Teriyaki Rice Wedges
Crispy, golden, and bursting with flavor, these Teriyaki Rice Wedges are a unique twist on traditional rice dishes. Made with perfectly compacted white rice, lightly coated in cornstarch, and fried to crunchy perfection, these bite-sized wedges are then glazed in a rich, homemade teriyaki sauce infused with soy sauce, brown sugar, honey, garlic, and ginger. Garnished with sesame seeds and fresh green onions, they deliver an irresistible balance of sweet, savory, and umami flavors in every bite. Perfect as a warm appetizer, side dish, or snack, this recipe is ideal for anyone looking to transform pantry staples into an exciting and visually stunning dish. Easy to make yet undeniably impressive, these Teriyaki Rice Wedges will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 2 tablespoons Cornstarch
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (such as vegetable oil)
- 1 tablespoon Sesame seeds
- 2 stalks Green onion (sliced, for garnish)
Instructions
Spread the cooked white rice evenly on a baking sheet lined with parchment paper. Press down firmly to create a compact, even layer about 3/4 inch thick. Refrigerate for 1 hour to allow it to firm up.
Once the rice is firm, carefully cut it into wedge shapes or triangles using a sharp knife. If needed, wet the blade slightly to prevent sticking.
In a small bowl, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir well to create the teriyaki glaze and set it aside.
Sprinkle the cornstarch lightly over the rice wedges, ensuring an even coating on all sides. This helps them crisp up during frying.
Heat the neutral cooking oil in a large non-stick skillet over medium heat. Once the oil is hot, gently place the rice wedges in the pan, making sure not to overcrowd them. Fry for 2–3 minutes on each side, or until they are golden brown and crispy. Remove and set aside on a plate lined with paper towels.
In the same skillet, pour the prepared teriyaki glaze and heat it over low to medium heat until it slightly thickens, about 2 minutes.
Carefully add the fried rice wedges to the skillet with the glaze. Toss them gently to coat evenly with the sauce.
Transfer the glazed rice wedges to a serving plate. Sprinkle sesame seeds and sliced green onions on top for garnish.
Serve warm as a snack, appetizer, or side dish. Enjoy!
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 36.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
