Description
Crispy, golden rice squares made from seasoned sushi rice and topped with your favorite sushi fixings—perfect for appetizers or a light meal.
Ingredients
2 cups cooked sushi rice (short-grain rice)
1 tablespoon rice vinegar
1 teaspoon granulated sugar
½ teaspoon salt
1 teaspoon toasted sesame oil
Neutral oil for frying (vegetable or canola oil)
Optional Toppings (not included in base recipe):
Spicy tuna, salmon, avocado, cucumber, furikake, Kewpie mayo, sriracha, soy sauce, lime juice
Instructions
Prepare the Rice: Rinse the sushi rice until water runs clear, then cook according to package directions.
Season the Rice: Mix vinegar, sugar, and salt until dissolved. Stir into warm rice with sesame oil. Gently fold without smashing the grains.
Shape and Chill: Line a small pan with plastic wrap. Press the rice into an even ½-inch layer. Cover and chill for at least 3 hours or overnight.
Cut into Squares: Remove rice from the pan and cut into 16 small squares or rectangles.
Fry: Heat ½ inch of neutral oil in a skillet over medium-high heat. Fry rice squares 1–2 minutes per side until golden and crispy. Drain on a wire rack.
Serve: Top with desired ingredients like spicy tuna or avocado, or enjoy them plain with a sprinkle of furikake.
Notes
Make sure rice is cold and firm before frying to prevent it from falling apart.
Can be baked at 400°F (200°C) for ~20 minutes as a lighter alternative.
Customize toppings to taste—try spicy mayo, eel sauce, or sashimi-grade fish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Japanese-Inspired
