Crispy Sushi Rice Cakes with Spicy Ahi
Summary
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Ingredients
1 1⁄2 cup
medium calrose or short grain sushi rice (cooked) 1 teaspoon
rice vinegar 1 teaspoon
sugar 1⁄3 pound
Ahi (sushi grade, minced) 1 teaspoon
sriracha 1 tablespoon
mayonnaise 1
dash shoyu 1
dash sesame oil 1
pinch green onion (finely minced) 1⁄2 teaspoon
masago or tobikoInstructions
- Combine the rice, vinegar and sugar. Mix well. Refrigerate overnight.
- The next day, combine the ahi, sriracha, mayonnaise, shoyu, sesame oil, green onion, masago and mix well.
- Take the chilled rice and form little cakes, approximately 1 inch in diameter by 1/2 inch in height.
- Heat a saute pan and add in a thin layer of oil. When the oil is hot and it ripples in the pan, add in a fe cakes.
- Pan fry on each side until they are golden brown. drain them on a paper towel.
- Serve the cakes with the spicy ahi on the side, or make individual servings, taking some ahi, placing it on the cake and garnishing with extra green onion and masago.
