Description
This crispy rice recipe delivers irresistible flavors with simple prep. Made with short-grain sushi rice, it’s perfect for a quick appetizer or snack everyone will enjoy.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 2 teaspoons rice vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- 1 cup vegetable oil
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear to reduce starch.
- Combine the rinsed rice with 2¼ cups of water in a medium saucepan.
- Bring to a boil, cover, and reduce heat to low, cooking until tender and water is absorbed (about 20 minutes).
- Whisk rice vinegar, sugar, and salt in a small bowl; fluff cooked rice with this mixture and let it cool.
- Spread the rice evenly on a lined quarter sheet pan, pressing down to pack it tightly; refrigerate for at least one hour or overnight.
- Cut the rice into 12 even squares or use a 2" cookie cutter to create circles.
- Heat vegetable oil in a skillet to 375°F (190ºC) and fry rice pieces until golden brown and crispy, about 2-3 minutes per side.
- Drain on a paper towel-lined plate or cooling rack, and serve with desired toppings.
Notes
Use a sushi rice variety for best texture and flavor.
Adjust frying time for smaller pieces to ensure even crispiness.
Try adding toppings like spicy mayo or avocado for extra flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg