Crispy Rice Cakes With Spicy Vegan “Tuna”
Crispy rice is a delight! In this vegan recipe, I use it to make little cakes that are topped with spicy “tuna” made with tomatoes. Let’s dig in!
If you’ve been scrolling through foodie content on Instagram and TikTok lately, you’ve probably noticed that crispy rice is having a moment. It’s served as a fancy appetizer at trendy restaurants, it’s tossed into salads, and, well, it’s everywhere right now. I wanted to get in on the fun, but with a vegan spin, so I topped crispy rice cakes with a homemade plant-based tuna made from tomatoes. (In the past, I’ve made Watermelon Tuna and Vegan Chickpea Tuna Salad.) It’s amazing, if I do say so myself!
Why You’re Going to Want These Crispy Rice Cakes on Your Menu
This is a dish that’s made to impress! Here’s why it’s such a hit.
- Contrasting textures. While crispy rice is delicious on its own, I love it in this recipe because it makes the perfect base for the succulent vegan tuna.
- A little bit fancy. Whether you make this recipe as a light dinner or a party appetizer, it has some sophistication to it—like something you’d find at a high-end sushi restaurant.
- Endless customisation options. Not into vegan tuna? Use these crispy rice cakes as a base for any toppings you like!
Notes on Ingredients
Here are the key ingredients you’ll need to make these crispy rice cakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crispy Rice Cakes
- Sushi rice – A must for making sushi and these crispy rice cakes. It has a sticky texture that helps it hold together when compacted.
- Water
- Rice vinegar – Adds a tangy flavor to the rice. You may also see this labeled as rice wine vinegar, but it’s the same thing.
- Maple syrup – I like to use maple syrup to sweeten the rice, but sugar is fine too and a little more traditional.
- Salt
- Neutral oil – Avocado, canola, or any other oil you like to cook with.
For the toppings:
- Avocado
- Tomato – Ripe and finely diced, this is the vegan “tuna” in our recipe.
- Vegan mayonnaise – I like to use my Vegan Mayo recipe.
- Sriracha or chili paste – You can adjust the amount to your tastes, or omit it for a milder option!
- Soy sauce – Tamari works as a gluten-free alternative.
- Toasted sesame oil – Adds a nutty, rich aroma. Don’t use regular sesame oil; it’s not the same!
- Green onion
How to Make Crispy Rice Cakes
There are a few steps to this recipe, but they are all very easy!
- Cook the rice. Rinse the rice until the water runs clear. Bring it to a boil with the water, then simmer covered for 15 minutes. Cool for 10 minutes.
- Season and chill. Whisk together the vinegar, maple syrup, and salt and fold it into the rice. Press the rice into an 8-inch parchment-lined pan and chill for 1 hour.
- Shape and fry. Cut the rice into 15 rectangles, then fry them in the oil over medium heat for 3 to 4 minutes per side, until crispy. Transfer the cooked cakes to paper towels to absorb the excess oil.
- Make the vegan tuna. Blanch the tomato for 30 seconds, then peel and dice it. Stir it together with the vegan mayo, sriracha, soy sauce, sesame oil, and green onion.
- Assemble. Top the crispy rice cakes with sliced avocado, spicy tomato “tuna,” and green onion. Serve immediately.
Tips for Success
Here are some additional tips to ensure your crispy rice cakes turn out perfect every time.
- Make sure the rice holds its shape. Press the rice firmly into the pan to compact it, which helps it hold its shape when slicing and frying.
- Keep the rice from sticking. Use a non-stick skillet or well-seasoned cast iron skillet to prevent the rice cakes from sticking to the pan.
- Get the oil HOT. Make sure the oil is sufficiently hot before frying the rice cakes. If it’s not hot, they will simply absorb the oil and get mushy, rather than crispy.
Variations
You can top these crispy rice cakes with a variety of toppings. For a different spin, top them with steamed broccoli and drizzle them with Thai Peanut Sauce, or break them up into pieces and add them to an Asian-inspired salad for a crispy alternative to croutons.
How to Store and Reheat
- Refrigerator: Because of the fresh avocado, these crispy rice cakes are best eaten right after assembling. If you do have leftovers, they’ll last a day or so in the refrigerator, but the avocado will brown a bit.
- To reheat: Rather than reheating them, I simply eat them cold, but if you want to warm up the rice cakes, I suggest scraping off the toppings, reheating in a nonstick skillet to re-crisp the rice, and then adding the toppings back.
More Recipes for Sushi Lovers
Enjoy friends! If you make this crispy rice recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Crispy Rice Cakes
Ingredients
For the Crispy Rice Cakes:
- 1 cup sushi rice, 200 grams
- 1 ¼ cups water, 300 milliliters
- 2 tablespoons rice vinegar, 30 milliliters
- 1 teaspoon maple syrup, 5 milliliters
- ½ teaspoon salt, 2 grams
- Neutral oil for frying, like avocado or canola – as needed
Topping:
- 1 large ripe tomato, peeled and finely diced – about 100 grams
- 1 tablespoon vegan mayonnaise, 15 milliliters
- 1 teaspoon sriracha or chili paste, 5 milliliters
- ½ teaspoon soy sauce, 2.5 milliliters
- ½ teaspoon toasted sesame oil, 2.5 milliliters
- 1 teaspoon finely chopped green onion, 2 grams, plus more for garnish
- 1 ripe avocado, thinly sliced
Instructions
Cook and Chill the Rice:
- Rinse the sushi rice thoroughly until water runs clear.
- In a pot, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, keep covered for 10 minutes.
- In a small bowl, mix rice vinegar, maple syrup, and salt. Fold gently into warm rice.
- Line a square 8 inch pan with parchment paper. Press the rice into a flat, even layer about ½ inch (1.25 cm) thick. Make sure to press firmly.
- Chill for at least 1 hour, or until firm enough to cut.
Shape and Fry the Rice Cakes:
- Cut the chilled rice into 15 rectangles or squares.
- Heat neutral oil in a nonstick skillet over medium heat.
- Fry rice pieces for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Make the Spicy Tomato “Tuna”:
- Blanch the tomato for 30 seconds in boiling water, then peel and finely dice.
- In a bowl, mix the tomato with vegan mayo, sriracha, soy sauce, sesame oil, and green onion.
Assemble the cakes:
- Top each rice cake with 2-3 slices of avocado.
- Spoon a generous dollop of the spicy tomato “tuna” mixture on top of the avocado.
- Garnish with additional chopped green onion.
- Serve immediately for the best texture.
Notes
- Refrigerator: Because of the fresh avocado, these crispy rice cakes are best eaten right after assembling. If you do have leftovers, they’ll last a day or so in the refrigerator, but the avocado will brown a bit.
- To reheat: Rather than reheating them, I simply eat them cold, but if you want to warm up the rice cakes, I suggest scraping off the toppings, reheating in a nonstick skillet to re-crisp the rice, and then adding the toppings back.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
