baking/parchment paper on a 20cm/8&quot; square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.

Weigh down (recommended, Note 5) - For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.

Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.

Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).

Press, cool, cut:

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. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.

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.

Cooking:

Serve as snack (you won&#39;t be able to stop!) or a base for canapés.

Topping suggestions - Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.

Serving:

Pan Fried Tteokbokki

Korean rice cakes

tbsp gochujang (22 grams)*

soy sauce

garlic garlic

2-3 tsp gochugaru (Korean red pepper powder)

If using frozen rice cakes, cook the rice cakes following manufacturers instruction in hot water until softened. 

While cooking the rice cakes (step 1), stir the remaining ingredients together. Start with lesser amounts, taste and adjust to your liking.

Coat a non-stick pan with some oil over high heat. Add the rice cakes and let them cook for about 1-2 minutes, until crispy. Flip and cook the other side. 

Reduce the heat to medium-low, add the sauce, and stir to coat the rice cakes. Cook for another 1-2 minutes, stirring continuously so that the sauce doesn&#8217;t burn. At any point if the pan gets too dry, add a touch of water and stir again. Remove from heat, serve and garnish with scallions and sesame seeds. Enjoy!

This recipe is FANTASTIC!!!!  
It is so quick &amp; easy to make.  It looks just like the photo &amp; tastes even better than I imagined!
The flavour is perfect in totally addicting.  Will definitely be making again &amp; can't wait to try more of Lisa's recipes!! &lt;3

This recipe was easy to follow and very quick to complete and absolutely DELICIOUS when made. I've never pan-fried my rice cakes but now I think I am in love with that idea. Seriously, I'm already thinking about when I can make it again. And the sauce!!! I will be using it on some tofu later this week too &lt;3  Try it, you won&#039;t be sorry!!!

This dish is my go to for a quick lunch or dinner!! So yummy and easy to make :)

Great recipes! So good! Easy recipe and just love the texture of the rice cakes. 😋

I've made a few different attempts at tteokbokki, and this recipe is my favorite! I love spicy food, but other versions of this were overpowering even for me. I didn't leave out any spice, but I used the tip to add in ketchup and it worked great in combination! And the maple syrup added the perfect touch of sweetness. My boyfriend had never eaten tteokbokki before and he gave it two thumbs up. Super easy and delicious!

It’s the first time I was doing tteokbokki, and it’s absolutely delicious! I’ll surely go back to this recipe ❤️

These were so good and easy! I’d never even heard of rice cakes and I bought a pack at the Asian market to try this recipe. Seriously,, the best lunch - I’ll buy a pack of rice cakes every time I’m at the Asian market from now on!

My pack didn’t have instructions for boiling them in English, so I just guessed. I set the timer for three minutes but I checked after two and they were done.

So simple, comforting and delicious. Unlike a lot of recipes for vegan tteokbokki, the ingredient list isn’t extensive and the dish came together so easily.

Okay honestly, I've been wanting to try tteokbokki for so long because they are always eating it in the manhwas that I read hehe so thank you for introducing me to my new obsession! Very easy and the sauce is  so addictive! I want to eat this every week now!

Soo good! I made the milder version by not adding the flakes and adding the ketchup. It was so yummy! It still had a spice to it and had a lovely sweetness to it. I am really looking forward to trying more of Lisa's recipes, I've made 4 of them so far and every single one has been fantastic! Her recipes are really clear and easy to follow and every meal has been delicious! X

Love this recipe so much! This is in our regular dinner rotation when we want something semi-quick but also satisfying! The heat builds, but it is not too overwhelming. Wouldn't change a thing!

Eating this now! So yummy. I actually added prosciutto and super sharp cheese cheese for a Korean-Italian poutine.

First time making Crispy Pan Fried Tteokbokki. It was delicious. Super simple and flavorful. Can't wait to try more recipes.

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Top 3 crispy rice cakes recipes from across the web

The most viewed crispy rice cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy rice with spicy tuna (Nobu c...

Crispy rice

Pan Fried Tteokbokki

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