Description
This recipe for crispy rice transforms sushi rice into delightful, crunchy rice cakes that are perfect as a snack or a base for various toppings. Cooked sushi rice is pressed into pans, cooled, and then pan-fried until golden and crispy on the outside while remaining tender inside. The subtle seasoning of rice vinegar and sugar enhances the rice’s flavor, complemented by a sprinkle of kosher salt after frying.
Ingredients
Scale
Main Ingredients
- 1 cup sushi rice
- 1 1/2 cups water
- 1/3 cup canola oil (or vegetable, peanut, or other neutral oil)
- 3/4 tsp kosher salt, for sprinkling rice cakes
- 1 tbsp rice vinegar
- 1 tsp caster sugar
Instructions
- Rinse and Cook the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1 1/2 cups of water in a saucepan, cover, and bring to a boil. Reduce heat to low and simmer for about 15 minutes or until water is absorbed, then remove from heat and let it steam covered for another 10 minutes.
- Season the Rice: In a small bowl, mix the rice vinegar and caster sugar until the sugar dissolves. Gently fold this seasoning into the cooked rice, taking care not to mash the grains, to flavor it evenly.
- Press the Rice into a Pan: Lightly oil a 4 x 6.5-inch (1.5 x 2.5 inch) rectangular pan or mold. Pack the seasoned sushi rice tightly into the pan, pressing it down firmly to create a compact block. Allow the rice to cool and set for about 15 minutes, which helps it hold shape during frying.
- Pan-Fry the Rice Cakes: Heat the canola oil in a non-stick skillet over medium heat. Remove the rice block from the pan and carefully cut into 15 pieces. Fry the rice pieces in batches, cooking each side for about 3-4 minutes or until the exterior turns golden brown and crispy.
- Season and Serve: Remove the crispy rice cakes from the skillet and place on paper towels to drain excess oil. Immediately sprinkle the 3/4 tsp kosher salt over the hot rice cakes before serving to enhance the flavor and balance the richness.
Notes
- Note 1: Sushi rice is preferred for its sticky texture which helps the rice cakes hold together.
- Note 2: Kosher salt is recommended for its clean flavor and larger grain size, but regular salt can be used if unavailable.
- Note 3: The rice vinegar and sugar seasoning is essential to replicate the traditional sushi rice flavor.
