Recipe courtesy of David Marcelli

Asian Rice Cakes

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 1 1/3 cups
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1/2 cup short-grain rice

1 cup water

2 teaspoons rice wine vinegar

1 ounce thinly sliced scallion

1 tablespoon chopped pickled ginger

Cooking spray, as needed


  1. In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes.
  2. In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed.
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