Delicious Rice Cakes with Avocado

I’ve been eating rice cakes since I was a kid, but I never thought much about them until recently. They used to be just something I grabbed when I was trying to eat healthy but didn’t want to put in much effort. Plain and boring, you know?

Then I discovered what happens when you add avocado to the mix. It’s not fancy or complicated, but it works. The creamy avocado makes those plain rice cakes actually taste good, and suddenly I had a snack I actually looked forward to eating.

The best part? It takes about two minutes to put together. I keep rice cakes in my pantry and usually have an avocado or two sitting on my counter. When I need something quick for lunch or an afternoon snack, this is what I reach for. Simple ingredients, no cooking required, and it actually fills me up.

What Kind of Rice Cakes Should I Use?

Brown rice cakes are called for in this recipe, but you can really use any type of rice cake you prefer or have on hand. Plain brown rice cakes work great because they have a nice nutty flavor that pairs well with avocado, but white rice cakes will do the job too if that’s what you’ve got. Look for rice cakes that are thick and sturdy enough to hold your toppings without breaking – the thin, flimsy ones tend to crack under the weight of the avocado. Some brands make flavored rice cakes like sesame or multigrain, which can add an extra layer of taste to your snack.

Options for Substitutions

This simple recipe is super easy to customize based on what you have in your kitchen:

• Brown rice cakes: If you don’t have brown rice cakes, white rice cakes work just fine. You can also try corn cakes or even whole grain crackers for a different crunch.
• Avocado: Make sure your avocado is ripe for easy mashing. If it’s not quite ready, you can speed up ripening by placing it in a paper bag with a banana overnight.
• Tamari or soy sauce: Any of these salty seasonings work great – tamari, soy sauce, liquid aminos, or coconut aminos. If you don’t have any of these, a pinch of sea salt with a squeeze of lemon juice adds nice flavor too.
• Sesame seeds: No sesame seeds? Try hemp hearts, chopped nuts, or even everything bagel seasoning for extra crunch and flavor. You can also skip the seeds entirely if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with rice cakes is choosing ones that are stale or have been sitting in an open package too long, which results in a cardboard-like texture that even the best toppings can’t save.

Always check that your avocado is perfectly ripe – it should give slightly when pressed but not be mushy, since overripe avocado will turn into a watery mess and underripe avocado won’t spread smoothly on the rice cake.

Be careful not to over-drizzle your tamari or soy sauce, as rice cakes can quickly become soggy and fall apart if they absorb too much liquid – a light drizzle is all you need.

For the best results, assemble your rice cake just before eating and toast the sesame seeds in a dry pan for 30 seconds to bring out their nutty flavor and add a nice crunch.

What to Serve With Rice Cakes with Avocado?

Rice cakes with avocado make a great light snack or breakfast, but you can easily turn them into a more filling meal with a few simple additions. I love pairing them with a cup of green tea or matcha latte for a nice morning combo, or alongside some fresh fruit like sliced strawberries or orange segments. If you want something more substantial, try serving them with a small bowl of miso soup or a simple salad with cucumber and edamame. You can also make a whole spread by adding other rice cake toppings like hummus and cucumber, or almond butter with banana slices for variety.

Storage Instructions

Best Fresh: Rice cakes with avocado are definitely best enjoyed right after you make them. The avocado starts to brown pretty quickly, and the rice cake can get soggy if it sits too long. I always make these fresh when I’m ready to eat!

Prep Ahead: If you want to save some time, you can keep your rice cakes in an airtight container at room temperature for weeks. Store your ripe avocado in the fridge and it’ll stay good for a few days. Just mash and assemble when you’re ready for a quick snack.

Leftover Avocado: Got leftover mashed avocado? Press some plastic wrap directly onto the surface and store it in the fridge for up to a day. A little lemon or lime juice helps prevent browning too. The rice cakes themselves should stay in a cool, dry place to keep their crunch.

Preparation Time	5-10 minutes
Cooking Time	0-0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-5 g
• Fat: 10-15 g
• Carbohydrates: 15-20 g

Ingredients

• 1 tsp sesame seeds, white or black (for nutty crunch)
• 1-2 tsp tamari or soy sauce (adds savory depth)
• 1 whole-grain rice cake (I use Lundberg for the best texture)
• 1/2 medium avocado (ripe and creamy)

Step 1: Prepare the Rice Cake Base

• 1 whole-grain rice cake

Place the whole-grain rice cake on a clean plate or cutting board.

This simple step creates a sturdy foundation for your toppings.

I prefer to use Lundberg rice cakes because they have a better texture and don’t crumble as easily when you add the wet avocado.

Step 2: Slice and Layer the Avocado

• 1/2 medium avocado, ripe and creamy

Cut the ripe avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board.

Slice it into thin, even pieces—about 1/4 inch thick works best.

Arrange the avocado slices directly onto the rice cake from Step 1, slightly overlapping them for an elegant presentation and to ensure even coverage of flavors.

Step 3: Add Savory Umami and Garnish

• 1-2 tsp tamari or soy sauce
• 1 tsp sesame seeds, white or black

Drizzle the tamari or soy sauce evenly over the avocado layer—start with 1 teaspoon and taste before adding more, as these sauces are quite salty.

The soy sauce soaks into the rice cake slightly while coating the avocado with savory depth.

Finish by sprinkling the sesame seeds generously over the top, which adds a nutty crunch and visual appeal.

I like to toast my sesame seeds in a dry skillet for 30 seconds first to bring out their rich, nutty flavor before sprinkling them on.