Crispy Rice Recipe

Introduction

Crispy Rice is a delightful dish that combines perfectly cooked sushi rice with a crunchy, golden exterior. It’s a fantastic snack or appetizer that’s easy to prepare and enjoyable for all ages.

Ingredients

• 1 1/2 cups dry sushi rice (rinsed until water is clear)
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• Vegetable oil (for frying)

Instructions

1. Step 1: Rinse the sushi rice thoroughly 4-5 times until the water runs clear. Cook the rice with 2 cups of water using a rice cooker or on the stove.
2. Step 2: In a small bowl, mix the salt, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and toss with the seasoning mixture until well combined.
3. Step 3: Line a small square baking tray with plastic wrap. Press the seasoned rice into the tray, forming a 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to chill and slightly dry the rice.
4. Step 4: Remove the chilled rice block from the tray and cut into bite-sized rectangles. Pat each piece dry to remove any excess condensation.
5. Step 5: Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over medium-high heat until hot (about 30 seconds). Carefully place the rice pieces in the pan, leaving about 2 inches between each. Fry for 1-2 minutes on each side or until golden brown and crispy. Remove and drain on a wire rack set over a baking sheet.

Tips & Variations

• Use a non-stick skillet for easier frying and less sticking.
• For extra flavor, sprinkle a little furikake seasoning on the rice before frying.
• Try serving with soy sauce, spicy mayo, or a sweet chili dip for added taste.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain the crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

For the best texture, sushi rice or another short-grain rice is recommended as they stick together well. Long-grain rice might not hold its shape when frying.

How do I prevent the rice from sticking to the pan?

Make sure your oil is hot enough before adding the rice and don’t overcrowd the pan. Using enough oil and allowing the rice to crisp fully on one side before flipping helps prevent sticking.

Crispy Rice Recipe

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★★★★★

4.6 from 456 reviews

This Crispy Rice recipe delivers perfectly cooked sushi rice that is seasoned with a tangy mixture of rice vinegar, sugar, salt, and toasted sesame oil, then chilled and pan-fried until golden and crispy on the outside. Perfect as a crunchy snack or a base for flavorful toppings.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 30 minutes
• Yield: About 16 bite-sized pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Rice

• 1 1/2 cups dry sushi rice (rinsed until water is clear)
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon toasted sesame oil
• Vegetable oil, about 1/2 to 3/4 cup for frying

Instructions

1. Prepare the rice. Rinse the sushi rice thoroughly 4-5 times, or until the water runs clear to remove excess starch. Cook the rinsed rice with 2 cups of water either in a rice cooker or on the stovetop until tender.
2. Season the rice. In a small bowl, combine the salt, rice vinegar, sugar, and toasted sesame oil. Stir until the sugar is completely dissolved. Once the rice is cooked, transfer it to a large bowl and gently toss it with the vinegar mixture to evenly coat the rice.
3. Shape and refrigerate the rice. Line a small square baking tray with plastic wrap. Press the flavored rice into the tray, forming a compact 1/2-inch thick square block. Wrap tightly and refrigerate for at least 3 hours or overnight to allow the rice to firm up and slightly dry out for easier cutting.
4. Cut and dry the rice. Remove the chilled rice block from the tray and plastic wrap. Cut it into bite-sized rectangular pieces. Pat each piece gently with a paper towel to remove any excess moisture or condensation.
5. Pan-fry the rice. Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over medium-high heat until hot (approximately 30 seconds). Carefully place the rice pieces into the oil, spacing them about 2 inches apart to avoid crowding. Fry for 1-2 minutes until the bottom is golden brown, then flip each piece and cook an additional 1-2 minutes until crisp and golden on both sides. Remove the rice from the skillet and drain on a wire rack set over a lined baking sheet to remove excess oil.

Notes

• Make sure the rice is well chilled and firm before frying to prevent it from falling apart.
• Use a neutral oil with a high smoke point like vegetable oil for frying.
• Do not overcrowd the pan when frying to ensure even crisping.
• The seasoned rice can also be topped with your favorite sushi ingredients or sauces for an added burst of flavor.
• Leftover crispy rice can be stored in an airtight container and reheated in a skillet to retain crispiness.

Keywords: crispy rice, pan-fried rice, sushi rice snack, Japanese appetizer, rice recipe