Griddled Rice Cakes with Furikake

published Jan 25, 2022
Griddled Rice Cakes with Furikake Recipe

In this fast and easy recipe, sticky sushi rice is formed into patties and griddled to toasty perfection.

Makes4 cakes

Prep5 minutes to 10 minutes

Cook10 minutes to 15 minutes

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Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

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One of my favorite ways to use up leftover rice is also one of the easiest and most satisfying. I form sticky sushi rice into patties and griddle them until they’re toasty and crisp, then serve with soy sauce, as a side to my meal or — my personal favorite — with a generous sprinkling of furikake. The toastiness of the scorched rice brings out a depth of flavor and texture that keeps me coming back bite after bite. Here’s how to do it.

How to Make Griddled Rice Cakes

Making rice cakes out of sushi rice couldn’t be easier. Toss leftover warm or cold cooked sushi rice with salt and a small amount of all-purpose flour until the rice is coated. Then, with wet hands, form the rice into balls and press and mold into patties. I recommend keeping a small bowl of water nearby to dip your hands into throughout the process, as wet hands keep the rice from sticking and make it easier to work with.

Heat a little oil in a nonstick skillet and cook the patties until the exteriors are golden-brown. The darker the color, the more crisp the exterior; cook them to your desired preference.

Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe

Can I Use Another Type of Rice?

Because sushi rice is naturally sticky, it’s the best choice for these egg-free rice cakes. With that said, if you have other varieties of rice on hand, no worries! You may need to increase the flour and add an egg to bind the mixture, but you can still get to toasty rice cake perfection.

Serving Griddled Rice Cakes

Serve these rice cakes with your favorite soy dipping sauce, or alongside Japanese curry or any saucy, stewy meal. I like to generously top my rice cakes with my two favorite types of furikake: Nori and Katsuo Mirin. It’s so simple and tasty!

Griddled Rice Cakes with Furikake Recipe

In this fast and easy recipe, sticky sushi rice is formed into patties and griddled to toasty perfection.

Prep time 5 minutes to 10 minutes

Cook time 10 minutes to 15 minutes

Makes 4 cakes

Nutritional Info


  • 2 packed cups

    warm or cold cooked sushi rice

  • 1 tablespoon

    all-purpose flour

  • 1/4 teaspoon

    kosher salt

  • 3 tablespoons

    vegetable oil, divided

  • Furikake or soy dipping sauce, for serving


  1. Spread 2 cups cooked sushi rice across the bottom of a medium bowl. Sprinkle with 1 tablespoon all-purpose flour and 1/4 teaspoon kosher salt. Using a rice paddle or wet hands, fold and fluff the mixture until the grains or rice are coated and there is no loose flour.

  2. Prepare a small bowl of water. Divide the rice mixture into 4 portions, wetting your hands as needed with the water if the rice is sticky. Working one portion at a time, form and press into a tight ball. Press the ball into a rough 3-inch-wide, 1/2-inch-thick disk. Press the sides of the disk to smooth the edges. Transfer to a plate.

  3. Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Swirl the pan so the oil evenly coats the bottom. Add the rice cakes and cook until deep golden-brown on the bottom, about 5 minutes. Gently flip the rice cakes. Add the remaining 1 tablespoon oil to the skillet. Cook, sliding the rice cakes around as needed so they come in contact with the oil, until the rice cakes are deep golden-brown on the second side, 4 to 5 minutes more. Serve topped with a generous sprinkle of furikake, or dip in your favorite soy dipping sauce.

Recipe Notes

Substitutions: Swap the flour with cornstarch to make this recipe gluten-free.