Crispy Sesame Rice Cake with Tuna Tataki

Diana Chan December 18, 2016 appetizer

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.

Serves: 12


  • 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

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.

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

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