Description

This Crispy Rice recipe transforms simple sushi rice into golden, crunchy rice cakes perfect for snacking or serving as an appetizer. The rice is cooked perfectly tender with a hint of seasoning, shaped into compact forms, and then pan-fried until crispy on both sides. Served with soy sauce or a dipping sauce of your choice, these crispy rice cakes offer delightful texture and flavor that will impress and satisfy.

Ingredients

Scale

Rice and Seasoning

2 cups sushi rice
2 1/4 cups water
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon salt

For Frying

2 tablespoons vegetable oil

For Serving (Optional)

Soy sauce or dipping sauce of choice

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Instructions

Rinse the rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch, ensuring a perfect texture for cooking.
Cook the rice: Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan and bring to a boil over medium-high heat.
Simmer the rice: Once boiling, reduce heat to low, cover with a tight-fitting lid, and let simmer for 18-20 minutes until water is absorbed and rice is tender.
Steam the rice: Remove from heat and let it sit covered for an additional 10 minutes to allow the rice to steam and finish cooking evenly.
Prepare seasoning mixture: In a small bowl, mix rice vinegar, sugar, and salt until sugar and salt dissolve completely.
Flavor the rice: Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture using a wooden spoon or rice paddle, coating the rice evenly, then let it cool to room temperature.
Shape the rice: Using damp hands to prevent sticking, shape the cooled rice into small, tight rectangles or discs.
Heat the oil: Warm the vegetable oil in a non-stick skillet over medium heat, preparing to fry the rice cakes.
Fry the rice cakes: Place the shaped rice into the skillet without overcrowding and fry until golden brown and crispy on one side, about 3-4 minutes. Carefully flip and fry the other side until equally crispy.
Drain excess oil: Remove the crispy rice from the pan and place on a paper towel-lined plate to drain any excess oil.
Serve: Serve the crispy rice warm with soy sauce or your preferred dipping sauce for a delicious appetizer or snack.

Notes

Using sushi rice is essential for the right sticky texture that holds the rice cakes together.
Make sure the rice is fully cooled before shaping to avoid it falling apart during frying.
Adjust frying time slightly depending on your stove and pan to achieve perfect crispiness without burning.
You can experiment with different dipping sauces like spicy mayo, eel sauce, or ponzu for varied flavor profiles.
For a healthier option, you can reduce the amount of oil or bake the rice cakes at 400°F (200°C) for about 15-20 minutes, flipping halfway through.