Do you have leftover sushi rice sitting in your fridge? Don’t let it go to waste! Transform it into crispy rice bites that are crunchy on the outside, soft on the inside, and perfect as a base for your favorite sushi toppings.
This easy recipe will show you how to create restaurant-style crispy rice at home in just a few simple steps.
Whether you’re hosting a dinner party or just craving a fun and satisfying snack, these crispy rice bites are sure to impress. Let’s dive in!
Why You’ll Love This Recipe
Crispy rice is the perfect combination of texture and flavor. The seasoned short-grain sushi rice provides a savory foundation, while pan-frying gives it that irresistible crunch. Plus, it’s incredibly versatile—you can top the crispy rice with spicy tuna, avocado, salmon, or any of your favorite ingredients for a delicious appetizer or snack.
Ingredients You’ll Need
Here’s what you’ll need to make crispy rice:
- 1 ½ cups dry sushi rice (rinsed until water runs clear)
- 2 cups water
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
These ingredients come together to create perfectly seasoned rice with just the right balance of savory and tangy flavors.
Step-by-Step Instructions
1. Prepare the Rice
Start by thoroughly rinsing the sushi rice 4-5 times until the water runs clear. This step is crucial to remove excess starch, which can make the rice overly sticky or mushy. Once rinsed, cook the rice with 2 cups of water in a rice cooker or on the stovetop.
2. Season the Rice
While the rice is cooking, mix the salt, rice vinegar, sugar, and sesame oil in a small bowl until the sugar dissolves. Once the rice is fully cooked, transfer it to a large bowl and gently toss it with the vinegar mixture until evenly coated.
3. Shape and Chill the Rice
Line a small square baking tray with plastic wrap and press the seasoned rice into an even layer about ½ inch thick. Wrap the tray and refrigerate for at least 3 hours or overnight. Chilling the rice is key—it helps dry it out slightly, making it easier to cut and fry without falling apart.
4. Cut the Rice
After chilling, remove the rice from the tray and cut it into bite-sized rectangles. Pat the pieces dry to remove any condensation.
5. Pan-Fry the Rice
Heat about ½ to ¾ cup of vegetable oil in a medium skillet over medium-high heat for about 30 seconds. Test the oil’s readiness by dropping in one grain of rice—if it sizzles rapidly, you’re good to go!
Carefully place the rice pieces into the skillet, leaving about 2 inches of space between each piece. Fry for 1-2 minutes on each side until golden brown. Be cautious as the oil may splatter! Once cooked, transfer the crispy rice to a wire rack placed over a lined baking sheet to drain excess oil.
Tips for Perfect Crispy Rice
- Wash Your Rice Thoroughly: Rinsing removes starch, dirt, and debris, ensuring your rice has the right texture.
- Pack It Tight: When shaping the rice in your baking tray, gently press it together without mashing the grains. Avoid leaving large air bubbles that could cause the rice to fall apart during frying.
- Chill for Best Results: Refrigerating for at least 3 hours (or overnight) makes slicing easier and helps prevent splattering while frying.
- Monitor Oil Temperature: If your rice browns too quickly, lower the heat to avoid burning.
- Cool on a Wire Rack: Letting your crispy rice cool on a wire rack keeps it crunchy and prevents sogginess.
Serving Suggestions
Crispy rice bites are incredibly versatile and can be topped with a variety of ingredients. Here are some ideas to get you started:
- Spicy Tuna: Mix diced tuna with spicy mayo for a classic sushi topping.
- Avocado: Add sliced or mashed avocado for a creamy contrast.
- Salmon or Shrimp: Use thinly sliced salmon or cooked shrimp for a seafood twist.
- Vegetarian Options: Top with thinly sliced cucumbers, pickled radishes, or sesame seeds for a plant-based snack.
Storage Instructions
While crispy rice is best enjoyed fresh for maximum crunchiness, you can store leftovers in an airtight container in the refrigerator for 3-5 days. To reheat, simply pop them in a hot skillet for a few minutes to restore their crisp texture.
Nutrition Information (Per Serving)
- Calories: 196 kcal
- Carbohydrates: 42g
- Protein: 3g
- Fat: 1g
- Sodium: 401mg
- Fiber: 1g
- Sugar: 2g
Final Thoughts
Crispy rice is an easy and fun way to elevate leftover sushi rice into something truly special. With its golden-brown crust and endless topping possibilities, this dish is sure to become a favorite in your kitchen. Whether you’re making it for yourself or serving it at your next gathering, these crispy rice bites are guaranteed to impress.
So what are you waiting for? Grab your sushi rice and get frying!
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How to Make Crispy Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.
Ingredients
- 1 ½ cups dry sushi rice, rinsed until water is clear
- 2 cups water
- 1 teaspoon salt
- 3 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
Instructions
Prepare the rice. Thoroughly rinse the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful—the oil may splatter. Cook on medium-high heat for about 1-2 minutes or until golden brown and then flip and cook for an additional 1-2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.
Notes
Wash your rice! Washing your rice is always a vital step before cooking rice. Washing the rice removes the excess starch, dirt, dust, and debris from the rice grain. If you don’t wash your rice, the excess starch will gelatinize and make the grains become extra sticky and mushy.
Pack the rice. When molding the rice on your baking pan, make sure you gently pack in the rice as closely together without actually mashing the rice grains. You also don’t want the rice to be too loose where you have large air bubbles that will make the rice fall apart when
you fry it.
Chill the rice. You will need to chill the rice block in the refrigerator for a minimum of 3 hours or preferably overnight. The longer you chill the rice the easier it is to slice into cubes, and it will become slightly drier which will cause less splatter when you fry the crispy rice.
Make sure the oil is hot before adding the rice. Test the readiness of the oil by dropping one grain of rice and if it rapidly sizzles, the oil is ready.
Keep an eye on the crispy fried rice. The oil temperature will fluctuate throughout the cooking process. If the rice browns too quickly, lower the heat so the rice does not burn.
Cool the rice on a wire rack for maximum crispiness. After the crispy rice is golden brown on both sides, place the crispy rice pieces over a wire rack to prevent them from getting soggy.
Storage Instructions: It is best to eat these crispy rice squares fresh. However, you can store any leftover crunchy rice pieces in an airtight container in the refrigerator for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 196 kcal
- Sugar: 2 g
- Sodium: 401 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
