I miss having sushi rice patties at a restaurant I used to go to in Halifax when we lived in Canada. Now that we are in the U.S., and have been for two years, I decided it was time to get my fix and stop craving sushi rice patties! Two years without eating them is long enough!
Little did I know I created a monster, and now that’s all I have been eating in the past few days…. oh and Almond Hazelnut Balls for breakfast… OOPS! What I love about this sushi recipe is that it can be tailored to your preferences. Want to add protein? No worries! Top with edamame, fried tofu, mushroom (high in protein), etc! You get the idea!
You can also switch out the fruit and vegetables you want! One thing that is NOT optional other than if you are allergic, don’t like, or can’t afford it, is avocado! It is an absolute must in this recipe! Unless it’s winter and avocados are 3.99 each. Then guac it is! We have all been there or is it just me?
This is great when you have people over and want to be present with them instead of stressing overcooking the food while everybody else is relaxed in the living room! You can prepare everything ahead (except cut the avocado right before serving), and just heat them up, then everyone can dress them however they like!
You can also bring the leftovers for lunch at work! Just bring them in a separate container so you can heat it up!
Top These Vegan Sushi Rice Patties With Edamame or Fried Tofu
* I advise you to do steps one to five either the day before or in the morning to be able to cook the rice patties in the afternoon or before dinner while preparing the vegetables etc. (Since it takes three to four hours for the patties to become frozen and solid.)
*But what is nice is you can make a ton ahead, wrap and freeze, but leave them there in the freezer. Take one or as many as you would like out of the freezer to thaw a bit before frying, and that could be the next day, or three weeks later! That way you save time when you want to make this recipe!
For the Rice Patties
1 1/2 cup uncooked sushi rice (makes five sushi rice patties)
3 Tbsps Rice Vinegar
2 tsps Sugar
3/4 tsp Sea Salt
1/2 cup Vegetable or Canola Oil To fry the rice patties
Wasabi Mayo (1/4 Cup Vegan Mayo + 2-3 tsps Wasabi Powder)
Soy Sauce to serve
Cook the sushi rice according to the instructions on the bag. Let rest 15 minutes after cooking.
Once the rice has started to cool and there is no more steam, transfer to the fridge to cool completely.
In a large bowl, add the chilled rice with rice vinegar, sugar and salt. Mix well.
Cover a ramekin with plastic wrap. Fill with rice, and press down to compress the rice. Close the plastic, take out the "rice cake" from the ramekin, then flatten and round with your hands to form a disc with a thickness of about three cm / one inch. Form five patties.
Transfer the rice patties to the freezer laying flat and leave for at least three to four hours, until it is solid.
When the patties are frozen solid, let stand 15 minutes on the counter while preparing a frying pan with oil to fry the rice patties.
To fry, unpack their plastic wrap, then place in hot oil. (Keep the heat on med at first and gradually reduce as necessary.)
Fry for ten minutes, or until the bottom is golden. DO NOT touch, move or flip until the bottom of the patties are brown. Otherwise, they will break down.
Flip each patty , and fry for ten minutes. When both sides are golden brown, remove from the pan and transfer to a cooling rack with paper towels placed underneath.
To assemble and serve
Serve as desired, but this is how I assembled served mine:
In the mood for more delectable sushi recipes like my sushi rice patties? Then try making these crispy and spicy Japanese vegan tofu sushi bowls with tempura and veggies. These sushi bowls feature crispy asparagus, spicy sriracha mayo, lightly pickled fresh veggies, and creamy avocado. This sushi bowl without a doubt tastes just as good as it looks! Using whole-grain brown rice makes this crispy spicy sushi bowl recipe even healthier than traditional sushi, too.