Crispy Rice Caprese Salad (Printer-Friendly)

Golden crispy rice cakes topped with tomatoes, mozzarella, basil, and a drizzle of balsamic glaze.

# What You Need:

→ Crispy Rice

01 - 2 cups cooked and cooled sushi or short-grain rice
02 - 2 teaspoons rice vinegar
03 - 0.5 teaspoon sea salt
04 - 2 tablespoons neutral oil (vegetable or canola)

→ Caprese Topping

05 - 2 cups cherry tomatoes, halved
06 - 7 ounces fresh mozzarella balls, halved
07 - 0.25 cup fresh basil leaves, torn
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon balsamic glaze or reduction
10 - Salt and freshly ground black pepper, to taste

# How to Cook:

01 - Combine cooked rice with rice vinegar and sea salt in a medium bowl. With wet hands, shape the mixture into eight round patties, each approximately 1/3 cup in volume.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Fry the rice patties for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on paper towels; let cool slightly.
03 - In a separate bowl, toss cherry tomatoes, mozzarella, and torn basil with olive oil, salt, and freshly ground black pepper.
04 - Arrange the crispy rice cakes on a serving platter. Spoon the Caprese mixture generously on top of each rice cake. Drizzle with balsamic glaze and serve immediately while warm and crispy.

# Expert Advice:

01 -
  • The crispy rice base secretly soaks up all the Caprese juices so every bite bursts with flavor.
  • It’s the perfect way to turn simple ingredients into something unexpected that impresses every time.
02 -
  • Don’t rush the frying – flipping the rice too early will cause it to fall apart and stick mercilessly.
  • Letting the fried rice cool for a minute or two makes them firm enough to handle, so don’t skip the rest time.
03 -
  • A nonstick skillet makes all the difference when crisping the rice, so don’t risk it with stainless steel.
  • If making balsamic glaze at home, simmer balsamic vinegar gently and keep an eye out – it thickens suddenly!
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