Miso Rice Cakes w/ Tuna Ponzu

Miso rice cakes. Have you ever had one? Life changing, I tell you. We are a family who eats a ton of Asian-inspired dishes, and not a week goes by that I don’t break out my trusty rice cooker to make a pot of sushi rice. We use it as a base for all kinds of stir fries, grilled fish and vegetables and – our favorite – rice balls. Every Tuesday night we eat the same thing – grilled salmon, rice balls and salad with ginger dressing. The kids never get tired of it.

Rice balls are a simple Japanese street food that I learned to make when I was training with a particular sensei in Tae Kwon Do. He’d make them for us after our training sessions, just like his sensei had done for him when he was training in Japan. They’re basically just sushi rice with a little umeboshi plum paste, wrapped in seaweed. My kids have adored them since they were super little. But now that they’ve discovered miso rice cakes? Game changer.

How to make Miso Rice Cakes

Take sticky sushi rice – addictive in its own right – and mix it with some umami-rich miso paste, scallions and a dollop of mayo. Pan fry it until the rice gets crispy and crackly on the outside and soft on the inside and you’ve got the delicious base for these Miso Rice Cakes w/ Tuna Ponzu.

So what’s miso paste? First of all, it’s not exotic. You can get it in the Asian section of your supermarket. Second, it’s so good for you! It’s simply a paste made of fermented soybeans and salt. Fermented foods are known to be great for gut health, so bonus right there. Miso paste forms the base for so many delicious soups, sauces and dressings, like in my Good Fats Salad with Ginger Miso Dressing. It’s salty, savory and a great source of protein too. It’s what gives these rice cakes their uniquely addictive flavor.

What is Ponzu Sauce?

Ponzu sauce is a traditional Japanese sauce that’s made with mirin or soy sauce, rice vinegar and – commonly – citrus of some kind. It’s salty and tangy and just so so good. Use it as a marinade for fish, chicken or beef, as a dipping sauce for dumplings or wontons, or to drizzle over cooked stir fries. When it soaks into sticky rice, it’s quite simply the bomb.

In this recipe, we are using a simple ponzu sauce made of soy sauce, rice vinegar, orange juice and lime juice to marinate the tuna.

Why ahi tuna?

So, getting back to these Miso Rice Cakes w/ Tuna Ponzu. Of course, my kids won’t allow me to put raw ahi tuna on top of their miso rice cakes, so they still get salmon. But for the Big Guy and I, I get a piece of ahi tuna from the sushi bar at my local Wegmans, dice it up and marinate it in a citrus ponzu for a few hours before dinner.

Ahi tuna, also known as yellowfin tuna, is typically sushi-grade. Anything labeled sushi-grade infers that it’s safe to eat raw. If you can’t find sushi-grade fish at your local supermarket, you can definitely find it at any sushi restaurant. Most sushi bars will sell you a small piece of ahi tuna and some will even dice it up for you.

What to substitute for raw fish

Cooked fish like salmon, tuna or even a milder white fish is delicious on top of miso rice cakes.

The ponzu sauce is equally good poured over cooked fish, if that’s what you prefer. No marinating required.

Finish your Miso Rice Cakes w/ Tuna Ponzu with ribbons of carrot and cucumber that look super impressive but are ridiculously easy to make. In fact, this very fancy-looking meal will be done in under an hour, not including marinating time. So let’s get a little fancy and a lot flavorful. Let me know what you think! Enjoy!

Miso Rice Cakes w/ Tuna Ponzu

Crispy, crackly sushi rice cakes topped with fresh tuna and veggies in a citrusy, salty sauce

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Japanese

Servings 4

Ingredients

  

1x2x3x

• 3 cups cooked sushi rice
• 1 lb. sushi-grade ahi tuna
• 1/2 cup scallions
• 1/2 cup tempura bread crumbs
• 2 Tbsp. white miso paste
• 2 Tbsp. mayonnaise
• 3 Tbsp. sesame oil
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 2 Tbsp. lime juice
• 1 Tbsp. rice vinegar
• 1 cucumber
• 1 carrot
• Furikake or sesame seeds for garnish (optional)

Instructions

 

• Whisk together the soy sauce, orange juice, lime juice and rice vinegar in a shallow bowl. Dice the tuna into small cubes and place into the marinade. Cover and refrigerate.
• To make the rice cakes, stir together the cooked sushi rice, bread crumbs, mayonnaise, miso paste and scallions. Wet your hands and form the mixture into 4 large balls.
• Heat oil in a skillet over medium-low heat. Place the rice balls into the skillet and press down with a spatula to flatten. Fry until golden on each side. Remove onto a paper towel-lined plate.
• Using a vegetable peeler, remove the skins from the cucumber and carrot. Run the peeler down each vegetable to create ribbons.
• To serve, place one rice cake on a dish and top with tuna, vegetable ribbons and furikake.

Keyword dairy free, gluten free

Tried this recipe?Let us know how it was!