Low FODMAP Orange Ginger Rice Cake Stack
Bright citrus, warming ginger, and a glossy umami-laced glaze come together in a snack or light meal that feels far more exciting than its short ingredient list suggests. The glaze is built from freshly squeezed orange juice, tamari, maple syrup, rice vinegar, and sesame oil — whisked together and cooked down until it thickens into something genuinely craveable. Getting that kind of bold, restaurant-worthy flavor without triggering gut symptoms can feel like a puzzle, but every ingredient here has been kept within safe portion thresholds, including the orange juice and maple syrup. Scallion greens (not the white bulb) add a fresh, mild bite on top, and a scatter of sesame seeds gives just enough texture to make each stack feel finished. The whole thing comes together in under ten minutes and serves four, so it works equally well as a quick afternoon snack or a shareable appetizer. Serve the stacks the moment the glaze is still warm and the rice cakes are at their crispest — that contrast is really the whole point.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stack
- 8 plain rice cakes
For the glaze
- ¼ cup fresh orange juice (from about 1 medium orange)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
- 1 tsp orange zest
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
For serving
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tsp sesame seeds
Instructions
- 1
In a small bowl, whisk together the orange juice, orange zest, tamari, maple syrup, fresh ginger, rice vinegar, cornstarch, and sesame oil (and red pepper flakes, if using) until the cornstarch is fully dissolved with no lumps.
- 2
Pour the mixture into a small saucepan and set over medium heat. Cook, stirring constantly, until the glaze thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat immediately.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!