Crispy Rice Cakes with Spicy Avocado Smash

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 large rice cakes)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 1/2 cups (250 g) cooked and chilled white rice
• 1 large egg
• 2 tablespoons neutral oil (for frying)
• 1 ripe medium avocado
• 1 tablespoon fresh lemon juice, plus wedges for serving
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1 tablespoon finely sliced green onion or chives (optional)

Do This

• 1. In a bowl, mix chilled rice, egg, 1/4 teaspoon salt, pepper, and green onion until the rice is evenly coated.
• 2. Divide into 2 portions and firmly press into 3/4-inch-thick cakes (about 3 1/2–4 inches wide).
• 3. Heat neutral oil in a nonstick or cast-iron skillet over medium heat; add rice cakes and cook 4–6 minutes per side, until deep golden and very crisp.
• 4. While rice cooks, mash avocado with lemon juice, olive oil, garlic powder, remaining 1/4 teaspoon salt, and a pinch of chili flakes.
• 5. Transfer hot rice cakes to plates. Spoon generous avocado mash on top of each cake.
• 6. Finish with extra chili flakes, a squeeze of lemon, and more green onion if using. Serve immediately for maximum crunch.

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Why You’ll Love This Recipe

• Perfect contrast of textures: a shatteringly crisp rice base with cool, creamy avocado on top.
• Light yet satisfying, ideal for a quick lunch, snack, or simple savory breakfast.
• A smart way to use up leftover rice and ripe avocados with minimal extra ingredients.
• Easy to customize with toppings like a fried egg, smoked salmon, or extra veggies.

Grocery List

• Produce: 1 ripe avocado, 1 lemon, 1–2 green onions or small bunch of chives (optional)
• Dairy: Optional: grated Parmesan or crumbled feta for serving
• Pantry: Cooked white rice, neutral oil (such as canola or sunflower), extra-virgin olive oil, fine sea salt, black pepper, garlic powder, crushed red pepper flakes

Full Ingredients

For the Crispy Rice Cakes

• 1 1/2 cups (250 g) cooked white rice, fully cooled and chilled (day-old rice works best)
• 1 large egg
• 1 tablespoon finely sliced green onion or chives (optional but recommended)
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil for frying (such as canola, sunflower, or light olive oil)

For the Avocado Mash

• 1 ripe medium avocado
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine sea salt (or to taste)
• 1/4 teaspoon crushed red pepper flakes (adjust to taste)

For Finishing and Serving

• Extra crushed red pepper flakes, to taste
• Lemon wedges, for squeezing over the top
• Extra sliced green onion or chives, for garnish (optional)
• Optional: 1–2 tablespoons grated Parmesan or crumbled feta for a salty finish

Step-by-Step Instructions

Step 1: Prepare the rice base

If your rice is freshly cooked, spread it out on a plate or tray and chill it in the refrigerator until completely cool and slightly dry on the surface, about 30 minutes. This recipe works best with rice that is at least cooled, and ideally leftover from the day before. Cold rice separates into distinct grains and crisps much better than hot, sticky rice.

Once chilled, place the 1 1/2 cups (250 g) rice in a medium bowl. Gently break up any large clumps with your fingers so the grains are loose and easier to coat with the egg mixture.

Step 2: Mix and season the rice

Crack the egg into the bowl with the rice. Add 1 tablespoon finely sliced green onion (if using), 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Use a fork or spatula to mix thoroughly until every grain of rice is lightly coated in egg and the seasonings are evenly distributed. The mixture should look glossy and slightly sticky but still hold separate grains, not a paste.

Taste a single grain of rice (there is raw egg present, so spit it out rather than swallowing) to check seasoning, and adjust with a tiny pinch more salt if needed. This ensures the rice cakes themselves are flavorful all the way through.

Step 3: Form firm rice cakes

Divide the rice mixture into 2 equal portions. Lightly dampen your hands with water to prevent sticking, then shape each portion into a tight ball. Press each ball between your palms or onto a cutting board to form a round patty about 3 1/2–4 inches (9–10 cm) wide and 3/4 inch (2 cm) thick.

Take a moment to firmly compact the rice, pressing especially around the edges so that the patties hold together in the pan and crisp evenly. Smooth any cracks by pressing them back into place. The tighter you pack the rice, the sturdier and crispier your cakes will be.

Step 4: Pan-fry until deeply crisp

Heat 2 tablespoons neutral oil in a nonstick or well-seasoned cast-iron skillet over medium heat for 1–2 minutes, until the oil shimmers but is not smoking. Carefully place the rice cakes in the pan, leaving space between them.

Cook on the first side for 4–6 minutes without moving them, until the underside is a deep golden brown and feels very crisp when you nudge it with a spatula. Carefully flip and cook the second side for another 4–6 minutes, again aiming for a deeply golden, crisp crust. If the cakes are browning too quickly, slightly reduce the heat; if they are not browning after a few minutes, increase the heat a bit.

When done, transfer the rice cakes to a plate lined with a paper towel to drain excess oil while you make the avocado mash. Keep them uncovered so they stay crisp.

Step 5: Make the zesty avocado mash

While the rice cakes are cooking (or immediately after), cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon garlic powder, and 1/4 teaspoon fine sea salt.

Mash with a fork until mostly smooth but still slightly chunky for texture. Stir in 1/4 teaspoon crushed red pepper flakes, adjusting the amount to your spice preference. Taste and add a little more salt or lemon juice if desired. The mixture should be bright, tangy, and well-seasoned so it stands up to the rich rice cakes.

Step 6: Assemble and garnish

Place the hot crispy rice cakes on serving plates. Divide the avocado mash evenly between them, spooning it generously over the top of each cake. Use the back of the spoon to create soft swoops or a rustic mound.

Finish each rice cake with an extra pinch of crushed red pepper flakes, a few slices of green onion or chives, and a light grating of Parmesan or crumbled feta if you like a salty note. Serve immediately with lemon wedges on the side for squeezing over just before eating. The contrast between the hot, crunchy rice and the cool, creamy, lemony avocado is best right away, while the rice cakes are at peak crispness.

Pro Tips

• Use cold rice: Day-old rice from the refrigerator is ideal. Freshly cooked rice tends to be too moist and can lead to soft, fragile cakes instead of a crisp crust.
• Pack the cakes tightly: Really press the rice together when shaping. Compacted cakes crisp better and are less likely to fall apart when flipping.
• Do not rush the browning: Leave the cakes undisturbed for several minutes on each side. Moving them too soon can tear the crust and prevent that deep, even golden color.
• Adjust the heat as you go: Aim for a steady sizzle, not violent bubbling. If the oil smokes, reduce the heat; if there is almost no sizzle, increase it slightly.
• Season boldly: Because there are few ingredients, do not be shy with salt, lemon, and chili. Taste the avocado mash and adjust until it tastes bright and lively.

Variations

• Protein boost: Top each avocado-topped rice cake with a fried or poached egg, smoked salmon, or thinly sliced grilled chicken for a more substantial meal.
• Herb-forward: Add 1–2 tablespoons chopped fresh herbs (cilantro, parsley, or basil) to the avocado mash for extra freshness and color.
• Spice switch: Replace crushed red pepper flakes with a sprinkle of smoked paprika, chili powder, or a drizzle of your favorite hot sauce for a different kind of heat.

Storage & Make-Ahead

The crispy rice cakes are best enjoyed fresh, when the crust is hot and crunchy. However, you can make the rice mixture up to 1 day ahead: mix the rice, egg, seasonings, and green onion, then cover and refrigerate until ready to shape and fry. Form the cakes just before cooking for the best texture.

Leftover cooked rice cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a lightly oiled skillet over medium heat for 3–4 minutes per side, or in a 375°F (190°C) oven or toaster oven for 8–10 minutes, until hot and crisp again. The avocado mash is best made fresh; if you must make it ahead by a few hours, press plastic wrap directly onto the surface and refrigerate to slow browning, then stir and re-season before serving.

Nutrition (per serving)

Approximate values per serving (1 rice cake with avocado, without optional cheese): about 380 calories, 24 g fat, 34 g carbohydrates, 6 g fiber, 6 g protein, 440 mg sodium. These numbers are estimates and will vary based on the exact brands and quantities you use, and any additional toppings or garnishes.