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Crispy Rice Squares Recipe

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4.1 from 2 reviews

These Crispy Rice Squares are a delightful snack or side dish featuring perfectly cooked sushi rice that is seasoned with rice vinegar and sugar, chilled to set, then pan-fried until golden and crunchy. With a crispy exterior and tender interior, they can be enjoyed plain or topped with sesame seeds, furikake, or your favorite garnishes like avocado or spicy mayo.

Ingredients

Rice and Seasoning

  • 1 cup sushi rice (uncooked, about 7 oz or 200 grams)
  • 1 ¼ cups water (about 300 ml)
  • 1 teaspoon salt (about 5 grams, divided)
  • 1.5 tablespoons rice vinegar (about 22 ml)
  • 2 teaspoons white sugar (about 10 grams or 0.5 oz)

For Frying

  • ½ cup olive oil (for frying)

Optional Toppings

  • Sesame seeds
  • Furikake
  • Avocado (for serving)
  • Spicy mayo (for serving)

Instructions

  1. Rinse rice: Rinse the sushi rice thoroughly under cold running water until the water runs clear to remove excess starch.
  2. Cook rice: Combine the rinsed rice, water, and ½ teaspoon salt in a pot. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cover and cook for 15-18 minutes until all the water is absorbed and the rice is tender.
  3. Let rice rest: Remove the pot from heat and keep it covered to let the rice steam and rest for 10 minutes.
  4. Season the rice: In a small bowl, mix rice vinegar and sugar until dissolved. Fluff the cooked rice gently with a wooden spoon or rice paddle, then drizzle the vinegar mixture evenly over the rice. Stir gently to combine the seasoning throughout.
  5. Shape the rice: Line an 8×8 inch (20×20 cm) square baking dish or tray with parchment paper. Spread the seasoned rice into the tray and press it down firmly to compact the rice into an even layer. Cover and place in the refrigerator to chill for at least 1 hour until the rice becomes firm.
  6. Cut the squares: Once chilled and firm, lift the rice block out using the parchment paper. Cut into 1 ½ to 2 inch (4-5 cm) squares or rectangles. Wash the knife between cuts to avoid sticking. Optionally, sprinkle sesame seeds or furikake on both sides of the squares.
  7. Heat oil: Add about ½ cup olive oil to a large skillet and heat over medium-high heat until shimmering and hot. Test the temperature by dropping a small piece of rice in; it should sizzle immediately.
  8. Fry rice squares: Fry the rice squares in batches to avoid overcrowding the pan. Cook each side for 3-4 minutes until golden brown and crispy. Sprinkle with a little salt while frying if desired.
  9. Drain excess oil: Transfer fried rice squares to paper towels to absorb any excess oil.
  10. Serve: Enjoy the crispy rice squares as they are or add toppings like avocado slices, spicy mayo, or your favorite garnishes for extra flavor and texture.

Notes

  • Use sushi rice for the best texture; other short-grain rice may work but results may vary.
  • Pressing and chilling the rice helps it hold its shape during frying.
  • Do not overcrowd the pan to maintain crispiness and even cooking.
  • For an extra layer of flavor, try sprinkling toasted sesame seeds or furikake seasoning on the rice squares before frying.
  • Leftover cooked rice can be used to make this recipe next time, but fresh rice yields the best texture after frying.

Find it online: https://marthatasty.com/crispy-rice-squares-recipe/