Prep Time: 15 minutes
Cook Time: 30 minutes
How to make Miso Rice Cakes
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?
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.
Miso Rice Cakes w/ Tuna Ponzu
- 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.