Crispy Rice Cakes

In this vegan spin on viral crispy rice, the rice cakes are topped with avocado and spicy “tuna” made with tomatoes. Perfect for a party!

Course Appetizers

Cuisine Asian

Prep Time 30

Cook Time 20

Total Time 50

Servings rice cakes

Calories 78

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
1 teaspoon soy sauce 5 milliliters, or swap vegan fish sauce or do half and half
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

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.

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.

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.

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.

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.
If you have a particularly water-y tomato, I recommend draining off the excess juices inside so that your "tuna" is flavour filled, not watered down by the tomato juices.
The calories do not include the oil since it isn't possible to calculate how much will be used when you're making this recipe.