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Crispy Rice Recipe

Crispy Rice Recipe
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★★★★★

4.9 from 13 reviews

Crispy Rice is a delightful dish featuring perfectly seasoned sushi rice that is chilled, cut into bite-sized rectangles, and pan-fried to achieve a golden brown, crunchy exterior. This recipe combines the subtle flavors of rice vinegar, sesame oil, and sugar to enhance the natural taste of sushi rice, making it an excellent snack, side dish, or base for toppings.

Ingredients

Scale

Rice

  • 1 1/2 cups dry sushi rice (rinsed until water is clear)
  • 2 cups water

Seasoning

  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil

    • For Frying

    • 1/2 to 3/4 cup vegetable oil (for pan-frying)

Instructions

  1. Prepare the rice: Rinse the sushi rice thoroughly 4-5 times until the water runs clear to remove excess starch. Cook the rice with 2 cups of water either in a rice cooker or on the stove until fully cooked and fluffy.
  2. Season the rice: In a small bowl, combine salt, rice vinegar, sugar, and toasted sesame oil, stirring until the sugar dissolves completely. Transfer the cooked rice to a large bowl and gently fold in the seasoning mixture until the rice is evenly coated.
  3. Shape and refrigerate the rice: Line a small square baking tray with plastic wrap and evenly spread the seasoned rice into it, pressing down firmly to form a uniform 1/2-inch thick square block. Wrap it tightly and refrigerate for at least 3 hours or overnight to let the rice firm up and dry out slightly, making it easier to cut.
  4. Cut and dry the rice: Remove the chilled rice block from the tray, cut it into bite-sized rectangles, and gently pat each piece to remove any excess moisture from condensation.
  5. Pan-fry the rice: Heat 1/2 to 3/4 cup vegetable oil in a medium skillet over medium-high heat until hot (about 30 seconds). Place the rice pieces carefully into the pan, spacing them about 2 inches apart to avoid sticking. Fry for 1-2 minutes on each side or until each side turns golden brown and crispy. Remove the rice from the pan and place on a wire rack set over a lined baking sheet to drain excess oil.

Notes

  • Rinsing the rice thoroughly removes excess starch and prevents it from becoming sticky when cooked.
  • Be careful when frying as the oil may splatter; use a splatter guard if necessary.
  • Pressing and chilling the rice is crucial to achieve the crispy texture and to make cutting easier.
  • You can use any neutral vegetable oil suitable for frying like canola, sunflower, or grapeseed oil.
  • Use a non-stick skillet to prevent the rice from sticking and breaking apart.
  • The crispy rice can be served as is or used as a base for sushi toppings or other garnishes.

Nutrition

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

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