Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Latino Rice Cakes 3 Ways
Take your taste buds on a journey with this playful fusion of Latin flavors and traditional Japanese rice cakes. These bite-sized delights feature a trio of tantalizing fillings: sweet and tangy Mango Tajín, savory Carnitas and Salsa Verde, and spicy Chorizo with melted cheese, all wrapped in seasoned nori for an unexpected twist. Each rice cake is packed with vibrant flavors that offer a unique, globally inspired culinary experience—perfect for sharing or savoring solo!
Ingredients for the Rice Cakes: - 2 cups sushi rice - 2 1/2 cups water - 2 tablespoons rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - Nori sheets, cut into strips (enough to wrap the rice cakes) - Seasoning for Nori: Lime zest, Tajín seasoning, and a sprinkle of sea salt
Filling 1: Mango Tajín - 1 ripe mango, diced - 1/2 teaspoon Tajín seasoning - Juice of 1/2 lime
Filling 2: Carnitas and Salsa Verde - 1/2 lb carnitas, cooked and shredded - 1/4 cup salsa verde (store-bought or homemade)
Filling 3: Spicy Chorizo and Cheese - 1/2 lb chorizo, cooked and crumbled - 1/2 cup shredded cheese (like Oaxaca or sharp cheddar)
Instructions:
1. Cook the Rice: - Rinse the sushi rice under cold water until the water runs clear. - Add the rice and water to a pot and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, then remove from heat and let it sit for 10 minutes. - Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the cooked rice. Let it cool slightly before shaping.
2. Season the Nori: - Cut the nori into strips large enough to wrap around the rice cakes. - In a small bowl, mix lime zest, Tajín seasoning, and sea salt. Lightly sprinkle this seasoning onto the nori strips.
3. Prepare the Fillings: - Mango Tajín: In a bowl, combine the diced mango with Tajín and lime juice. Set aside. - Carnitas and Salsa Verde: Toss the cooked carnitas with salsa verde. - Spicy Chorizo and Cheese: Mix the cooked, crumbled chorizo with shredded cheese.
4. Form the Rice Cakes: - Wet your hands with a little water to prevent the rice from sticking to your palms and fingers. This is key to handling the rice properly. - Take a small handful of rice (about 2-3 tablespoons) and gently flatten it in your palm to create a small, flat surface. - Place about 1 tablespoon of your chosen filling into the center of the rice. - Carefully fold the rice over the filling, cupping your hands around it to form a ball or oval shape. Gently press to ensure the filling is completely sealed inside. - Wet your hands again as needed to avoid sticking while forming each rice cake.
5. Wrap with Nori: - Once your rice cakes are formed, wrap a strip of seasoned nori around each one, ensuring the nori adds flavor and holds the shape.
6. Serve: - Arrange the rice cakes on a platter, showcasing the different fillings. Optionally, garnish with extra salsa verde, Tajín, or cilantro.
This dish combines the artistry of forming delicate rice cakes with bold Latino flavors. The trick is in wetting your hands frequently for smooth and perfect rice ball shaping, and the seasoned nori adds a perfect touch of zest!
