Great little hack for leftover rice!
Place the cooked jasmine rice into a 6×6 sealable bag. Press to spread the rice out evenly to the edges. Using a bench scraper or metal spatula, press to make 6 equal rectangle indentations. You just want to press into the rice to form rectangular patties.
Place the bag in the freezer and freeze completely.
Once frozen, remove the rice from the bag and snap off the rectangle patties.
Heat a large sauté pan over medium high heat. When hot, add the oil. Place the frozen rice cakes into the pan, reduce the heat to medium, and cook, undisturbed, for 5 minutes, or until the one side is golden and crispy.
Flip and repeat for the other side. If you need more oil once flipped, add another tablespoon.
When both sides are golden and crispy, remove, drain on paper towel, and serve with topping of choice.
For the topping – place the cubed salmon in a bowl and add all the ingredients to taste. Spoon onto the crispy rice crackers and serve!
You can use these crispy rice crackers as a base for anything, and make a great starter to serve, or just a snack!
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