Crispy Nori Rice Cake Snacks with Avocado
Crispy whole-grain rice cakes toasted in rich avocado oil, glazed with savory coconut aminos, and topped with delicate strips of nori seaweed.
These speedy rice cake snacks deliver a wonderful balance of umami, crunch, and wholesome fats in just minutes. Whole grain wild rice cakes are gently warmed in buttery avocado oil before being drizzled with sweet-savory coconut aminos and crowned with toasted nori. They make an effortless, clean-eating afternoon bite or light savory snack.
Ingredients
Every ingredient is a real Clearshelf product, scored- 944 organic wild rice cakes
- 971 tbsp avocado oil
- 731 sushi nori, cut into thin matchstick strips
- 861 tbsp coconut aminos
- 1/4 tsp fine sea salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Using clean kitchen shears, cut the sushi nori sheet in half, stack the pieces, and snip them into thin, delicate matchstick strips (about 2 minutes).
- 2
In a small ramekin, whisk together the coconut aminos and fine sea salt until the salt dissolves into a balanced, savory glaze (about 1 minute).
- 3
Warm half of the avocado oil in a wide skillet over medium heat. Place the organic wild rice cakes into the pan and toast for 2 minutes, flip, drizzle with the remaining avocado oil, and toast for another 2 minutes until hot, fragrant, and extra crisp (about 4 minutes).
- 4
Transfer the toasted rice cakes to a serving plate and immediately brush or spoon the savory coconut aminos mixture evenly over the surface of each cake (about 2 minutes).
- 5
Pile the shredded sushi nori strips generously over the glazed tops so they adhere, and serve warm and crispy right away (about 1 minute).
Assemble these right before eating so the rice cakes stay exceptionally crisp. If you have ripe fresh avocados on hand, mash a spoonful across each cake before adding the glaze and nori.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.