These crispy rice cakes are drizzled with soy-ginger dipping sauce are topped with fiery sriracha mayo and perfectly seasoned Tuna Tataki. They’re delightful as appetizer bites served at cocktail parties and get-togethers. I was at a President’s Choice event and they showed us how to make this awesome appetizer.
It’s super simple and I wanted to share it with all of you.
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Serves: 12
Ingredients:
- 1 cup (250 mL) Sticky Rice, rinsed
- 1-½ cups (375 mL) water
- 1-½ tsp (7 mL) mirin (Japanese rice wine)
- ½ tsp (2 mL) Seasoned Rice Vinegar
- ½ tsp (2 mL) each granulated sugar and salt
- ¼ cup (50 mL) vegetable oil
- 1 pkg (112 g) PC Tuna Tataki, thawed
- ¼ cup (50 mL) PC Sriracha Mayo Sandwich Spread
- 2 tbsp (25 mL) sesame seeds
- 1 green onion, thinly sliced on the bias
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Preheat oven to 325°F (160°C). Combine rinsed rice, water, mirin, vinegar and sugar in medium saucepan; bring to boil over medium heat.
Reduce heat to medium-low, cover and cook 18 minutes. Remove from heat; stir in salt. Spread rice out in large, wide-bottomed bowl; let cool completely.
Wet hands with water, keeping small bowl of water nearby for dipping fingers (easier to work with rice). Divide rice mixture in half and place each on a large square of plastic wrap; roll each into a log about 6 inches long, using plastic wrap as guide to help roll and form shape. Pinch ends tightly to ensure rice is compact. Refrigerate for an hour until firm.
Remove plastic wrap; using sharp knife (wet knife blade with water, if easier), cut each log into 6 even rounds.
With wet hands, press and shape into total of 12, 1/2-inch thick cakes. Sprinkle cut sides of cakes with sesame seeds, pressing gently to adhere.
Heat oil in medium skillet over medium-high heat; sear cakes, in batches and turning once, 3 or 4 minutes per side or until golden.
Transfer cakes to parchment paper-lined baking sheet. Bake until crispy, 8 to 10 minutes.
Let cool 10 minutes; drizzle cakes with accompanying Tataki sauce.
Cut larger slices of tuna as necessary to make 12 evenly-sized pieces. Top each cake with 1 tsp of the Sriracha Mayo and the tuna. Garnish with green onions.
That’s it, super simple and your guests will love these appetizers.
