Four Rice Cake Toppings You Have To Try

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May 11, 2018

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Let’s be honest — as a stand-alone meal, rice cakes may not win any awards for being the world’s most exciting food. While they may be low in fat and sugars, rice cakes can often be dismissed as a bit boring or lacking in taste.

At least, that’s until you’ve tried our deliciously simple recipes below. Trust us when we say that these rice cake toppings are packed with natural goodness, are loaded with flavour and, best of all, are super easy to prepare. Jump to:

Whether you’re in the mood for sweet or savoury toppings, the recipes below are a quick and hassle-free option for the weekend. If you’ve been trying to meal prep for your working week, we’ve included a couple of topping ideas that are simple to get ready. You can prepare the toppings the day before, divide them up accordingly into containers and then assemble once you’re at work!

Whatever your mood or meal, these recipes offer enough variety — and mouth-watering flavour — to make certain that rice cakes are pushed to the top of your shopping list from now on! Just remember, in order to get as many health benefits as possible from these recipes, try to opt for rice cakes made from whole grains.

Fresh Berries, Medjool Dates & ‘Nutella’ Drizzle 

Ingredients (for 4 rice cakes):

  • 10 Medjool dates

  • generous pinch of sea salt

  • 4 rice cakes

  • 200g strawberries, hulled and sliced

‘Nutella’ Drizzle

  • 2 tsp coconut oil, melted

  • ½ tsp maple syrup

  • 2 tsp cacao powder

  • 1 tsp hazelnut meal


1. In a bowl, cover the dates with boiling water and leave to soak for 10-15 minutes, until softened. Drain and reserve 1 tbsp of water. Place the dates and salt in a high-powered blender and blend until a chunky paste forms.

2. To make the ‘Nutella’ drizzle, whisk the coconut oil, maple syrup, cacao powder and ground hazelnuts together in a small bowl.

3. To serve, place the rice cakes on a serving plate and spread over the date paste. Top with the sliced strawberries and ‘Nutella’ drizzle. Sprinkle with extra sea salt, if desired.

Nut Butter with Banana & Chia Seeds

Ingredients (for 4 rice cakes):

  • 4 rice cakes

  • 60g nut butter, like peanut butter or almond butter

  • 1-2 medium bananas, sliced

  • 3 tsp chia seeds


1. To serve, place the rice cakes on a serving plate and top with the nut butter, sliced banana and chia seeds.

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Caprese Salad

Ingredients (for 4 rice cakes):

  • 4 rice cakes

  • 100g bocconcini, sliced

  • 3 roma (plum) tomatoes, sliced

  • 4 olives, pitted and sliced

  • fresh basil leaves, to garnish

Basil & Avocado Pesto

  • 30g fresh basil leaves

  • 50g avocado

  • 1 garlic clove

  • 1 tbsp pine nuts

  • 2 tsp lemon juice

  • 1½ tbsp water

  • 15g grated parmesan cheese

  • sea salt and ground black pepper, to taste


1. To make the basil pesto, place the basil, avocado, garlic, pine nuts and lemon juice in a food processor and pulse until coarsely chopped. Add the water and process until smooth. Season with salt and pepper, if desired. If the pesto is a little thick, add 1 teaspoon of water at a time until the desired consistency is reached. Transfer to a bowl, add the cheese and stir to combine.

2. To serve, place the rice cakes on a serving plate and spread over the pesto. Top with the sliced bocconcini, tomato and olives. Garnish with fresh basil leaves.

Smoked Salmon Sushi

Ingredients (for 4 rice cakes):

  • ½ nori seaweed sheet

  •  ¼ tsp sea salt

  • ½ medium avocado

  • lime juice, to taste

  • 4 rice cakes

  • ½ medium carrot, cut into matchsticks

  • ½ medium cucumber, sliced

  • 200g smoked salmon

  • pickled ginger (optional)

  • sesame seeds (optional)


1. Hold the nori sheet over a very low flame for 15-30 seconds or until you see the colour change slightly. Don’t get too close, otherwise the nori sheet may burn. Chop the toasted seaweed roughly and then place in a mortar with the salt. Grind into a coarse powder with the pestle. Alternatively, you can use an electric coffee grinder.

2. Place the avocado and lemon juice in a small bowl and roughly mash using a fork. Add half of the seaweed powder and mix until well combined.

3. To serve, place the rice cakes on a serving plate and spread over the avocado. Top with the carrot, cucumber and smoked salmon. Top with extra seaweed powder, pickled ginger and sesame seeds, if desired.

Get creative with your rice cakes!

These rice cake toppings are sure to change the way you think about this often-overlooked food. We would love to see your colourful creations, so don’t forget to share it on Instagram and tag @sweat to show us!

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* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.


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