Crispy rice is iconic and for some reason when I was pregnant, it’s alllll I wanted. I couldn’t have it with tuna so I decided to top it with a crunchy spicy mayo cabbage salad and scallions which surprisingly tasted unreal. If you don’t feel like making this crispy rice pancake, another way to do it is with a waffle iron! Just add the rice to a hot oiled waffle iron and let it crisp up on both sides. You can make this recipe with sushi grade fish in addition to the salad if you want, but I love it just the way it is.
Spicy Mayo Cabbage Salad on Crispy Rice
Ingredients
For the rice: you can follow your package instructions or buy it pre-made (great example is Innovasian's sticky white rice!)
- 2 cups sushi rice short grain white rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
For the salad: all of this is to taste depending on how big your salad is and how much sauce u like.
- Red or green cabbage thinly sliced
- Kewpie mayo
- Soy sauce
- Sriracha
- 1 avocado sliced
- 1-2 scallions sliced
- Black sesame seeds
- Seaweed optional, crumbled on top
Directions
For the crispy rice:
- Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
- Combine rice and water in a rice cooker or a medium saucepan. If using a saucepan, bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 min until rice is tender and the water is absorbed. Place a metal sheet pan in the freezer to cool.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat and let it cool to room temp.
- Gradually add the seasoning to the rice, gently folding in.
- Transfer to cooled sheet pan and spread in a thin layer to cool. Bring to room temp. Wet your hands. Separate into 1/2 cup-1 cup portions into patties. Flatten. Store in fridge or freezer.
For the salad:
- Mix sliced cabbage with mayo, sriracha and soy sauce to taste. For reference: I use 1 tbsp of mayo, 1 1/2 tsp sriracha and a splash of soy sauce for a 1 1/2 cup size salad.
- Wet hands and flatten the crispy rice pancake out so its 1/2-1 inch thick.
- Heat a skillet over medium-high heat. Add a generous amount of oil. Cook each side 5-7 mins until golden and crispy. Be gentle when flipping; add oil if needed.
- If they break, serve as broken crispy rice pancakes; they’ll still taste great!
- Remove from the pan and place them on a plate lined with paper towels to drain excess oil.
- Garnish the crispy rice pancakes with the salad, avocado, scallions and sesame seeds.
Rate & Review
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