Golden crispy rice cakes layered with sardines, fresh herbs, and veggies for a savory and crunchy bite.
# What You Need:
→ Rice
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 (4.2 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)
# Steps:
01 - In a mixing bowl, combine warm cooked rice, rice vinegar, sesame oil, and salt. Stir to evenly season.
02 - With damp hands, shape the rice into 8 small rectangles about 1/2 inch thick. Press gently to compact.
03 - Heat a nonstick skillet over medium-high heat with a thin layer of oil. Fry the rice rectangles for 3 to 4 minutes per side until golden and crispy. Cool slightly on a rack.
04 - In a separate bowl, combine flaked sardines, finely chopped shallot, mayonnaise, lemon juice, smoked paprika, salt, and pepper. Mix well.
05 - Arrange crispy rice toasts on a serving platter. Top each with a generous dollop of the sardine mixture.
06 - Garnish each toast with cucumber slices, chopped chives or spring onion, toasted sesame seeds, and drizzle with sriracha or hot sauce if desired. Serve immediately for best texture.
