Instructions
Follow the steps and taste along the way.
Cook and cool the rice
Rinse the rice under cold water and drain. Put it in a saucepan with 250 ml of water, bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes. Spread the rice out on a wide plate and let it cool for 8–10 minutes, until it is easy to handle.
Prepare the salad and sauce
Cut the cucumber into thin half-moons, toss with 1 g of salt and 15 ml of rice vinegar, and set aside. Finely grate the ginger. In a small bowl, combine 25 ml of soy sauce, 20 ml of rice vinegar, the lime juice, ginger, and 8 g of sugar; stir until the sugar dissolves.
Mix the rice cake mixture
Roughly chop the edamame. Grate the carrot and finely chop the spring onions. Mix the cooled rice with the edamame, carrot, spring onions, egg, flour, 20 ml of soy sauce, and sesame oil. Divide the mixture into 9 equal portions and shape into cakes about 1.5 cm thick.
Fry the cakes until golden
Heat half of the vegetable oil in a large frying pan over medium heat. Fry the cakes in a single layer, in two batches if needed to fit the pan, for about 4 minutes per side. Once the underside is firm and deep golden, carefully turn them over. Use the remaining oil for the second batch. The finished cakes should be crispy on the outside and soft in the center.
Finish and serve
Briefly toss the salad and drain off any excess liquid from the bowl. Divide the cakes among plates, add the cucumber salad, drizzle with the ginger-lime sauce, and sprinkle with sesame seeds. Serve immediately while the cakes are still crispy.
