The rice cakes make a great neutral base for a myriad of toppings. Try avocado with tinned tuna mayo or a raw tuna tartare.
Makes: 16
INGREDIENTS
RICE CAKES
1 cup sushi rice, rinsed and drained
1¾ cups water
2 tablespoons Japanese sushi seasoning
TO COOK
¼ cup canola oil sea salt
TO SERVE
16 small cooked peeled prawns
Kewpie Wasabi-flavoured Mayonnaise
1 tablespoon white or black sesame seeds, toasted
METHOD
EQUIPMENT: Grease a 20cm square cake tin and fully line with baking paper.
RICE CAKES: Put the rice and water in a small pot and bring to the boil. Reduce the heat to low, cover and cook for about 18 minutes until all the water has been absorbed and the rice is tender. Take off the heat and set aside, covered, for 10 minutes.
Drizzle over the sushi seasoning and gently stir through with a fork. Tip the hot rice into the prepared tin and spread out to an even layer. Place another sheet of baking paper over the top and press firmly to really compact the rice. Cover with something flat (I used another same size cake tin) that sits on the rice and weight down with heavy cans or something similar.
Cool then refrigerate for several hours or preferably overnight.
Tip out onto the bench, and using a sharp, wet knife blade, trim the edges if needed then cut into 16 squares.
TO COOK: Heat the oil in a large non-stick frying pan over a medium-high heat. When hot, add the cakes making sure they aren’t touching, and cook for about 5 minutes each side until deeply golden. Place on kitchen towels and immediately season well with salt. (If needed, cook the cakes in batches). Cool.
TO SERVE: Place a prawn on each rice cake. Pipe on a small blob of mayo and sprinkle with a pinch of sesame seeds.
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