Assiniboine College Student Chefs Alicia Decosse & Presley Kuharski created this recipe as part of their award winning menu at the Cooks the Books 2025 culinary competition in Toronto.
Combine rice, water, ginger, garlic, salt, and butter in a medium saucepot. Cover, boil, then simmer for 15 minutes.
Mix seasoning in a bowl. Once water is absorbed by rice, stir in seasoning.
Transfer to plastic-lined sheet pan, press to ½ inch thickness with wet hands, and freeze for 5 minutes.
Prepare egg wash, cornstarch, and panko.
Cut chilled rice into six 3.5-inch circles. Bread: cornstarch → egg → panko.
Fifteen minutes before serving, heat oil over medium-high and fry until golden. Drain on wire rack and sprinkle with flakey salt.
The Chef’s took home 1st prize for their menu titled : Birch Wasabi Flat Iron Steak with Kimora Rice Cake & Butter Braised Carrots. You can see the full menu HERE.
Subscribe to our newsletter
