Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Transfer rice to a mixing bowl and set aside to cool, at least 10 minutes. While rice cooks, prepare ingredients.

Trim and thinly slice green onions. Pat shrimp dry.

Once rice is cool enough to handle, add rice flour, soy sauce, and green onions to bowl. Stir until combined and sticky. Wet hands. Form rice mixture into four evenly-sized patties.

Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Working in batches if necessary, add rice cakes to hot pan. Cook until browned, 2-3 minutes per side. Transfer to towel-lined plate. Wipe pan clean and reserve.

Return pan used to cook rice cakes to medium-high heat and add 1 Tbsp. olive oil. Add shrimp and snow peas to hot pan. Cook until shrimp is opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Stir in sweet chili sauce, miso, and ginger until combined. Bring to a boil. Once boiling, remove from burner. Plate dish as pictured on front of card, topping shrimp and snow peas with sesame seeds. Bon appétit!