Griddled Rice Cakes With Furikake are a delightful combination of crispy textures and savory flavors. These rice cakes are pan-fried to achieve a golden crust, while remaining soft and chewy on the inside. Topped with furikake, a Japanese seasoning blend that includes seaweed, sesame seeds, and dried fish flakes, the rice cakes offer a delicious umami boost that’s both satisfying and unique. Perfect as a snack, appetizer, or a fun side dish, these rice cakes are a wonderful way to enjoy leftover rice in a new and exciting way.
Ingredients:
- 2 cups cooked short-grain rice (cooled)
- 2 tbsp sesame oil (or vegetable oil)
- 1/4 cup furikake seasoning
- Soy sauce or tamari, for drizzling (optional)
- 2 green onions, thinly sliced (optional, for garnish)
Instructions:
- Shape the cooled rice into small patties, about 1/2-inch thick. You can use a little water on your hands to prevent sticking.
- Heat a non-stick griddle or skillet over medium heat and add the sesame oil.
- Once the oil is hot, place the rice cakes in the pan. Cook for 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the rice cakes from the pan and sprinkle them generously with furikake seasoning.
- If desired, drizzle a bit of soy sauce or tamari over the top for extra flavor and garnish with sliced green onions.
- Serve warm and enjoy as a savory snack or side dish!
