Savory Sesame Round Rice Cake Bites
Crispy rice cakes topped with a savory sesame sauce and fresh scallions - a quick, healthy snack ready in under 15 minutes.
Equipment
- Small mixing bowl For sauce
- Whisk or fork For mixing
- Small saucepan Optional, for toasting sesame seeds
- Serving platter For serving
Ingredients
Sauce:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon honey Optional, for sweetness
- 1 teaspoon sriracha or gochujang Optional, for spice
- 1 teaspoon rice vinegar Optional, for tanginess
Toppings:
- 8 plain round rice cakes
- 2 tablespoons toasted sesame seeds
- 1 scallion Thinly sliced, green and white parts separated
Instructions
- In a small bowl, combine soy sauce, sesame oil, and minced garlic. If using honey, sriracha, or rice vinegar, add them now and whisk until well combined.2 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon sriracha or gochujang, 1 teaspoon rice vinegar
- If your sesame seeds aren't already toasted, place them in a dry saucepan over medium heat for about 2 minutes, until lightly golden and fragrant. Watch carefully so they don't burn. Set aside to cool slightly.2 tablespoons toasted sesame seeds
- Thinly slice the scallion, separating the white and green parts. The white parts will be mixed into the sauce while the green parts will be used as a garnish.1 scallion
- Arrange the round rice cakes on a serving platter. Using a spoon, spread a thin layer of the sauce mixture over each rice cake. Make sure to coat evenly but not so much that they become soggy.8 plain round rice cakes
- Sprinkle the toasted sesame seeds evenly over the sauce on each rice cake. Then add the sliced white parts of the scallion.2 tablespoons toasted sesame seeds, 1 scallion
- Garnish each rice cake with the green parts of the scallions for a fresh, colorful finish.1 scallion
- Serve immediately to maintain the crunchy texture of the rice cakes.
Notes
- For a crunchier experience, lightly toast the rice cakes before adding toppings.
- Store leftover rice cakes in an airtight container to maintain freshness.
- To make this recipe vegan, simply omit the honey or substitute with maple syrup.
- Try adding a sprinkle of furikake (Japanese seaweed seasoning) for an umami boost.
- For a protein boost, top with a small amount of cooked, shredded chicken or tofu.