Name: Spinach and Edamame Brown Rice Cakes
Total time: 1 h 30 min
Ingredients: ¼ cup low-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons mirin; 1¾ cups plus 2 tablespoons water; 3 scallions , sliced thin; 2½ teaspoons expeller-pressed toasted sesame oil; 1 cup short-grain brown rice; 1 cup baby spinach; ¾ cup frozen shelled edamame beans, thawed and patted dry; 2 (8 by 7½-inch) sheets nori , crumbled; ¼ cup sesame seeds , toasted; 2 teaspoons grated fresh ginger; ½ teaspoon salt

Why This Recipe Works

For a healthy snack that's great on the go, we took inspiration from onigiri, a Japanese bento box staple of white rice that's usually shaped into triangular bundles and stuffed with morsels of fish, pickled plums, sea vegetables, or other ingredients. Our recipe departs from the traditional preparation by starting with short-grain brown rice, which we pulsed in the food processor along with spinach and edamame. This processing step released starch from the rice, which made the mixture easy to shape, and it also enabled us to incorporate a good amount of filling into each rice patty. We scooped out portions of the rice mixture and, with lightly moistened hands, pressed each into a petite disk. We rolled the edges in toasted sesame seeds, which added a crunchy, nutty contrast to the rice. A simple soy dipping sauce made a tasty accompaniment.

Instructions

Combine soy sauce, rice vinegar, mirin, 2 tablespoons water, one-third of the scallions, and ½ teaspoon sesame oil in small bowl; set aside.

Bring remaining 1¾ cups water and rice to simmer in large saucepan over high heat. Reduce heat to low, cover, and simmer gently until rice is tender and water is absorbed, 40 to 45 minutes. Off heat, lay clean dish towel underneath lid, and let sit for 10 minutes. Fluff rice with fork and cover.

Pulse spinach, edamame, nori, 2 tablespoons sesame seeds, ginger, salt, remaining scallions, and remaining 2 teaspoons sesame oil in food processor until mixture is finely ground (it should not be smooth), about 10 pulses. Add rice and pulse until rice is coarsely chopped and mixture is well combined, about 8 pulses.

Divide rice mixture into 24 portions (about 1½ tablespoons each) and arrange on parchment-lined baking sheet. Using lightly moistened hands, roll each into ball, then press into disk about 1½ inches wide and ¾ inch thick. Spread remaining 2 tablespoons sesame seeds onto plate. Gently roll sides of disks in sesame seeds, pressing lightly to adhere, and transfer to serving platter. Serve with soy dipping sauce. (Rice cakes can be covered and refrigerated up to 24 hours; bring to room temperature before serving.)