Golden pan-fried sushi rice cakes served with a zesty mango-cabbage slaw, creamy avocado, and a tangy miso-lime drizzle. Itβs crunchy, fresh, and totally next-level.
π§βπ³ Overview
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: ~45 minutes
- Servings: 2
- Cuisine: Asian-Fusion / Modern Bowl
π Ingredients
For the Crispy Rice:
- 1 1/2 cups cooked sushi rice (cold)
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Salt
- Neutral oil for pan-frying
For the Mango Slaw:
- 1/2 mango, julienned
- 1/2 cup shredded red cabbage
- 1 carrot, grated or thinly sliced
- 1 tbsp lime juice
- 1/2 tsp honey or maple syrup
- Salt + chili flakes
For the Miso-Lime Dressing:
- 1 tbsp white miso
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1 tbsp olive or sesame oil
- 1/2 tsp grated ginger
- Water to thin
Toppings:
- 1/2 avocado, sliced
- Toasted sesame seeds
- Fresh cilantro or mint
- Optional: pickled radish, nori flakes, chopped peanuts
π§βπ³ Instructions
1. Form the Crispy Rice
- Mix cold sushi rice with rice vinegar, sesame oil, and salt.
- Shape into small patties (about 2 inches wide).
- Pan-fry in oil over medium heat until golden and crispy on both sides.
2. Make the Slaw
- Toss mango, cabbage, and carrot with lime juice, honey/maple, chili flakes, and a pinch of salt. Let marinate 10 minutes.
3. Whisk the Dressing
- Combine miso, lime, soy, ginger, and oil. Thin with water until pourable.
4. Assemble the Bowl
- Start with crispy rice cakes.
- Add a scoop of slaw, slices of avocado, and a drizzle of miso-lime dressing.

- Top with sesame seeds and fresh herbs.
π½οΈ Nutritional Highlights (per bowl, approx.)
- Calories: ~480
- Protein: 7g
- Carbs: 55g
- Fat: 25g
- Vibes: Fresh, crunchy, sweet-savory perfection β¨
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β οΈ Amazon Affiliate Disclosure
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π Categories
- Main Categories: Vegetarian, Bowl
- Additional Tags:
- Crispy Rice
- Asian Fusion
- Fresh Flavors
- Miso Recipes
- Gluten-Free Option
- Medium Difficulty