Toasted Rice Cakes

Ingredients

• 2 ½ cups Japanese short grain rice
• ½ cup raw sesame seeds
• Canola oil
• 8 teaspoons sesame oil
• 8 teaspoons lemon juice

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    342 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 1 milligram sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
2. Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
3. Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
4. To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.
5. Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
6. Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.

2 hours 15 minutes