Sesame Rice Cakes
Serves 4
3 cups cooked jasmine rice
1 Tbsp. organic sugar (try beet sugar, if you can find it)
1 Tbsp. rice vinegar
1 tsp. corn starch
1 tsp. sea salt
2 Tbsp. sesame seeds (black and white look good together)
4 Tbsp. vegetable oil
Let cooked jasmine rice cool to room temperature. Place in a bowl and combine with sugar, rice vinagar, cornstarch and sea salt.
Use a 1/4 cup measuring cup first dipped in water or lightly sprayed with oil and press rice into it. Overturn each one on a wax paper-covered baking sheet or Silpat mat.
Sprinkle sesame seeds on top and then gently press them into the rice cakes.
Heat oil in skillet and saute rice cakes about five minutes on each side or until golden. Add oil as necessary to prevent burning.
