Sushi rice cakes with chilli and spring onion dipping sauce

snack · ⏱ 85 min · 16 portions · 65.0 g carbs / portion · vegan · allergens: gluten, sesame, soy

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
http://flowcooking.food/en-us/recipe/651/sushi-rice-cakes-with-chilli-and-spring-onion-dipping-sauce/