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Sushi rice cakes with chilli and spring onion dipping sauce

Crispy sushi rice cakes with a golden, sticky edge.
Tangy chilli and spring onion dipping sauce brings heat and sparkle.
Each bite is chewy, savoury, and bright, like a takeout upgrade.

snack ⏱ 85 min 210 kcal / portion 65.0 g carbs / portion (estimated) vegan glutensesamesoy 🔗 Original source

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Sushi rice cakes with chilli and spring onion dipping sauce
v7 · rb0e705f985 20260727Z1751 300 g sushi rice 2 tsp cornflour 2 tbsp groundnut oil 2 tsp sesame oil 🔪 stir sushi rice in cold water for 10 seconds, then drain and refresh; repeat 4-5 times until water is almost clear ⏳ ⏱ 30 min soak drained sushi rice in fresh water, then drain once more 🍳 ⏱ 15 min simmer drained sushi rice, covered, then rest covered 10 minutes 🍳 heat rice vinegar and sugar with salt until dissolved, then pour over the rice ⏳ ⏱ 15 min sprinkle cornflour over the rice, then very carefully stir to coat and rest 🌀 mix dipping sauce ingredients: soy sauce, mirin, spring onion, red chilli, garlic, and groundnut oil 🍽 shape sushi rice cakes from about each time, wetting hands and using a damp plate 🍳 ⏱ 2-3 min fry half the rice cakes in half the groundnut and sesame oil until base is golden brown, then flip and fry 2-3 minutes more 🍳 ⏱ 2-3 min fry remaining rice cakes in remaining oils until base is golden brown, then flip and fry 2-3 minutes more 🍳 serve warm rice cakes with dipping sauce Sushi Rice Cakes 🎉 60 ml rice vinegar 2½ tbsp caster sugar salt to taste 2 tbsp soy sauce 2 tbsp mirin 1 piece spring onion 1 piece red chilli 0.5 pieces garlic clove rice vinegar, caster sugar, salt cornflour ¾ tbsp groundnut oil ¾ tbsp groundnut oil 1 tsp sesame oil 1 tsp sesame oil ½ tbsp
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Preparation steps

  1. stir sushi rice in cold water for 10 seconds, then drain and refresh; repeat 4-5 times until water is almost clear
  2. soak drained sushi rice in fresh water for 30 minutes, then drain once more
  3. simmer drained sushi rice 15 minutes, covered, then rest covered 10 minutes
  4. heat rice vinegar and sugar with salt until dissolved, then pour over the rice
  5. sprinkle cornflour over the rice, then very carefully stir to coat and rest 15 minutes
  6. mix dipping sauce ingredients: soy sauce, mirin, spring onion, red chilli, garlic, and groundnut oil
  7. shape sushi rice cakes from about each time, wetting hands and using a damp plate
  8. fry half the rice cakes in half the groundnut and sesame oil 2-3 minutes per side until base is golden brown, then flip and fry 2-3 minutes more
  9. fry remaining rice cakes in remaining oils 2-3 minutes per side until base is golden brown, then flip and fry 2-3 minutes more
  10. serve warm rice cakes with dipping sauce

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