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 whole-grain rice cake
• 1/2 medium avocado, ripe
• Tamari, soy sauce, coconut aminos, or liquid aminos for drizzling
• White or black sesame seeds, as desired

Step 1: Prepare the Avocado and Rice Cake

• 1 whole-grain rice cake
• 1/2 medium avocado, ripe

Scoop the flesh from half of a ripe avocado and slice it.

Arrange the avocado slices neatly over the top of the whole-grain rice cake, covering it evenly.

Step 2: Drizzle with Sauce and Finish with Sesame Seeds

• tamari, soy sauce, coconut aminos, or liquid aminos for drizzling
• white or black sesame seeds, as desired

Drizzle your choice of tamari, soy sauce, coconut aminos, or liquid aminos over the avocado-topped rice cake.

Sprinkle white or black sesame seeds on top as desired for flavor and crunch.

I like to toast my sesame seeds first for a nuttier taste – it’s a simple step that brings out even more flavor!