Umami Rice Cakes

August 8, 2018

Rice Cakes are a great portable pack of fuel for riding, hiking, climbing, running and any kind of training that requires a quick burst of carbs! Real food is what most people crave during endurance efforts, so give this a try and tell us what you think!

2 cups (450g) dry sushi rice
3 cups water (or 3 cups of broth)
1⁄4 cup (58g) Braggs Aminos or Coconut Aminos for a soy-free option*
1⁄4 cup (53g) Rice Vinegar
1⁄4 cup (56g) Maple Syrup
1⁄3 cup (94g) EVOO
Salt & Pepper to taste
1 1⁄4 (21g) Tablespoons Rice Seasoning [Wasabi Fumi Furikake]

Rinse rice using a circular motion to polish rice and remove excess starch.
Repeat 4-6 Time/ Repeat this rinse until water is no longer cloudy.
Add fresh water after all the rinsing water has been removed. *Rice may retain some rinsing water, adjust accordingly.
Cook in a rice cooker. Let sit for about 5 minutes in cooker after it is done to make sure all moisture is absorbed.
Transfer your rice to large mixing bowls with your rice paddle. We split into 2 batches, 1 with Braggs Aminos and the other with soy-free Coconut Aminos.
Add maple syrup, aminos, rice vinegar, and olive oil.
Gently mix with rice paddle while rice is still hot. Care is needed as to not break the rice grains.
Spread into an even layer onto a metal sheet pan using the paddle.
Sprinkle on the rice seasoning - Fumi Furikake.
Cut into squares, about 2” x 2” in size.
Place formed rice cake onto wrapper and wrap into a portable. 

Keys to success:
Rinse your rice! If you leave water in the bowl after rinsing, account for that when adding cooking water. Mixing while the rice is hot will help form solid cakes later. Adjustments for ingredients is allowed and encouraged, taste your mix before putting into the sheet pan and adjust for your taste!
*With the Coconut Aminos, it is likely you will need to use more than instructed to get the same salty flavor. Taste as you go and add more aminos and salt as needed. 

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