Japanese Pan-Fried Rice Cakes Recipe

Name: Japanese Pan-Fried Rice Cakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: For the Rice Cakes:; 2 cups steamed Japanese rice; 2 tablespoons flour; 1 tablespoon vegetable oil; Garnish: chopped chives; For the Dipping Sauce:; 1 tablespoon sugar; 1 tablespoon soy sauce

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 2 servings

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Crispy rice is revered in many cultures, and these Japanese rice cakes are a delicious example. They are made with Japanese steamed rice and flour, and the mixture is formed into cakes and fried until crispy. This recipe is great for leftover rice and includes a sweetened soy dipping sauce, the perfect complement to the mild-tasting rice.

These rice cakes are a great snack, appetizer, or side dish to meat or fish. You can also turn them into a complete meal by topping with a fried egg, smoked salmon, or a vegetable stir-fry.

What Is Japanese Rice?

Japanese rice is white, short grain, and has a fluffy and slightly sticky texture. It is known by several names, including sushi rice, Calrose rice, short-grain rice, or Japonica. The rice needs to be rinsed several times, drained, and left to sit for 30 minutes. It can then be cooked in a pot on the stove or in a rice cooker.

Once cooled, it can be kept for later use, like to make pan-fried rice cakes. If refrigerated, the rice should be used within 1 to 2 days; for longer storage, place the rice in a zip-top freezer bag and freeze for up to 2 months.

What You'll Need to Make This Pan-Fried Rice Cakes Recipe

A Nifty Rice Cooker

A Nice Skillet

A Handy Dandy Spatula

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For the Rice Cakes:

2 cups steamed Japanese rice
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 tablespoons sliced chives, optional garnish

For the Dipping Sauce:

1 tablespoon granulated sugar
1 tablespoon soy sauce

Gather the ingredients.

The Spruce Eats / Madhumita Sathishkumar
Put 2 cups steamed Japanese rice in a bowl, sprinkle 2 tablespoons of all-purpose flour over the rice, and knead rice with hands, mixing ingredients.

The Spruce Eats / Madhumita Sathishkumar
Shape rice into small, round, flat pieces.

The Spruce Eats / Madhumita Sathishkumar
Heat 1 tablespoon vegetable oil in a skillet.

The Spruce Eats / Madhumita Sathishkumar
Fry rice cakes over low heat for 2 to 3 minutes.

The Spruce Eats / Madhumita Sathishkumar
Turn over cakes and fry for a couple more minutes, until cakes are warmed through.

The Spruce Eats / Madhumita Sathishkumar
Turn up heat to medium and fry, flipping halfway through, until crispy and golden on both sides.

The Spruce Eats / Madhumita Sathishkumar
Meanwhile, make the dipping sauce by combining 1 tablespoon granulated sugar and 1 tablespoon soy sauce in a small bowl.

The Spruce Eats / Madhumita Sathishkumar
Serve the rice cakes, garnished with chives if you like, alongside the dipping sauce, and enjoy.

The Spruce Eats / Madhumita Sathishkumar

Mochi (Japanese Rice Cake)

Nutrition Facts (per serving)
383	Calories
7g	Fat
72g	Carbs
6g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	383
% Daily Value*
Total Fat 7g	9%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 438mg	19%
Total Carbohydrate 72g	26%
Dietary Fiber 0g	1%
Total Sugars 6g
Protein 6g
Vitamin C 0mg	0%
Calcium 6mg	0%
Iron 1mg	5%
Potassium 96mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.