Ingredients
For the Rice Base:
- 2 cups sushi rice (or any short-grain rice)
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For Frying:
- 2 tbsp neutral oil (avocado, vegetable, or sesame oil)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. In a pot, combine the rinsed rice with water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. This adds flavor and helps the rice stick together for frying.
Transfer the rice to a shallow pan or baking dish. Press it down firmly to create an even layer, about 1-inch thick. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Chilling helps firm up the rice, making it easier to cut and crisp.
Once chilled, remove the rice from the pan and cut it into squares or rectangles. This ensures even frying and gives you those signature crispy rice bites.
Heat oil in a pan over medium heat. Carefully place the rice pieces in the pan, ensuring they don’t overlap. Cook for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel.
Enjoy the crispy rice as is, or top with spicy tuna, avocado slices, or a drizzle of soy sauce for added flavor.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 15 minutes
Nutrition
- Calories: 220
- Sugar: 0g
- Fat: 2g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g