Griddle Crispy Rice Cakes with Soy-Maple Glaze, Avocado and Scallion
Press two pouches of sticky rice into a flat slab in a zip bag, cut it into 8 rectangles and dust with cornstarch. Fry them on an oiled griddle over medium heat for 4 to 5 minutes per side until deeply golden, brush with soy-maple glaze, and top with avocado and scallion. About 30 minutes total, no cooler needed.
Crispy rice cakes are shatter-crisp outside and soft inside, and they make a great snack while dinner is still on its way. This version starts with shelf-stable rice pouches, so there's no pot of rice to cook and nothing to keep cold.
The trick is patience. Press the rice firmly, give each cake a thin coat of cornstarch, and leave it alone on the griddle until it releases on its own. The sweet-salty glaze and cool avocado do the rest.
Griddle Crispy Rice Cakes with Soy-Maple Glaze, Avocado and Scallion
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium heat (about 375°F)
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Low water
- A few dishes
- Shelf-stable
Ingredients
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Gear you'll need
- Flat-top camp griddle (about 16 x 10 inch)
- Camp stove or grate over coals
- Gallon zip bag
- Spatula
- Tongs
- Sharp knife and small cutting board
- Small bowl and plate
- Paper towels
Steps
-
Mix the glaze
In a small cup, stir together the soy sauce, maple syrup, sesame oil and rice vinegar. Set it aside with a spoon or small brush.
-
Season the rice
Squeeze the sealed rice pouches to break up the clumps, then open them into a bowl. Stir in 1 tablespoon of the cornstarch and the salt with damp hands.
-
Press the slab
Scoop the rice into a gallon zip bag and press it into a firm, even slab about 1/2 inch thick, roughly 6 by 8 inches. Cut it into 8 rectangles through the bag, then peel the bag away.
-
Dust the cakes
Put the remaining 2 tablespoons of cornstarch on a plate. Lightly coat both sides of each cake and shake off the extra.
-
Heat the griddle
Set the griddle over a medium camp stove flame or a grate over medium coals. Add half the oil and spread it with a folded paper towel held in tongs. It should shimmer.
-
Fry until crisp
Lay 4 cakes on the griddle with space between them. Cook 4 to 5 minutes without moving them, until golden and they release easily. Flip and cook 4 minutes more.
-
Glaze quickly
Brush the glaze over the hot cakes during the last 30 seconds so it sets without burning. Move them to a plate. Wipe the griddle, add the remaining oil and cook the second batch.
-
Top and serve
Top each cake with a few avocado slices, scallion, sesame seeds and a pinch of red pepper flakes. Eat right away while the edges are still crunchy.
Trail Notes
Rice pouches, cornstarch, oil, soy sauce, maple syrup and sesame oil are all shelf-stable. Decant the liquids into small leakproof bottles and pick up the avocado and scallions fresh.
Nothing here needs refrigeration. Once you open the rice, cook it within an hour and don't leave leftovers out more than 2 hours (1 hour if it's above 90°F). Toss any leftovers you can't chill.
Use hot honey instead of maple if you like heat, or a squeeze of lime in place of the rice vinegar. Fresh cucumber slices are a good stand-in if the avocados aren't ripe.
Let the griddle cool, then wipe the oil off with paper towels and pack them out. Don't dump grease or rinse water on the ground. Strain scraps and carry out leftover rice.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCamp Champurrado-Style Masa Porridge with Cinnamon and Cocoa
LunchJust-Add-Water Curried Couscous with Chickpeas, Golden Raisins and Lemon
DinnerBackpacking Chili Mac with Textured Soy Protein, Tomato Powder and CheddarMore no-cooler camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How do you keep crispy rice cakes from falling apart on the griddle?
Press the rice firmly into a slab, coat it lightly in cornstarch, and don't flip until the bottom is golden and releases. Moving them too early is what makes them tear.
Can I use regular long-grain rice?
It works poorly because it doesn't stick together. Use sticky or sushi-style rice, which holds its shape when pressed.
Can I make crispy rice cakes over a campfire?
Yes. Set the griddle on a grate over medium coals, not open flames, and rotate it as needed so the cakes brown evenly. Expect about the same cook time.
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