In this fast and easy recipe, sticky sushi rice is formed into patties and griddled to toasty perfection.
Ingredients
2 packed cups warm or cold cooked sushi rice
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
3 tablespoons vegetable oil, divided
Furikake or soy dipping sauce, for serving
Instructions
Spread 2 cups cooked sushi rice across the bottom of a medium bowl. Sprinkle with 1 tablespoon all-purpose flour and 1/4 teaspoon kosher salt. Using a rice paddle or wet hands, fold and fluff the mixture until the grains or rice are coated and there is no loose flour.
Prepare a small bowl of water. Divide the rice mixture into 4 portions, wetting your hands as needed with the water if the rice is sticky. Working one portion at a time, form and press into a tight ball. Press the ball into a rough 3-inch-wide, 1/2-inch-thick disk. Press the sides of the disk to smooth the edges. Transfer to a plate.
Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Swirl the pan so the oil evenly coats the bottom. Add the rice cakes and cook until deep golden-brown on the bottom, about 5 minutes. Gently flip the rice cakes. Add the remaining 1 tablespoon oil to the skillet. Cook, sliding the rice cakes around as needed so they come in contact with the oil, until the rice cakes are deep golden-brown on the second side, 4 to 5 minutes more. Serve topped with a generous sprinkle of furikake, or dip in your favorite soy dipping sauce.
