Marisa taks sushi to the next level. Today I want to introduced her new Grilled Sushi Rice Cake recipe.
Following is republished from Marisa’s blog with her permission:

Author: Marisa Baggette:

 

The key to these spicy bean and corn-studded cakes is to make sure the rice is compactly pressed together. This will prevent them from falling apart when grilled. These cakes can also be sautéed in a skillet. Serve these tasty cakes alone as a snack or make it a light meal by adding grilled shrimp, salmon or chicken.

 

 

Grilled Sushi Rice Cakes (Makes 5 rice cakes)

2 cups prepared sushi rice (day old or fresh)

2 tsp finely chopped scallions

1/4 cup cooked corn kernels

1/4 cup cooked black beans; rinsed, drained and slightly smashed

1/2 TBSP adobo sauce from canned chipotle chili peppers

1/4 tsp finely chopped garlic

freshly squeezed juice from 1/4 of a lime

oil for grilling

 

Spicy Orange Soy Dip

1/2 cup soy sauce

1/2 cup honey

freshly squeezed juice of 1/2 orange

1 tsp shichimi togarashi (Japanese seven flavored pepper)

 

plastic or latex food safe gloves

 

To make sauce, heat soy sauce, honey and orange juice in a small sauce pan until it almost reaches a boil. Do not allow to boil. Simmer on low heat for 10 minutes. Remove from heat and stir in shichimi togarashi. Serve warm as a dipping sauce.

 

In a small bowl, combine scallions, corn, back beans, adobo sauce, garlic and lime juice. Toss well.  Add sushi rice and stir well.

 

Before forming cakes, protect hands with latex or plastic food safe gloves. Firmly pack about 1/5 of the rice mixture into a 1/2 cup measuring cup. It is okay if some of the grains of rice are smashed in the process.  Unmold and repeat with remaining rice.

 

Heat grill to high heat. Lightly brush rice cakes with oil. Place rice cakes oil side down on the grill and allow to cook until slightly charred, about 5 minutes. Brush with oil before flipping over and allowing to cook about 3 minutes more.

 

Remove from grill and serve immediately with warm Spicy Orange Soy Dip. The rice cakes can be presented on a decorative plate. 

 

  

About the Author:
Marisa Baggett is a traveling itamae, teaching sushi classes at various gourmet food markets and private homes. In addition to teaching, she is the “tsushi” chef of Tsunami Restaurant in Memphis, TN where she creates fusion sushi based on regions of the Pacific Rim.