Method

  1. Heat the oven and prepare the tray

    Heat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment and brush the parchment with half of 30 ml of neutral cooking oil. For scaled batches, use enough sheets to keep every patty in one well-spaced layer rather than crowding the tray.

  2. Season and work the rice

    Worked warm short-grain rice with scallions in a bowl, cohesive but still grainy

    Thinly slice 45 g of scallions, reserving about one-quarter of the green slices for serving. Add 600 g of freshly cooked short-grain white rice, the remaining scallions, and 10 ml of toasted sesame oil to a wide bowl. Fold until evenly mixed, then press and turn the rice several times with a sturdy spoon until a few grains break down and the mixture holds together when squeezed.

  3. Build the mirrored sesame pair

    Eight unbaked scallion rice patties, four coated with white sesame and four with black sesame, arranged on a baking sheet

    Divide the rice mixture into two equal portions per serving. With damp hands, press each portion into a round patty about 7 cm (2¾ in) wide and 1.6 cm (⅝ in) thick. Press half of the patties lightly into 18 g of white sesame seeds on one face and half into 18 g of black sesame seeds on one face. Arrange them on the prepared sheet with space between each piece and let them stand for 10 minutes so the surfaces settle.

    10:00

  4. Crisp the sesame side

    Eight rice patties after the first bake, sesame-side down with set pale tops and a clean release check

    Brush the exposed sesame-coated faces with the remaining half of 30 ml of neutral cooking oil. Turn the patties so the sesame-coated faces sit against the parchment, then bake for 10 minutes. At the first check, the edges should look set and the seed side should release cleanly when nudged with a thin spatula.

    10:00

  5. Flip and crisp the second side

    Eight rice patties after flipping, with four white-sesame and four black-sesame faces crisp and exposed

    Turn every patty with a thin spatula and bake for 8 minutes more, until the second face is lightly golden and the patties feel firm at the edges. Keep them in a single layer and rotate the sheet once if the oven browns unevenly.

    08:00

  6. Mix the ginger-soy glaze

    Mince 4 g of fresh ginger. Whisk 30 ml of reduced-sodium soy sauce, 22 ml of rice vinegar, 15 ml of pure maple syrup, and 4 g of fresh ginger in a small bowl until smooth. Soy sauce contains soy and commonly contains wheat, so choose an appropriate alternative when needed.

  7. Set the first glaze layer

    Eight sesame rice patties with the first thin ginger-soy glaze layer set glossy on the exposed seed faces

    Brush half of the glaze in a thin layer over the exposed faces. Return the sheet to the oven for 2 minutes, just until the glaze looks tacky and glossy rather than wet.

    02:00

  8. Finish the second glaze layer

    Turn the patties, brush the remaining glaze over the second faces, and bake for 2 minutes more. Remove them when the glaze has set and the sesame smells toasted; do not wait for the maple sugars to darken heavily.

    02:00

  9. Pair and serve

    Let the patties stand on the sheet for 3 minutes so the glaze firms and the bases release cleanly. Turn each patty sesame-side up, finish with the reserved scallion greens, then serve one white-sesame patty and one black-sesame patty per person while warm.

    03:00
Cook's notePress firmly enough to bind the warm rice, but stop before the grains become a dense paste. The late glaze is intentional: it keeps the sesame crisp and avoids scorched maple sugars.

Smart Substitutions

  • No black sesame? Use all white sesame seeds; the patties will cook the same, but the black-and-white visual contrast will be lost. Keep the two-patty serving format.
  • No maple syrup? Use an equal amount of agave nectar or a light brown sugar syrup.
  • No scallions? Use fresh chives or a small amount of finely sliced leek greens.
  • Prefer the stovetop? Pan-sear the patties over medium-low heat in a thin film of oil until crisp on both sides, then brush with glaze and cook only until it sets.

Tips and Variations

  • Use rice while it is still warm; cool rice is harder to compress into clean, sturdy patties.
  • Dampen your hands lightly rather than soaking them, which can make the patty surfaces slippery.
  • Wait for each crust to release from the parchment before turning; forcing an early flip can split the rice.

What Went Wrong?

  • Patties crack while shaping Work the warm rice a little longer so some grains mash and bind, then press the edges inward before flattening.
  • Patties stick to the parchment Let the first side bake until the edges look dry and use a thin spatula to test one patty before turning the rest.
  • Sesame seeds darken too quickly Move the sheet to a lower rack or reduce the oven to 210°C (410°F) for the remaining baking time.
  • Glaze turns bitter Apply it only during the final minutes and remove the patties as soon as the surface looks tacky and glossy.

Nutrition Estimate

Calories353
Protein6 g
Carbs50 g
Fat14 g
  • Fiber: 1 g per serving
  • Sodium: 275 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

rice pattiessesameJapanese-inspiredoven-bakedgame breakvegan

FAQ

Why use short-grain rice?Its higher natural stickiness helps the patties hold together without egg or flour while keeping a tender rice texture inside.
Can I use brown rice?Short-grain brown rice can work, but it is less cohesive. Press it more firmly and expect a looser edge than with white short-grain rice.