How to make Crispy Rice – Takes Two Eggs
Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.
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Crispy Rice
Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.
Ingredients
Scale
- 1 1/2 cups dry sushi rice (rinsed until water is clear)
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
Instructions
- Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
- Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
- Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
- Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
- Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 1-2 minutes or until golden brown and then flip and cook for an additional 1-2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
