When you hear the term rice cake, a crunchy, dry, tasteless round with the texture of styrofoam may come to mind. Not so in this case, in fact, here I prefer the term rice crostini. Sounds a little more sophisticated, fancy even. And the opposite of dry and tasteless. Topped with creamy avocado, piquant peppers, and other fresh veggies, these “crostini” are as pretty as they are delicious.
This fun little appetizer comes from the April issue of Food & Wine Magazine. Intrigued by small rectangles of golden rice, I left the magazine open to that page and kept coming back to it. The other day I bought sushi rice for the first time in my life and got to work on the recipe.
Cook the sushi rice either by package directions or in a rice cooker if you have one. I used mine, it’s hands-off, and no matter what type of rice you’re making, it turns out perfectly every time.
The toppings can be switched out to whatever you prefer. If you’re not vegetarian, you could use sushi grade tuna, along with the veggie toppings.
One thing to note, the “crostini” are best topped and eaten soon after they come out of the oven. Also, the recipe is easily halved. I made a half batch and used an 8×8 square baking pan. If you do make a full recipe and don’t have a quarter sheet pan, just use two 8×8 pans. You’ll need to do a little planning ahead because once the rice is in the pan(s), it must be chilled for at least eight hours (mine was in the fridge for close to 24). Enjoy!
Sushi Rice Crostini
6 cups cooked sushi rice, cooled
3 tablespoons unseasoned rice vinegar
2 tablespoons granulated sugar
1 tablespoon plus 1/8 teaspoon kosher salt
3 tablespoons neutral oil (grapeseed, canola, avocado)
Hot & sweet cherry peppers, sliced
Flakey sea salt, such as Maldon
Tamari (which is gluten-free) or soy sauce for dipping
Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides.
Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2 inch to 5/8 inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight.
Preheat oven to 475 degrees F. with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap and remove top piece on rice; invert rice onto a work surface (I used a large cutting board). Remove plastic wrap from back.
Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water, and wipe clean often.) Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with the oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes. Flip and top immediately. Makes 56.