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Japanese Rice Cakes
Rice Cakes are a staple lunchbox item for students all over Japan and we decided to recreate it so that you can see the goodness of our wide range of Japanese products that absolutely need to be a part of your pantry!
Servings: 12 rice cakes
For Sushi Rice
- 1 cup Sushi Rice
- 1 1/2 cups Water
For Rice Cake Filling
- 1 sheet Sushi Nori (cut into rectangles)
Making the Rice
- In a medium pot, add the water and the rice. Slowly bring this water to a simmer, and stir only in the beginning.
- Cook the rice in simmering water for 7 to 8 minutes.
- Once the rice has completely soaked the water and is soft, turn the heat off and cover the pot with a lid.
- Place an heavy object on the lid to make sure that the steam does not escape.
- The residual steam will give the rice the perfect texture and consistency.
- After 10 to 15 minutes. using a large spoon, move the rice around. This process is called "fluffing"
Making the Filling
- In a bowl, add all of the ingredients mentioned under the filling.
- Season with salt and mix well to coat everything.
Making the Rice Cakes
- Using your desired moulds, make a wall using the rice that should now be completely cool.
- Make sure that the wall is thick so that the cokes have a firm texture.
- Using a spoon, fill the centre of the wall with the filling and press down gently.
- Repeat this process for the all the rice and filling.
- Top off your rice cakes with Furikake seasoning and Nori Sheets.
Calories: 74kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg