I’m guessing that mixing the egg and rice together first would interfere with shaping the cakes into compact squares — it’s the glutinous properties of the sushi rice that allow it to hold its form as “cakes”. If you scramble egg + rice together first, you’ve got the start of my mom’s fried rice recipe. While that’s also delicious, it’s not something you can eat a race speed out of a foil wrapper.
(BTW, thanks for leaving in the forked-up footage, that was sweet!)
It’s great to see the “new” team teaching fans the ways of the pros!! I can’t get enough of this type of info and have been waiting for a team to do this for so long…….please keep the food tips and more coming! Thanks Jake
Thank you Allen!! Just curious though, how well do they freeze if I make large batch? Seems like they might keep you cool also untill thawed and ready to eat.. Do you use eggs when making the sweet ones with fruit? Thanks for any info, looking foward to making them. Ryan
If you don’t like chewing foil pieces, I recommend making basically sushi rolls, rolling in seaweed sheets and using a plastic bag (or foil, if you want) for holding them in your riding pocket. Just don’t cut the roll into pieces – you can just hold it in your hand while you ride and bite into it. This also holds contents waaay better. My favorite is the uncut sushi roll with rice/eggs/cheese/peanuts. You can also make rice and jelly – just be sure to make rice sweet by dissolving sugar in the sushi vinegar.
and the best part is: rolls are cyllindrical, and fit easily into the back pocket!
[...] I think I’m also going to try to find some sushi rice during my trip this evening too. This weekend, I have a long (70+) ride planned, and would like to do this: Rice Cakes by Allen Lim, of Garmin-Slipstream. [...]
Ok, I made and used these on rides 5 times. I did a 75 miler with over 7,000 feet of climbing, just over 5 hours in the saddle with two large rice cakes (size of 2/3 of your palm) just this last Saturday. It was perfect. With Sushi rice, they do stay together well and can be easily eaten while riding. I ate them at water stops usually but they hold together and have eaten one once time while riding on a shorter rides, no problems.
I made these for my charity ride this past weekend. For the meat, I used pancetta. These things did the trick! I had tons of energy the entire ride and was feeling satieted still at the end. I will make these for every long distance ride I have. Thanks again for the recipe!
Allen, has a nutritional analysis been done on these bars? I’d love to have an idea of the calorie/sodium/carb breakdown for race day planning – thanks!
[...] online. I’ve got a good feeling about this. Meanwhile, I think I’m going to try making some rice cakes that are made famous by the Garmin-Slipstream cycling team as on the bike food in place of power [...]
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21 Responses for "Cooking with Allen: Rice Cakes"
Thanks for the recipe!
Have you ever tried mixing the rice into the raw egg and scrambling all together rather than mixing later?
I’m guessing that mixing the egg and rice together first would interfere with shaping the cakes into compact squares — it’s the glutinous properties of the sushi rice that allow it to hold its form as “cakes”. If you scramble egg + rice together first, you’ve got the start of my mom’s fried rice recipe. While that’s also delicious, it’s not something you can eat a race speed out of a foil wrapper.
(BTW, thanks for leaving in the forked-up footage, that was sweet!)
So for the sweet version, you’d have…
Rice
Eggs?
Honey
Fruit
Anything else?
Cheers
Alex
Yes!!!! I can’t wait to try this out!!! Thanks Allen!
and here i thought they were burrito powered
It’s great to see the “new” team teaching fans the ways of the pros!! I can’t get enough of this type of info and have been waiting for a team to do this for so long…….please keep the food tips and more coming! Thanks Jake
Thank you Allen!! Just curious though, how well do they freeze if I make large batch? Seems like they might keep you cool also untill thawed and ready to eat.. Do you use eggs when making the sweet ones with fruit? Thanks for any info, looking foward to making them. Ryan
I make them by cooking up a cup of rice, then mixing in 3 raw eggs, parmasan cheese, ham or bacon and some chives.
Pour the mixture into a baking slice tray and into the oven to cook (about 15-20 mins on a med temp).
They come out all firm but easy to eat and there is less mess this way to clean up. Cut into bite size chunks and wrap in foil.
I’ve kept them in the fridge for a week like this but they do tend to dry out a bit.
I’ve made them like this for a few weeks now and they rock!
If you don’t like chewing foil pieces, I recommend making basically sushi rolls, rolling in seaweed sheets and using a plastic bag (or foil, if you want) for holding them in your riding pocket. Just don’t cut the roll into pieces – you can just hold it in your hand while you ride and bite into it. This also holds contents waaay better. My favorite is the uncut sushi roll with rice/eggs/cheese/peanuts. You can also make rice and jelly – just be sure to make rice sweet by dissolving sugar in the sushi vinegar.
and the best part is: rolls are cyllindrical, and fit easily into the back pocket!
woof the god.
Great recipe! Shrimp goes very well too (instead of the bacon)
[...] I think I’m also going to try to find some sushi rice during my trip this evening too. This weekend, I have a long (70+) ride planned, and would like to do this: Rice Cakes by Allen Lim, of Garmin-Slipstream. [...]
Ok, I made and used these on rides 5 times. I did a 75 miler with over 7,000 feet of climbing, just over 5 hours in the saddle with two large rice cakes (size of 2/3 of your palm) just this last Saturday. It was perfect. With Sushi rice, they do stay together well and can be easily eaten while riding. I ate them at water stops usually but they hold together and have eaten one once time while riding on a shorter rides, no problems.
I made these for my charity ride this past weekend. For the meat, I used pancetta. These things did the trick! I had tons of energy the entire ride and was feeling satieted still at the end. I will make these for every long distance ride I have. Thanks again for the recipe!
Any tips for a vegetarian savoury version?
Or one with fish instead of meat? Maybe tuna?
How many hours will these stay safe to eat ,especialy in hot weather……
General rule of thumb is not to eat anything that has been above 40 degrees for more than four hours.
[...] Jak przygotować ciasto ryżowe na wyścig 2009 lipiec 16 by piotrekagier Tłumaczy i pokazuje Allen Lim z Garmin-Slipstream. [...]
Allen, has a nutritional analysis been done on these bars? I’d love to have an idea of the calorie/sodium/carb breakdown for race day planning – thanks!
[...] online. I’ve got a good feeling about this. Meanwhile, I think I’m going to try making some rice cakes that are made famous by the Garmin-Slipstream cycling team as on the bike food in place of power [...]
great recipe you mentioned a sweet version, what would you put in that, i know you said fruit and honey but what else? Keep these recipes coming!
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