Crispy Sushi Rice Cakes
Servings: 12
Ingredients
- 6 cups cooked and seasoned sushi rice (prepared according to the method in this post here. Use 3 cups of raw rice and 6 cups of water.)
- 1 cup flour
- 5 eggs
- 2 cups plain panko crumbs
- ½ tsp salt
- oil for frying
Instructions
- If rice is fresh from the oven, let it cool a bit then spread evenly over a lined half size sheet pan. It should fill the pan evenly end to end. Cover the pan with another layer of parchment paper and press down to create an even layer, of equal thickness. It should be tightly packed.
- Top with another sheet pan and press down. Refrigerate like this (two pans together) until cool and firm, a few hours or even overnight.
- Once refrigerated and firm, use a round ring mold/cookie cutter or a glass to cut out circles. Dipping the cup or cookie cutter into water between uses will help with the stickiness.
- Once the rice cakes are cut out, place in the freezer and freeze until firm, for a few hours or overnight.
- Set up 3 stations: In one container place the flour, in the second container the eggs and the salt, in the third the panko. Whisk the eggs together until combined.
- One by one, dip the rice cakes first into the flour, then egg, and lastly into the panko.
- At this point your sushi rice cakes are ready to fry. You can return them to the freezer and fry them fresh, before the meal, or, fry them now and freeze them fried. If doing that, rewarm in oven thoroughly before serving.
- Top your crispy rice with your topping of choice (see above), sauces, and serve.
