Honestly, I keep rice cakes and avocados stocked at all times now – they’ve saved me from so many hangry moments!

Ingredients for Rice Cakes with Avocado

Here’s everything you’ll need for this ridiculously easy snack (I promise, it’s probably already in your kitchen!):

• 2 rice cakes – any variety works, but I’m partial to the lightly salted ones
• 1 ripe avocado – look for that gentle give when you press the skin
• 1 pinch of salt – I always use flaky sea salt for that extra little crunch
• 1 pinch of black pepper – freshly ground makes all the difference
• 1 teaspoon lemon juice (optional) – keeps the avocado from browning if you’re not eating immediately
• 1 teaspoon red pepper flakes (optional) – my guilty pleasure for a spicy kick

See? Told you it was simple! Now let’s get mashing.

How to Make Rice Cakes with Avocado

Okay, let’s get to the fun part – making this ridiculously easy snack! I’ve made this so many times I could probably do it in my sleep, but here’s exactly how I get perfect results every single time.

Step 1: Prepare the Avocado

First things first – grab that ripe avocado and slice it in half around the pit. Give it a little twist to separate the halves, then carefully remove the pit (I use the knife method – just tap the pit with your knife and twist). Now scoop that beautiful green flesh into a bowl with a spoon. Grab a fork and mash it up – I like mine with some texture, so I don’t go completely smooth. This is when I add my pinch of salt and pepper, plus that squeeze of lemon juice if I’m using it. The lemon not only adds brightness but keeps the avocado from turning brown too fast!

Step 2: Assemble the Rice Cakes

Now for the best part – spreading! Take your rice cakes and divide the avocado mixture between them. I like to pile it on pretty thick – about 1/4 inch layer – because that creamy texture against the crisp rice cake is what makes this snack so magical. Use the back of your spoon to spread it evenly right to the edges. Pro tip: If your rice cakes are extra crunchy, you might want to press down slightly as you spread to prevent crumbs everywhere!

Step 3: Add Optional Toppings

This is where you can get creative! My go-to is always red pepper flakes for a little heat, but sometimes I’ll add everything bagel seasoning, microgreens, or even some cherry tomato slices if I’m feeling fancy. The other day I tried smoked paprika and oh my goodness – game changer! Just remember – the simpler you keep it, the faster you get to eat it. And when you’re as impatient as I am, that’s sometimes the most important factor!

Tips for Perfect Rice Cakes with Avocado

After making these more times than I can count, I’ve learned a few tricks that take this simple snack from good to “oh-my-gosh-I-need-another” amazing:

• Avocado ripeness is key: You want it just soft enough to mash easily but not mushy – that sweet spot where the skin gives slightly when pressed.
• Season as you go: Taste your mashed avocado before spreading and adjust salt – it makes all the difference!
• Eat them fresh: Rice cakes get soggy fast, so assemble right before eating for maximum crunch.
• Press gently: When spreading avocado, use light pressure to avoid breaking delicate rice cakes.
• Keep extras ready: Store leftover mashed avocado with lemon juice and plastic wrap pressed directly on the surface to prevent browning.

Follow these simple tips, and you’ll be snacking like a pro in no time!

Customizations for Rice Cakes with Avocado

One of my favorite things about rice cakes with avocado is how endlessly customizable they are! I’ve experimented with so many variations over the years – here are my absolute favorites that’ll make you feel like a gourmet chef with zero effort:

• Tomato & basil: Thinly sliced cherry tomatoes and fresh basil leaves turn this into a caprese-inspired treat.
• Everything bagel: A generous sprinkle of everything bagel seasoning adds the perfect savory crunch.
• Spicy kick: Besides red pepper flakes, I love adding a drizzle of sriracha or some pickled jalapeños.
• Protein boost: Sometimes I’ll top mine with a soft-boiled egg or some smoked salmon for extra staying power.
• Mediterranean twist: Kalamata olives, feta crumbles, and a sprinkle of oregano transport me straight to Greece!

The possibilities are truly endless – what will you try first?

Serving Suggestions

Honestly, I usually just devour these rice cakes with avocado straight up – they’re that good on their own! But if you want to make them part of a meal, try pairing with a cozy tomato soup (perfect for dipping!) or a fresh green salad. They also make a fantastic side to grain bowls when you need that extra crunch. My lunch hack? Slice them into quarters for easy finger food at picnics or potlucks. But no judgment if you stand at the counter eating them straight from the cutting board like I do!

Storage and Reheating

Let’s be real – these rice cakes with avocado are best fresh! The rice cakes lose their perfect crunch if they sit too long with the avocado on top. But if you must store leftovers (I get it, sometimes life happens), keep the mashed avocado mixture separate in an airtight container with plastic wrap pressed directly on the surface. It’ll stay fresh in the fridge for about a day. When ready, just spread it on new rice cakes! Pro tip: Add an extra squeeze of lemon juice to the stored avocado to help prevent browning.

Nutrition Information

Let’s talk numbers – but don’t worry, I keep it simple! Here’s the nutritional breakdown for one serving (that’s 2 rice cakes with half an avocado each):

• Calories: Around 150 – perfect for a satisfying snack
• Healthy fats: 10g from that glorious avocado
• Fiber: 5g to keep you full
• Carbs: 15g mainly from the rice cakes
• Protein: 2g – add an egg if you want more!

Now, a little reality check – these numbers can change based on your rice cake brand, avocado size, and whether you go wild with toppings (no judgment from me if you do!). The lemon juice and seasonings add negligible amounts, but that smoked salmon or extra cheese? Well, that’s when things get interesting! As always, nutritional values are estimates and vary based on ingredients used.

FAQs About Rice Cakes with Avocado

I get so many questions about this simple snack – seems I’m not the only one obsessed! Here are the answers to everything you’ve been wondering about rice cakes with avocado:

Can I use frozen avocado for this recipe?
You totally can, though fresh is always best! Thaw frozen avocado first, drain any excess liquid, and give it a good stir before spreading. The texture might be slightly softer, but it’ll still taste delicious in a pinch.

Are rice cakes gluten-free?
Most plain rice cakes are naturally gluten-free (hooray!), but always check the label if that’s a concern for you. Some flavored varieties might contain gluten or be processed in facilities with wheat.

How do I pick the perfect avocado?
Here’s my foolproof trick: Gently press near the stem – if it yields slightly, it’s ready. Rock-hard? Give it a couple days. Mushy? Too late! And if you’re in a rush, pop a firm avocado in a paper bag with a banana to speed up ripening.

My rice cakes keep breaking when I spread the avocado – help!
Ah yes, the great rice cake fragility issue! Try letting your avocado mash sit for a minute to soften slightly, then use a gentle swirling motion with the back of your spoon rather than pressing down hard. Thicker rice cakes tend to hold up better too.

Can I meal prep these ahead of time?
Honestly? Not really – they’re best fresh. BUT you can meal prep the components! Keep mashed avocado (with lemon juice) in an airtight container for a day, and just spread onto fresh rice cakes when ready to eat. The crunch is worth the extra minute!

Tag me @[YourHandle] if you try this – I love seeing your creations!

5-Minute Rice Cakes with Avocado – Lifesaver Snack Magic

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• Author: Christina R. Jones
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Diet: Vegetarian

Print Recipe

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Description

A simple and healthy snack featuring rice cakes topped with creamy avocado and optional seasonings.

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Ingredients

Scale 1x2x3x

• 2 rice cakes
• 1 ripe avocado
• 1 pinch of salt
• 1 pinch of black pepper
• 1 teaspoon of lemon juice (optional)
• 1 teaspoon of red pepper flakes (optional)

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Instructions

1. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
2. Mash the avocado with a fork until smooth.
3. Add salt, black pepper, and lemon juice (optional) to the mashed avocado. Mix well.
4. Spread the avocado mixture evenly on top of the rice cakes.
5. Sprinkle red pepper flakes (optional) for extra flavor.
6. Serve immediately.

Notes

• Use ripe avocados for the best texture.
• Adjust seasoning to your preference.
• For extra crunch, add sliced tomatoes or cucumbers on top.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: International

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 1g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 2g
• Cholesterol: 0mg

Keywords: rice cakes, avocado, healthy snack, vegetarian, quick recipe