Types of Crispy Rice Cakes
Crispy rice cakes come in many styles. Here are some common varieties:
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Sushi-style (Nobu style): This is made with short-grain sushi rice seasoned with vinegar, pressed into a block, chilled, then pan-fried until golden. It’s the base for Nobu’s Spicy Tuna Crispy Rice and similar modern canapés. As one food writer notes, these cakes make an irresistible Asian-style canapé when topped (for instance with spicy tuna). They’re often called crispy sushi rice or rice cracker sushi.
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Pan-fried leftover rice cakes: A super-handy way to use day-old rice. You mix leftover cooked rice with a little flour or egg to bind (or simply press it tightly) and fry it. This makes crunchy little rice patties. Home cooks and food bloggers love this method for reducing waste. As Heather Christo puts it, you can turn “hard old rice into the most delicious crispy rice cakes” instead of throwing it out.
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Deep-fried crispy rice: In some cuisines, rice balls are deep-fried to achieve an extra-light crunch. A well-known example is Laotian Nam Khao (crispy rice salad), where seasoned rice is made into balls and deep-fried until they puff up with a wonderfully crispy shell (soft inside). The crispy bits are then tossed with herbs, peanuts and lime in a salad. (While not a “cake” per se, it’s a beloved crispy rice dish in Laos.)
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Sweet Rice Treats: Don’t forget the dessert side of crispy rice. In the US, Rice Krispies Treats are a classic homemade snack. These are soft bars made by binding puffed rice cereal with melted butter and marshmallows. Invented by Kellogg’s in 1939, they’re technically a “crispy rice cake” of the sweet variety. You can make a simple version by mixing crisped rice cereal with warm marshmallows and pressing it into a pan – no frying required!
No matter the style, the principle is the same: crunchy rice on the outside, with the pleasing chew of cooked rice inside.
How to Make Crispy Rice Cakes
Making crispy rice cakes at home is surprisingly easy. The basic steps are: cooking the rice, pressing it into shape, then frying. Here’s a quick outline:
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Cook the rice: Use short-grain sushi rice or another sticky rice for best results. (The stickiness helps the grains bind together.) Cook the rice as usual – many recipes skip rinsing if using high-quality rice, but it won’t hurt. Once cooked, you can season it like sushi rice by stirring in a bit of rice vinegar and sugar, which adds flavor, though plain rice also works.
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Press and chill: Line an 8-inch (20 cm) square pan with parchment paper. Spread the warm rice evenly in the pan and press down very firmly. (Use a second sheet of paper and a flat tool, or even a heavy plate on top, to really compact it.) A tightly packed block crisps up better. Chill the rice block in the fridge until it’s completely firm – typically 1–2 hours or even overnight. This drying/cooling step is crucial; cold, solid rice slices maintain their shape in the pan.
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Cut into cakes: Lift the chilled rice slab out of the pan using the parchment. Use a wet sharp knife to cut it into squares or rectangles, about ½-inch thick. (Nobu-style versions often cut into bite-sized strips; you can also make larger cakes or rounds.)
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Fry until crispy: Heat about 1/4 to 1/3 cup of neutral oil (vegetable, canola, or avocado oil) in a heavy skillet over medium-high heat. Carefully add the rice pieces (don’t crowd the pan). Fry each piece 3–4 minutes per side, or until all sides are golden brown and crispy. (Food bloggers emphasize that the oil must be very hot – if it isn’t, the cakes will just absorb oil and turn mushy instead of searing to crispness.) After frying, drain the cakes on paper towels and season with salt right away while they’re hot; they take more salt than you might expect.
After frying, you’ll have a platter of perfectly crunchy rice cakes ready to enjoy as-is or to dress up with toppings.
Tips for Perfect Crispy Cakes
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Use sticky, short-grain rice: Sushi rice (short-grain Japanese rice) is ideal. It contains more starch and will stick together tightly. Other varieties (long-grain, basmati, wild rice, brown rice, etc.) tend not to bind as well, making the cakes crumbly.
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Season well: Stir a classic sushi seasoning of rice vinegar, sugar and a touch of salt into the hot rice for flavor before pressing. This is optional, but it makes the cakes tastier, especially if you plan to eat them plain or with just a dipping sauce.
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Press very firmly: Compact the rice as much as possible when filling the pan. You can even lay a second pan on top and weigh it down with cans or books. Packing the rice tightly ensures the cakes hold their shape when cut and gives them the best crunch.
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Chill completely: Don’t skip refrigeration. The longer the rice cools and dries (several hours or overnight), the firmer your cakes will be. If you’re in a hurry, some recipes suggest popping the rice block in the freezer for a short time, but avoid freezing solid or it may thaw too wet.
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Hot oil is key: Test the oil’s heat by adding a small piece of rice first – it should sizzle vigorously. Fry in batches so the pan isn’t overcrowded. As noted above, if the oil isn’t hot enough, the rice will soak up oil (and become greasy) instead of crisping. A cast-iron or nonstick pan works well to prevent sticking.
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Salt after frying: Sprinkle salt on the cakes right after you turn each side, while the oil is still warm. Crispy rice needs more seasoning than you might think – it’s almost like frying potato, in that it can handle lots of salt.
Serving Suggestions and Toppings
Crispy rice cakes are versatile: serve them plain as a crunchy snack, or dress them up with toppings to make fancy hors d’oeuvres. Here are some popular ideas:
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Plain or with dips: Enjoy the crispy cakes like chips. A simple dip of soy sauce, or a mix of mayonnaise and sriracha, can be great for dipping each cake. (Think of it like salsa and chips, but with an Asian twist.)
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Spicy Tuna (Nobu style): The signature topping is a mix of finely chopped sushi-grade tuna tossed with spicy mayo and green onions. Plop some on each cake for a bite that tastes straight from a high-end sushi bar. (This is the classic Nobu copycat version.)
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Salmon and Avocado: Another crowd-pleaser is smoked or seared salmon with sliced avocado. Top the cake with avocado slices and a bit of flaked salmon, cucumber, or even tobiko. The Spruce Eats even suggests turning them into a full meal by adding a fried egg or a salmon and veggie stir-fry.
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Vegan “Tuna” – Tomato-Mayo: For a vegetarian spin, make a “tuna” from tomato. Blanch a ripe tomato, peel and dice it, then mix with vegan mayo, sriracha (or chili paste), soy sauce, sesame oil and chopped green onion. Top the cake with avocado slices and this spicy tomato mix – it looks and feels like a spicy tuna topping, without any raw fish. Jessica’s recipe uses this vegan version to great effect.
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Eggs or Veggies: In a pinch, a fried egg (sunny-side up or poached) makes the cake a hearty snack. Or pile on some sautéed mushrooms, broccoli, or wilted greens and a drizzle of peanut sauce for a Thai-inspired twist.
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Unique ideas: Break the fried cakes into pieces to use as crunchy “croutons” in an Asian-inspired salad. Or try creative dressings – for example, one suggestion is steamed broccoli with Thai peanut sauce over the cakes.
Experiment freely! Common garnishes include sesame seeds, scallions, or furikake on the rice before frying (it will toast nicely) and an extra drizzle of soy or chili sauce at the end.
Crispy Rice in Sweet Treats
When you hear “crispy rice,” you might first think of sugary cereal treats – and that’s another delicious use of crisp rice. Rice Krispies Treats (also called Marshmallow Crispy Squares) are a classic dessert made by mixing crisped rice cereal with melted marshmallows and butter. Press the mixture into a pan and let it set; the result is soft, chewy bars studded with crispy rice. These treats were famously invented in 1939 by Kellogg’s bakers as a fun way to use their new cereals. Today, they’re a nostalgic favorite for kids and adults alike. For an at-home version, simply melt mini marshmallows with a bit of butter, stir in crispy rice cereal, then press into a pan – no frying needed.
Conclusion
Crispy rice cakes are a fun, crunchy way to repurpose rice or create something special from scratch. They’re easy enough for home cooks of any skill level, yet impressive on the table. Whether you enjoy them plain as a snack or topped with spicy tuna, salmon, vegetables or vegan “tuna,” you’re sure to impress friends and family with these golden bites. Next time you have extra rice, remember: don’t toss it – turn it into something crispy and delicious instead!
