Crunchy rice cakes with sardine topping, fresh vegetables, and herbs create a fusion bite perfect for appetizers.
# Components:
→ Rice Base
01 - 2 cups cooked short-grain rice, preferably day-old
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon sesame oil
04 - 1/2 teaspoon salt
→ Sardine Topping
05 - 1 can (approximately 4.25 ounces) sardines in olive oil, drained and flaked
06 - 1 small shallot, finely chopped
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper, to taste
→ Garnishes
11 - 1 small cucumber, thinly sliced
12 - 2 tablespoons fresh chives or spring onion, finely chopped
13 - 1 teaspoon toasted sesame seeds
14 - Sriracha or hot sauce, for drizzling (optional)
# Directions:
01 - In a mixing bowl, combine warm cooked rice with rice vinegar, sesame oil, and salt, stirring until evenly seasoned.
02 - With damp hands, form the rice into 8 small rectangles, about 1/2 inch thick, pressing gently to compact.
03 - Heat a nonstick skillet over medium-high heat. Add a thin layer of oil and fry the rice rectangles until golden and crispy on both sides, about 3 to 4 minutes per side. Set aside to cool on a rack.
04 - In a separate bowl, mix the flaked sardines with chopped shallot, mayonnaise, lemon juice, smoked paprika, salt, and black pepper until well combined.
05 - Arrange the crispy rice cakes on a serving platter. Top each with a generous portion of the sardine mixture.
06 - Garnish each toast with cucumber slices, chopped chives or spring onion, toasted sesame seeds, and drizzle with hot sauce if desired.
07 - Serve immediately to ensure maximum crispiness.
