Black Rice Cakes with Ponzu Beef | Food Photography |
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4 from 1 vote

Black Rice Cakes with Ponzu Beef

The nutty and fruity flavor of the black rice and sticky texture work well with the salty, citrus flavor of ponzu sauce.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer
Cuisine: Chinese
Keyword: black rice, ponzu beef, rice, rice cakes
Servings: 12 -18
Author: Little Rusted Ladle


  • 1/2 lb beef sirloin cut into bite-sized pieces
  • 1/2 cup ponzu sauce
  • 1 tbsp canola oil
  • 1 cup dry black rice
  • 1 1/2 cups water


  • In a 1 quart resealable plastic bag, add beef and ponzu sauce. Seal bag, eliminating as much air as possible. Refrigerate 4-8 hours.
  • Drain beef and discard marinade.
  • In a large non-stick pan over medium-high heat, cook beef with canola oil in batches, stirring often until cooked through and liquid has evaporated. Transfer to a plate and cover until all meat is cooked.


  • Add water to a medium saucepan. Bring to a simmer. Stir in rice, then cover and cook on low for 20-30 minutes or until rice is tender. Add more water if rice is not cooked through. Transfer rice to a container, cover, and refrigerate.


  • Spray a small 1/4 cup mold with non-stick spray. Fill half full with cooked black rice. Remove from mold by turning over onto a baking sheet covered with non-stick foil. Place one or two pieces of cooked beef on each cake and transfer with a small spatula to serving trays.