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


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.

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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