Crispy Rice Squares

Why You’ll Love This Recipe

• Crispy and Crunchy: I enjoy the contrast between the golden, crispy exterior and the soft, seasoned interior.

• Easy to Make: With just a few ingredients and straightforward steps, I can whip up these rice squares without much effort.

• Customizable: I often get creative with toppings, adding spicy tuna, salmon, or even a simple avocado slice.

• Great Use of Leftovers: This recipe is a fantastic way for me to repurpose leftover sushi rice into something exciting and new.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sushi rice (short-grain rice)

• Salt

• Rice vinegar

• Granulated sugar

• Toasted sesame oil

• Neutral oil for frying (such as vegetable or canola oil)

Directions

1. Prepare the Rice: I start by rinsing the sushi rice thoroughly until the water runs clear. Then, I cook it according to the package instructions or in a rice cooker.

2. Season the Rice: In a small bowl, I mix rice vinegar, granulated sugar, and a dash of salt until the sugar dissolves. I drizzle this mixture over the cooked rice, adding a touch of toasted sesame oil, and gently fold to combine without mashing the grains.

3. Shape and Chill: I line a small square baking pan with plastic wrap and press the seasoned rice into it, creating a block about ½ inch thick. I cover and refrigerate it for at least 3 hours, or overnight, to firm up.

4. Cut into Squares: Once chilled, I remove the rice block and cut it into bite-sized squares or rectangles.

5. Fry the Rice Squares: In a skillet, I heat about ½ inch of neutral oil over medium-high heat. I carefully add the rice squares, frying them for 1–2 minutes on each side until golden brown and crispy. I transfer them to a wire rack to drain excess oil.

Servings and Timing

• Yield: Approximately 16 squares

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Chill Time: 3 hours

• Total Time: 3 hours 30 minutes

Variations

• Spicy Tuna Topping: I top the crispy rice with a mixture of chopped sushi-grade tuna, Kewpie mayo, sriracha, soy sauce, sesame oil, and lime juice.

• Salmon Topping: I use sushi-grade salmon mixed with yuzu kosho, yuzu juice, soy sauce, and sesame oil for a zesty twist.

• Vegetarian Option: I add sliced avocado, cucumber, and a sprinkle of furikake for a fresh, meat-free version.

Storage/Reheating

• Storage: I store any leftover crispy rice squares in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, I pan-fry the squares again until warmed through and crispy. Alternatively, I sprinkle them with a few drops of water and microwave until heated.

FAQs

Can I use regular white rice instead of sushi rice?

I recommend using short-grain sushi rice because of its stickiness, which helps the squares hold together during frying.

How do I prevent the rice squares from falling apart?

Ensuring the rice is well-packed and thoroughly chilled before cutting and frying helps maintain their shape.

What oil is best for frying?

I use a neutral oil with a high smoke point, like vegetable or canola oil, to achieve a crispy texture without imparting additional flavors.

Can I bake the rice squares instead of frying?

While frying gives the best crispiness, I can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier alternative.

Are these rice squares gluten-free?

Yes, as long as I use gluten-free soy sauce and ensure all other ingredients are gluten-free, these can be a gluten-free option.

Conclusion

Crispy rice squares are a versatile and delicious way for me to enjoy leftover sushi rice. Whether topped with spicy tuna, salmon, or fresh vegetables, they offer a delightful combination of textures and flavors. I love serving them as appetizers at gatherings or enjoying them as a satisfying snack.