Furikake Rice Cakes

These are so fun to eat as a midday snack! Crispy on the outside, chewy on the inside, a little sweet from the mirin, and tons of umami. Serves 2 as a main or 3-4 as a fun appetizer/side.


  • 1 tbsp neutral cooking oil
  • 16 oz cylindrical rice cakes (~3 cups), I used these fun Korean twin ball rice cakes. Prep by rinsing them in cold water.
  • 2 tbsp mirin
  • 1 tsp soy sauce (mix mirin and soy sauce together and set aside)
  • 1 tbsp unsalted butter
  • 1/8 cup nori furikake


  • Heat up neutral oil in a nonstick pan over medium heat.
  • Add rice cakes into the pan so that they all lay in one layer. Cover with lid and turn heat down to medium-low, cook for 5 minutes.
  • Remove the lid and turn heat up to medium heat and cook until rice cakes start to have golden brown crispy bits ~3 minutes.
  • Pour in the mirin and soy sauce mixture and mix rice cakes.
  • The mix in the butter and toss the rice cakes until butter is fully melted and coated, another minute or so.
  • Turn off the heat and coat with furikake.

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