Recipes Appetizers Crispy Rice Cakes 1 Review Baking cooked sushi rice on a sheet pan transforms it into versatile, crispy rice cakes. Top them with a variety of flavors, like spicy tuna, miso eggplant, and ripe avocado, for a stunning party appetizer. By Kiminobu Saito Kiminobu Saito Kiminobu Saito is a Japanese chef based in Los Angeles. He has built a solid reputation over two decades as a sushi master. He was a chef at the famed Nobu Malibu and the owner of popular Encino sushi bar 4 on 6. He is the co-founder of the omakase restaurant Sushi Notes in Sherman Oaks and Sōgo Roll Bar in East Hollywood. Food & Wine's Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Cara Cormack Active Time: 30 mins Total Time: 8 hrs 55 mins Yield: 56 (1 1/2- x 1-inch) cakes Ingredients 6 cups cooked sushi rice, cooled 3 tablespoons rice vinegar 2 tablespoons granulated sugar 1 tablespoon plus 1/8 teaspoon kosher salt Cooking spray 3 tablespoons canola oil Directions Gather the ingredients. Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides. Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2-inch to 5/8-inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight. Preheat oven to 475°F with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap and remove top piece on rice; invert rice onto a work surface. Remove plastic wrap from back. Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water and wipe clean often.) Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes. Flip and top immediately. Cara Cormack Rate it Print