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Avocado Topped Yuzu Rice Cakes

Avocado Topped Yuzu Rice Cakes


  • 2 tablespoons sesame oil
  • 1/3 block mochi cut into 1-inch cubes
  • 1/4 avocado, sliced thin into 1-inch pieces
  • salt to taste
  • 1 tablespoon yuzu juice
  • 2 tablespoons soy sauce
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon chipotle chili powder


  1. Heat oil in pan over medium low. Place mochi blocks in pan, careful not to let them touch as they will stick together.
  2. Cook on both sides, 4 minutes each until crust forms. Use a spatula to remove to a plate.
  3. Meanwhile, whisk all dressing ingredients together with a fork in a small shallow bowl.
  4. Brush or dunk the mochi cakes in the dressing to coat thoroughly, shake off any excess, and then put on serving plate.
  5. Top each with a piece of avocado and a pinch of salt.
  6. Eat with your hands, or use chop sticks. Can use the remaining dressing as a dip.


  • Recipe provided by integrated health and wellness expert Maria Marlowe.


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