Not only are crispy rice cakes delicious, but they are a versatile way to replace bread or crackers for a hybrid with Japanese cuisine. These cakes are multi-purpose, and can be used with a variety of combinations, toppings and ingredients. I am a big fan of the Wagyu Steak Sandwich, but you can use them to make sushi burgers, or bite-sized hors doeuvres, paired with your favorite protein, sauce and garnish.

INGREDIENTS
Crispy Rice-
2 cups sushi rice
1 tsp salt
¼ cup sugar
1 tbsp mirin
½ cup rice vinegar
½ cup vegetable oil
¼ cup panko
Wagyu Sandwich-
3 tbsp avocado oil
8oz wagyu beef filet
1 tbsp butter
Fresh cracked pepper and sea salt
Micro greens
Sriracha Mayo-
4 tbsp mayonnaise (Kewpie brand preferred)
2 tbsp Sriracha

MAKE THE SUSHI RICE CAKES

Place 2 cups of rice in a strainer, and rinse repeatedly for 10-15 minutes until the water runs clear. Place in a pot with 3 cups of water, and bring to a boil. Once the water is boiling, reduce the heat to low, cover, and leave for 20 minutes with the lid on. Be sure to not remove the lid at any point in this process, because the trapped steam is what cooks the rice! When the rice is soft and sticky and the water has evaporated, remove from heat and let cool.

In the meantime, pour ½ cup rice vinegar, 1 tsp salt, ¼ cup sugar and 1 tbsp mirin into a saucepan over medium heat, and cook until the salt and sugar have dissolved. Once the rice has cooled, pour in the vinegar mixture and stir together.

Line the inside of a square or rectangular baking pan with a layer of saran wrap. Spread a thin layer of panko on top of the saran wrap. Spoon all of cooked sushi rice on top of the panko, and evenly layer across the bottom of the pan. Cover the top of the rice with another thin layer of panko. Tightly cover the top of the rice with another piece saran wrap, and set in the refrigerator for 30+ minutes to allow the rice to form and stick together.

Remove the pan, and carefully flip it upside down on a flat surface. Your rice should be in a brick, the shape of your pan. Use a spatula or knife to cut the rice into 4” x 6” patties.

Bring 4 tbsp of vegetable oil to a simmer over high heat, and carefully drop in the rice patties, using tongs or a spatula. Be careful, because the oil will splatter when hot! Cook the rice cakes for approx. 2 minutes, and flip to the other side to continue cooking for 2 more minutes. Remember that your rice is already cooked, and the goal is to flash fry the rice cakes so they are slightly crispy and golden brown. If any pieces of rice fall from the cake, remove them from the pan with your spatula and discard. Add more vegetable oil throughout this process as needed, and set the cakes on paper towels to cool after they are cooked.

SEAR THE WAGYU
Coat both sides of the wagyu with a layer of fresh cracked pepper and sea salt. Bring a pan or cast iron to high heat, and drop in 3 tbsp of avocado oil. When the oil begins to smoke, seat the wagyu steak for 3 minutes on one side, and flip to sear for 2-3 minutes on the other side for medium rare. While the steak is searing, add ½ tbsp butter to each side. Remove the steak from heat and let cool before thinly slicing.

ASSEMBLE THE SANDWICH
Mix together 4 tbsp mayo and 2 tbsp Sriracha in a bowl to prepare the spicy mayo. Select two rice cakes that are the same size to be the base and top of the sandwich, Spoon a layer of spicy mayo on the base, and top with 2/3 pieces of the thinly sliced wagyu steak. Add a few sprigs of micro greens (and top with more mayo if you would like) and add the top rice cake to complete the sandwich.