Sesame rice cakes

Give leftover rice a twist with these pan-fried sesame rice cakes. This recipe from Asian Inspirations can be served on its own as a snack, or with a Japanese dish of your choice such as teriyaki chicken or Japanese curry.
Minutes preparation and cooking
Degree of difficulty

Sesame rice cakes


2 cups leftover cooked rice (warm)
1 tbsp Japanese soy sauce
1 tbsp mirin
2 tbsp flour
2 tbsp spring onion (finely chopped)
pinch of white pepper
white and black sesame for coating
oil for fryin


  1. Combine rice, soy sauce, mirin, flour, spring onion and pepper and mix well.
  2. Divide mixture into 10 equal portions and roll into balls. Flatten each rice ball slightly to form rice cakes. Sprinkle both sides with white or black sesame.
  3. Fry rice patties in hot oil over medium heat until golden brown.

Chef's Tip from The Food Affectionist: To get a sweeter and tastier outcome, add extra finely chopped onion to the rice mixture before pan-frying.

Recipe with thanks to The Food Affectionist and Asian Inspirations.

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