Crispy Scallion Mushroom Rice Cakes
This rice cake can be made as one large 9-inch rice cake or as smaller individual rice cakes. To make smaller rice cakes, use hands moistened with cold water to form the rice into small balls. Press to flatten and compact rice grains. Cook as you would a hamburger. Yield: 1 10-inch rice cake
- 1 pound thinly sliced white mushrooms
- Expeller pressed vegetable oil
- Kosher salt
- Freshly ground black pepper
- 4 cups cooked sushi rice
- 1 cup thinly slice scallions, about 6 whole scallions
1. Heat a 10-inch non-stick sauté pan over high heat. Add 2 tablespoons of oil and then the mushrooms. Sauté until mushrooms are golden and juices are almost dry. Season to taste with salt and pepper.
2. Transfer to a medium bowl and wipe the pan out with a damp cloth.
3. Add the rice and scallions to the bowl and mix well until all of the ingredients are evenly combined.
4. Place the pan back over medium high heat. Add 2 tablespoons of oil to the pan and then the rice mixture. Cook until the rice is golden and crusty on one side and sticks together like a cake, about 7 to 10 minutes. Reduce the heat if the pan smokes or the rice starts to burn on the edges before the whole side is golden.
5. Flip the cake onto a flat plate then slide the cake back into the pan to brown and crisp the other side. If you have 2 of the same sized sauté pans, lightly oil the second pan and place over the pan with the rice cake. Use hot pads to flip the rice cake pan so the rice cakes falls into the new pan with the crispy side up.
6. Turn out onto a serving plate when both sides are golden brown.