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Fresh Rice Cakes with Creamy Avocado

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Delicious fresh rice cakes topped with creamy avocado spread and tangy toppings, perfect for a quick snack or light meal. This recipe is easy, adaptable, and packed with flavor.

Ingredients

Scale
  • 1 cup short-grain white rice (about 190g), rinsed
  • 1¼ cups water (300ml) for cooking rice
  • 1 tablespoon rice vinegar
  • Pinch of salt
  • 1 tablespoon sesame seeds (optional)
  • 2 ripe avocados, peeled and pitted
  • 1 teaspoon fresh lime juice
  • Salt and pepper to taste
  • 1 teaspoon olive oil (optional)
  • Tangy toppings (choose any 3-5): pickled red onions, fresh lemon zest, cherry tomatoes (halved), balsamic glaze drizzle, crumbled feta cheese, chopped fresh cilantro or parsley, thinly sliced radishes…

Instructions

  1. Rinse 1 cup (190g) of short-grain rice under cold water until the water runs clear.
  2. Combine rinsed rice with 1¼ cups (300ml) water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let it sit, covered, for 10 minutes more until rice is tender and sticky.
  4. Transfer cooked rice to a large bowl. While still warm, stir in 1 tablespoon rice vinegar and a pinch of salt. Let rice cool slightly.
  5. Wet your hands to prevent sticking. Take about ¼ cup (60g) of rice and press it firmly into a compact, round patty about 3 inches (7.5cm) in diameter and ½ inch (1.3cm) thick. Repeat with remaining rice.
  6. Heat a non-stick skillet over medium heat and lightly oil it. Place rice cakes in the skillet and cook for 3–4 minutes on each side until golden and slightly crispy.
  7. While rice cakes toast, mash 2 ripe avocados with 1 teaspoon fresh lime juice, salt, and pepper. Add 1 teaspoon olive oil if desired for silkier texture.
  8. Spread a generous layer of avocado on each warm rice cake. Top with chosen tangy toppings and sprinkle with sesame seeds or chopped herbs.
  9. Serve immediately for best taste.

Notes

Use freshly cooked and slightly sticky rice for best results. Wet hands when forming rice cakes to prevent sticking. Toast over medium heat for crispy exterior and soft interior. Avocado spread can be made ahead but add toppings just before serving. Store rice cakes and avocado separately in airtight containers for up to 2 days.

Nutrition

Keywords: rice cakes, avocado, tangy toppings, quick snack, gluten-free, vegan, healthy snack, easy recipe

Find it online: https://lucastable.com/fresh-rice-cakes-with-creamy-avocado-5-easy-tangy-toppings-to-try-today/