Avocado Everything Rice Cakes with Lemon and Olive Oil

Why You’ll Love This Recipe

• Fast, fresh, and no-cook—ready in 10 minutes.
• Crunchy-creamy contrast with bright lemon and savory everything seasoning.
• Simple pantry-friendly ingredients; easy to scale for snacks or brunch.
• Naturally gluten-free and vegetarian, with simple variation options.

Grocery List

• Produce: 1 large ripe Hass avocado, 1 lemon, optional chives or microgreens, optional radishes
• Dairy: None
• Pantry: Plain rice cakes, extra-virgin olive oil, everything bagel seasoning, fine sea salt, black pepper, optional red pepper flakes

Full Ingredients

For the Avocado–Everything Rice Cakes

• 4 plain rice cakes (standard 3.5-inch)
• 1 large ripe Hass avocado (about 7 oz / 200 g, pitted and peeled)
• 1 tbsp fresh lemon juice, plus 4 lemon wedges for serving
• 1/4 tsp fine sea salt, or to taste
• 1/8 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 2 tsp everything bagel seasoning, divided (about 1/2 tsp per rice cake)

Optional Garnishes

• Pinch red pepper flakes
• 2 tbsp chopped fresh chives or microgreens
• 4–6 very thin radish slices

Step-by-Step Instructions

Step 1: Prep the citrus and avocado

Halve the lemon and squeeze 1 tablespoon of juice into a small bowl. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. If the avocado shows any brown spots, trim them away to keep the mash bright green.

Step 2: Optional—refresh the rice cakes

For extra-crisp texture, place the rice cakes directly on an oven rack and warm at 300°F for 3 minutes, or briefly toast them in a toaster on the lowest setting for 20–30 seconds. Let cool for 1 minute so they stay crisp under the toppings.

Step 3: Mash and season the avocado

Add the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the avocado. Mash with a fork until mostly smooth with a little texture—about 30–45 seconds. Taste and adjust salt or lemon to your preference. The lemon both seasons and helps prevent browning.

Step 4: Spread the avocado

Divide the avocado mash evenly among the 4 rice cakes (about 2–3 tablespoons each). Use the back of a spoon to swirl and create shallow ridges—these catch the olive oil and seasoning so it stays put.

Step 5: Finish with oil and everything seasoning

Drizzle about 1/4 teaspoon olive oil over each rice cake, then sprinkle about 1/2 teaspoon everything bagel seasoning on top. If your seasoning blend is salty, go lighter and add more to taste.

Step 6: Garnish and serve

Add a pinch of red pepper flakes, chives or microgreens, and thin radish slices if using. Serve immediately with lemon wedges for an extra squeeze right before eating. Rice cakes are best enjoyed as soon as they’re assembled so they stay crisp.

Pro Tips

• Choose ripe avocados: They should yield slightly to gentle pressure at the stem end. If it’s very soft, it may be overripe inside.
• Keep it green: Lemon juice slows browning; pressing plastic wrap directly on the surface of leftover mash helps too.
• Mind the salt: Everything bagel seasoning often contains salt—season the avocado lightly, then adjust after sprinkling.
• Don’t overdo the oil: A light drizzle adds gloss and flavor without softening the rice cake.
• Assemble last minute: Spread and finish right before serving for maximum crunch.

Variations

• Smoked salmon and chive: Add a few thin strips of smoked salmon and a squeeze of lemon; finish with chives.
• Egg and heat: Top with a jammy 7-minute egg and a drizzle of chili crisp or hot sauce.
• Mediterranean twist: Swap everything seasoning for 2 teaspoons za’atar; add cherry tomato halves and a pinch of flaky salt.

Storage & Make-Ahead

Rice cakes soften quickly once topped, so assemble just before serving. You can mash the avocado up to 4 hours ahead: add an extra 1 teaspoon lemon juice, press plastic wrap directly onto the surface, and refrigerate. Store leftover avocado mash for up to 24 hours; stir and re-season before using. Keep rice cakes sealed at room temperature until ready to assemble.

Nutrition (per serving)

Approximate for 2 topped rice cakes: 320 calories; 22 g fat; 23 g carbohydrates; 7 g fiber; 4 g protein; 220 mg sodium. Values vary by brand and seasoning.