Rice Cakes are a great portable pack of fuel for riding, hiking, climbing, running and any kind of training that requires a quick burst of carbs! Real food is what most people crave during endurance efforts, so give this a try and tell us what you think!
2 cups (450g) dry sushi rice
3 cups water (or 3 cups of broth)
1⁄4 cup (58g) Braggs Aminos or Coconut Aminos for a soy-free option*
1⁄4 cup (53g) Rice Vinegar
1⁄4 cup (56g) Maple Syrup
1⁄3 cup (94g) EVOO
Salt & Pepper to taste
1 1⁄4 (21g) Tablespoons Rice Seasoning [Wasabi Fumi Furikake]
Rinse your rice (5-6X) until the water is clear. Drain, add broths or replace with equivalent amount of water and cook in rice cooker. After rice is cooked, blend in aminos, vinegar, syrup and oil. Mix until the rice is thoroughly coated. Spread in a pan and top with rice seasoning.
Keys to success:
Rinse your rice! If you leave water in the bowl after rinsing, account for that when adding cooking water. Mixing while the rice is hot will help form solid cakes later. Adjustments for ingredients is allowed and encouraged, taste your mix before putting into the sheet pan and adjust for your taste!
*With the Coconut Aminos, it is likely you will need to use more than instructed to get the same salty flavor. Taste as you go and add more aminos and salt as needed.