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Crispy Rice Cakes with Edamame Whip & Sesame Avocado Recipe
Ash Tyrrell

Crispy Rice Cakes with Edamame Whip & Sesame Avocado Recipe

I recently made these Crispy Rice Cakes with Edamame Whip & Sesame Avocado, and they instantly became one of my favorite plant-based appetizers. The combination of crunchy golden rice, creamy edamame spread, and buttery avocado creates an incredible mix of textures. What I love most is how fresh and vibrant every bite tastes.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice chilled overnight for the best texture and easier shaping.
  • 1 tablespoon soy sauce for a savory umami flavor.
  • 1 teaspoon sesame oil to add a subtle nutty aroma.
  • 2 tablespoons cornstarch to help the rice cakes stay firm and crispy.
  • 2 to 3 tablespoons of neutral oil for frying such as avocado or vegetable oil.
  • 1½ cups shelled edamame cooked and cooled for a smooth, creamy spread.
  • 2 tablespoons tahini for richness and depth.
  • 1 tablespoon fresh lemon juice to brighten the flavor.
  • 1 garlic clove minced for a gentle savory kick.
  • 2 tablespoons of water or more as needed for blending.
  • Salt to taste.
  • 1 large ripe avocado sliced into thick pieces. Choose one that is firm but ripe.
  • 2 tablespoons white sesame seeds for crunch.
  • 1 tablespoon black sesame seeds for color contrast and flavor.
  • 1 teaspoon lime juice to keep the avocado fresh and vibrant.

Method
 

  1. Start by placing the chilled rice into a mixing bowl. Add soy sauce, sesame oil, and cornstarch, then gently mix until everything is evenly coated. The cornstarch helps the rice hold together and develop a crisp exterior.
  2. Divide the rice mixture into equal portions and press them firmly into small round or square patties. Compacting them well prevents them from falling apart during cooking. Place them on a tray while you prepare the skillet.
  3. Heat oil in a non-stick skillet over medium heat. Carefully place the rice cakes into the pan and cook until the bottoms become golden and crunchy. Flip them gently and cook the other side until equally crisp.
  4. Add the cooked edamame, tahini, lemon juice, garlic, water, and salt to a food processor. Blend until completely smooth and creamy. Add a little extra water if needed to achieve a spreadable consistency.
  5. Brush the avocado slices lightly with lime juice. Combine the white and black sesame seeds on a plate and gently press each avocado slice into the seeds. This creates a beautiful coating and extra crunch.
  6. Spread a generous layer of edamame whip over each crispy rice cake. Place a sesame-coated avocado slice on top and gently press it into the spread. Finish with your preferred garnishes.
  7. Add green onions, microgreens, chili flakes, or cilantro for extra color and flavor. Serve immediately while the rice cakes are still warm and crispy. The contrast between hot and cool ingredients is what makes this recipe shine.

Notes

  • I always use rice that has been chilled overnight because it shapes much better.
  • I press the rice cakes firmly before frying so they hold together perfectly.
  • I like adding a pinch of sea salt to the avocado right before serving for extra flavor.
  • I often blend a little extra lemon juice into the edamame whip because it makes the flavors brighter.
  • I serve the dish immediately after assembly to keep the rice cakes crunchy.
  • I sometimes add a few drops of chili oil on top for a spicy finish.