Description
These Crispy Golden Rice Squares feature perfectly cooked sushi rice seasoned with a delicate vinegar mixture, chilled to set, then pan-fried to a golden, crispy finish. Perfect as a savory snack or appetizer, they offer a delightful contrast of tender rice interiors and crisp exteriors.
Ingredients
Scale
Rice and Seasoning
- 2 cups short‑grain (sushi) rice
- 2½ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Cooking
- 2 tbsp neutral oil (such as avocado or vegetable oil)
Instructions
- Rinse the Rice: Rinse the rice under cold water, stirring and draining repeatedly until the water runs clear to remove excess starch and ensure fluffy cooked rice.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and 2½ cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the water is completely absorbed by the rice.
- Rest the Rice: Remove the saucepan from heat and keep it covered. Let the rice sit undisturbed for 10 minutes to steam and finish cooking evenly.
- Prepare Vinegar Mixture: In a small bowl, stir together rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.
- Season the Rice: Gently fold the vinegar mixture into the cooked rice, ensuring even distribution while maintaining the rice’s texture.
- Chill the Rice: Transfer the seasoned rice into a shallow pan and press it into an even 1-inch-thick layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
- Cut the Rice Squares: Remove the chilled rice block from the fridge. Lift it gently from the pan and cut into squares or rectangles of your desired size.
- Heat the Oil: Warm 2 tablespoons of neutral oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking.
- Fry the Rice Squares: Carefully add the rice squares to the skillet in a single layer, avoiding overcrowding. Fry for 3–4 minutes on each side until each side is golden brown and crispy.
- Drain and Serve: Remove the crispy rice squares from the skillet and place them on paper towels to absorb excess oil. Serve warm with your favorite toppings or dipping sauces.
Notes
- Use short-grain sushi rice for the best texture and adhesion.
- Do not skip the chilling step; it helps the rice firm up for easy frying.
- Be cautious not to overcrowd the pan to allow even frying and crispiness.
- Serve with soy sauce, spicy mayo, or pickled vegetables for added flavor.
- Leftover squares can be reheated in a hot pan to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
