Salted Maple Rice Cakes
The portable fuel that pro cyclists and ultrarunners swear by, made at home. Sticky sushi rice pressed with maple syrup, soy sauce, butter, and flaky sea salt, then cut into portable squares. Savoury-sweet, easy to digest, and perfect for carrying on long efforts or eating shortly before a run.
Instructions
Rinse the sushi rice under cold water until the water runs mostly clear, about 3-4 rinses. Combine the rinsed rice and water in a medium saucepan.
Bring to a boil over high heat, then reduce to low, cover tightly, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes — do not open the lid during cooking.
While the rice is still hot, add the maple syrup, soy sauce, butter, and chopped Medjool dates directly into the pot. Stir thoroughly until the butter is melted and the dates are evenly distributed throughout the rice. If using optional add-ins, fold them in now.
Line a small baking dish or 8x8 inch pan with parchment paper. Transfer the seasoned rice into the pan and press down firmly and evenly using a spatula or the back of a wet spoon. Compact it well so the cakes hold together when cut.
Sprinkle the flaky sea salt evenly over the top and press it gently into the surface. Let the rice cool completely at room temperature for at least 30 minutes, or refrigerate for 15 minutes to speed up firming.
Once firm, lift the rice out using the parchment paper and cut into 8 squares or rectangles. Wrap individually in small pieces of parchment paper for easy grab-and-go storage.
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