Rice cakes and tteokbokki (떡볶이) are beloved traditional Korean dishes that have gained widespread popularity beyond Korea. While the base ingredient for both is rice, the type of rice traditionally used is glutinous rice, known for its sticky and chewy texture. However, what if sushi rice is all you have on hand? Can you still make rice cakes or tteokbokki with sushi rice? Let’s explore whether sushi rice can be a suitable substitute for the glutinous rice traditionally used in these dishes and discuss the possibilities, challenges, and tips for success.
Understanding Rice Types: Sushi Rice vs. Glutinous Rice
Before diving into the process of making rice cakes or tteokbokki with sushi rice, it’s essential to understand the differences between sushi rice and glutinous rice.
Sushi Rice: Sushi rice, also known as shari or sumeshi, is a short-grain rice commonly used in Japanese cuisine. It has a high starch content that gives it a sticky texture when cooked, making it perfect for sushi rolls or nigiri. However, it’s less sticky and chewy than glutinous rice. It contains both amylose and amylopectin, the two starch molecules responsible for the texture of rice.
Glutinous Rice: Despite its name, glutinous rice (also known as sticky rice or sweet rice) contains no gluten. Instead, its name refers to the sticky, glue-like texture it develops when cooked. This is due to the rice being almost entirely composed of amylopectin, the starch responsible for that signature chewiness. This rice is essential for making rice cakes (tteok) used in tteokbokki.
While sushi rice is sticky, it doesn’t have the same chewiness and elasticity as glutinous rice, which is a key characteristic of Korean rice cakes. But does that mean you can’t use sushi rice for tteokbokki? Not necessarily.
Making Rice Cakes (Tteok) with Sushi Rice
Rice cakes are the foundation of tteokbokki. They are typically made by soaking glutinous rice overnight, grinding it into a fine powder, and then steaming it to create a soft, chewy dough. This dough is then shaped into cylindrical pieces to be used in various dishes like tteokbokki, stir-fries, or soups.
If you’re using sushi rice instead of glutinous rice, you won’t achieve the same chewy texture, but it’s possible to create a workable substitute. Here’s how you can make rice cakes with sushi rice:
Ingredients:
2 cups of sushi rice
1/2 teaspoon salt
1/2 cup water (or as needed)
Optional: a small amount of rice flour or glutinous rice flour (to improve texture)
Steps:
Soak the Sushi Rice: Start by soaking the sushi rice in water for at least 2-3 hours. This helps soften the rice, making it easier to work with when grinding.
Grind the Rice: After soaking, drain the rice and blend it with a little water in a high-powered blender or food processor until it forms a smooth paste. You want the rice to be as fine as possible, similar to the texture of wet dough. This step replicates the process of making rice flour from soaked glutinous rice.
Steam the Dough: Transfer the rice paste to a steamer lined with cheesecloth or parchment paper. Steam for about 25-30 minutes until the rice paste becomes firm but still pliable. The dough should hold together and have a slightly sticky texture. Sushi rice won’t produce the same chewy, elastic quality as glutinous rice, but steaming helps to create a firm rice cake texture.
Knead the Dough: Once steamed, transfer the dough to a clean surface dusted with a little rice flour or cornstarch. Knead the dough while it’s still warm. This helps improve the overall texture and makes the dough easier to shape.
Shape the Rice Cakes: Roll the dough into long cylindrical shapes about the width of your thumb. Cut the cylinders into 2-3 inch pieces, the traditional size for tteokbokki. If the dough becomes too sticky, dust your hands with a little rice flour.
Cool and Store: Let the rice cakes cool completely before using them in tteokbokki or any other dish. You can store them in the fridge for a few days or freeze them for future use.
While rice cakes made from sushi rice may lack the signature chew of traditional tteok, they still hold up well in tteokbokki, absorbing the spicy sauce and providing a satisfying, albeit softer, texture.
Making Tteokbokki with Sushi Rice Cakes
Tteokbokki is a popular Korean street food consisting of chewy rice cakes cooked in a spicy, savory sauce made from gochujang (Korean chili paste), garlic, and sugar. Even if your rice cakes made from sushi rice don’t have the same chewiness as traditional tteok, they can still be used to create a delicious dish.
Ingredients:
2 cups of sushi rice-based rice cakes
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon soy sauce
1 tablespoon sugar
1-2 garlic cloves, minced
2-3 cups water or anchovy stock
1/2 small onion, thinly sliced
1 green onion, chopped
Optional: fish cakes, boiled eggs,or vegetables (cabbage, carrots)
Steps:
Prepare the Sauce: In a large pan or pot, combine gochujang, gochugaru, soy sauce, sugar, and minced garlic with the water or anchovy stock. Bring it to a simmer, stirring until the gochujang is fully dissolved.
Add the Rice Cakes: Once the sauce starts to simmer, add your sushi rice-based rice cakes. Allow them to cook in the sauce for about 5-10 minutes, stirring occasionally to prevent sticking. The rice cakes will soften and absorb the flavors of the sauce. If using frozen rice cakes, boil them separately for a few minutes before adding them to the sauce.
Add Vegetables and Protein: If you’re adding fish cakes, boiled eggs, or vegetables, add them to the pan and cook until everything is heated through and coated in the sauce.
Garnish and Serve: Finish the dish by adding chopped green onions for garnish. Serve the tteokbokki hot, and enjoy the spicy, savory flavors. While the texture of the rice cakes may not be as chewy as traditional tteok, they’ll still be soft and flavorful from soaking up the sauce.
Conclusion: Is Sushi Rice a Good Substitute?
In conclusion, you can make rice cakes or tteokbokki with sushi rice, but the texture will be noticeably different. Sushi rice lacks the chewy, elastic quality of glutinous rice, which is essential for making traditional Korean rice cakes. However, with some technique and patience, you can still create a tasty, workable alternative using sushi rice. The key lies in adjusting your expectations—sushi rice cakes will be softer and less chewy, but they can still serve as a delicious base for your tteokbokki dish.
So, if you find yourself craving tteokbokki but only have sushi rice on hand, go ahead and give it a try! The results may surprise you, and you’ll still get to enjoy the iconic spicy-sweet flavors of this classic Korean street food.
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