Crispy Fried Sushi Rice Bites Recipe

Introduction

Crispy rice is a delightful dish featuring perfectly cooked rice formed into golden, crunchy squares. It’s a versatile base that pairs wonderfully with fresh toppings or enjoyed on its own as a tasty snack.

Ingredients

• 2 cups sushi rice (or any short-grain rice)
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp neutral oil (avocado, vegetable, or sesame oil)

Instructions

1. Step 1: Rinse the rice under cold water until it runs clear to remove excess starch. In a pot, combine the rinsed rice with water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
2. Step 2: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice to add flavor and help the rice stick together for frying.
3. Step 3: Transfer the rice to a shallow pan or baking dish. Press it firmly into an even layer about 1 inch thick. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up the rice.
4. Step 4: Remove the chilled rice from the pan and cut it into squares or rectangles for even frying and crispiness.
5. Step 5: Heat oil in a pan over medium heat. Carefully place the rice pieces in the pan without overlapping. Cook each side for 3-4 minutes until golden brown and crispy. Remove and drain on a paper towel.
6. Step 6: Serve the crispy rice as is or top with your favorite ingredients like spicy tuna, avocado slices, or a drizzle of soy sauce.

Tips & Variations

• Use short-grain rice for the best sticky texture, but sushi rice works exceptionally well.
• Try adding a splash of soy sauce or toasted sesame oil to the rice vinegar mixture for extra flavor.
• For a crunchy coating, sprinkle the cut rice pieces with sesame seeds before frying.
• Serve with toppings like spicy mayo, chopped scallions, or pickled ginger for a sushi-inspired twist.

Storage

Store leftover crispy rice in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying again over medium heat to regain crispiness, or warm briefly in a toaster oven. Avoid microwaving as it can make the rice soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long-grain rice instead of short-grain rice?

While you can use long-grain rice, short-grain or sushi rice works best because it’s stickier, helping the rice hold together during frying.

How do I make the rice crispier?

Make sure to press the rice firmly when chilling and use enough oil when frying. Cooking on medium heat allows the rice to brown evenly without burning.

Crispy Fried Sushi Rice Bites Recipe

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★★★★★

4.5 from 114 reviews

This Crispy Rice recipe features perfectly cooked and seasoned short-grain rice that is chilled, cut into bite-sized squares, and pan-fried to golden, crunchy perfection. Ideal as a tasty snack or a base for toppings like spicy tuna or avocado, this recipe highlights a simple yet delicious way to enjoy rice with a satisfyingly crispy texture.

• Author: Elias
• Prep Time: 15 minutes (plus 4 hours chilling time)
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: Approximately 8 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Rice and Seasoning

• 2 cups sushi rice (or any short-grain rice)
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For Frying

• 2 tbsp neutral oil (avocado, vegetable, or sesame oil)

Instructions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 2 1/2 cups water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let the rice sit, covered, for another 10 minutes to finish steaming.
2. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to add flavor and help the rice stick together for frying.
3. Chill the Rice: Transfer the seasoned rice to a shallow pan or baking dish, pressing it down firmly to create an even 1-inch thick layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up the rice for cutting and frying.
4. Cut the Rice: Remove the chilled rice from the pan and cut it into squares or rectangles. This shape allows for even frying and crispy bites.
5. Pan-Fry Until Golden: Heat 2 tablespoons of neutral oil in a pan over medium heat. Place rice pieces carefully into the pan without overlapping. Cook for 3-4 minutes per side, or until each side is golden brown and crispy. Remove fried rice pieces and drain on paper towels.
6. Serve and Enjoy: Enjoy the crispy rice plain or top it with ingredients such as spicy tuna, avocado slices, or a drizzle of soy sauce for extra flavor.

Notes

• Rinsing the rice thoroughly removes surface starch and prevents overly sticky rice.
• Chilling the rice is essential for firming it up so it holds shape during frying.
• Use neutral oil with a high smoke point like avocado or vegetable oil for best frying results.
• Be sure not to overcrowd the pan when frying to maintain crispy texture.
• Leftover crispy rice can be stored refrigerated and reheated gently in a pan.

Keywords: Crispy rice, Pan-fried rice, Sushi rice recipe, Japanese snack, Rice bites, Fried rice squares