Ingredients20 m servings 230 cals
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined.
- Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don't worry if it's not perfect). Then repeat making a total of about 10 fried rice cakes.
- Bake in pre-heated oven until heated through, 10 to 15 minutes.
- Cook's Note:
- Special utensils needed: large cookie scoop or large ice cream scoop and a 3 1/2-inch round biscuit cutter, if possible.
- Store leftovers in a resealable container lined with wax paper and with wax paper between layers. To reheat, place a paper towel over rice cake and heat for about 35 to 45 seconds.
Per Serving: 230 calories; 5.1 g fat; 43.7 g carbohydrates; 7.8 g protein; 74 mg cholesterol; 944 mg sodium. Full nutrition
ReviewsRead all reviews 5
Noah approved! My 3-year old nephew and I had a blast making these today. He made these into shapes using large odd-shaped cookie cutters. I just dumped a 1/4 cup of rice mixture into the cutter...
This was quick and easy. I used calrose rice and substituted crumpled saltines for the panko. I ate it with sweet chilli sauce and it was delicious.
Great recipe - quick and easy, and makes a wonderful presentation. We used a cherry blossom shaped cookie cutter. I was also afraid it wouldn't stick together, but it did! Wonderfully! Topped ea...
These were quite good. I made the recipe as stated and I too thought they would never hold together once I lifted the ring. They baked up just fine and held together beautifully. As prepared, we...