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1
Place the rice in a large bowl filled with water.
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2
Stir well, then drain.
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3
Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
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4
Place the rice in a covered pot with 2 cups water.
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5
Bring to a boil over high heat.
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6
Boil 2 minutes.
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7
Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
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8
Remove from heat and let steam, covered, for 15 minutes.
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9
Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
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10
To shape the cakes, pack a cylindrical half-cup measure to the top with the rice.
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11
Then remove the mounded rice by running a knife around the inside of the cylinder.
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12
Repeat with the remaining rice to make 8 cakes.
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13
Place the sesame seeds on a plate.
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14
Press both sides of each cake into the seeds.
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15
Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
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16
Reduce heat to medium low and fry the cakes for 20 minutes.
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17
Turn, add a little more canola oil to the pan and fry 20 minutes more.
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18
Drizzle each cake with a teaspoon of lemon juice before serving.
