Description
This crispy rice recipe turns simple cooked rice into golden, crunchy squares that are perfect as a snack or base for various toppings. It’s an easy, versatile dish that delivers texture and flavor with every bite.
Ingredients
- 2 cups cooked sushi rice (or any short-grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Vegetable oil, for frying
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until evenly combined.
- Line a baking dish with parchment paper and press the rice mixture into an even layer, about 1/2 inch thick. Cover and refrigerate for at least 1 hour or until firm.
- Once chilled, cut the rice into squares or rectangles using a sharp knife.
- Heat a generous amount of vegetable oil in a non-stick skillet over medium heat.
- Fry the rice pieces in batches for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve as-is or top with your favorite ingredients like spicy tuna, avocado, or sashimi.
Notes
- Make sure the rice is cold and firm before frying to help it hold its shape.
- You can use leftover rice, but short-grain or sushi rice works best for holding together.
- Use a non-stick pan and don’t flip the rice until it naturally releases to prevent breaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
