Crispy Rice Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thehungrymason.com/crispy-rice-recipe/
