Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy golden sushi rice cakes pan-fried and topped with a creamy spicy mayo for a delightful Asian fusion snack. This asian fusion-inspired snacks (vegetarian) ready in about 22 minutes layers cooked and cooled sushi rice, sesame oil, stalks, thinly sliced scallions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 2 cups cooked and cooled sushi rice with 2 tbsp thinly sliced scallions and 1 tbsp soy sauce until combined.
  2. Step 2: Heat 2 tbsp sesame oil in a non-stick skillet over medium heat. Form the rice mixture into 6 patties about 3 inches wide and 1/2-inch thick.
  3. Step 3: Carefully place the patties into the hot skillet and cook for 4-5 minutes per side until a golden, crispy crust forms.
  4. Step 4: While the rice cakes cook, whisk together 1/4 cup mayonnaise and 1 tbsp Sriracha sauce in a small bowl to make the spicy mayo.
  5. Step 5: Remove rice cakes from skillet and drizzle with spicy mayo. Sprinkle 1 tbsp toasted sesame seeds over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Sushi Rice Cakes with Spicy Mayo Drizzle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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