Rice Cakes with Tuna

We have a local restaurant we like called: Silverlake Ramen. One of the dishes that is serves is: Crispy Rice With Spicy Tuna spicy tuna and avocado, jalapeno over the crispy rice with eel sauce. The key ingredient for me is the fried rice. Think of rice shaped like sushi but then fried so that it is crispy and stays together. We tried to make them once, and it didn’t work out. The key we discovered is once the rice is made to refrigerate it, then dredge in rice flour. You can literally top them with anything.

We used left over Tuna that we had cooked and the sauce that we use for Dynamite Crab. They were delicious.I went to a Japanese market and purchased some seaweed salad to eat with the fried Sushi. We can’t wait to make them again. It turned out that the fried rice cakes aren’t greasy and keep in a covered container (not in the frig) for several days. I reheated them briefly in the oven and they were excellent.

I had purchased some Japanese Plastic rice molds but it turns out with this method you don’t need them. It is really quite easy to cut the chilled rice to the desired size.

You can find the recipe on our blog of: September26, 2012. Click the date to get the recipe.