Crispy Rice Bites
These crispy rice bites are delicious pan-fried sushi rice cakes topped with your choice of delicious toppings, providing a crunchy and flavorful snack perfect for parties or casual weeknight dinners.
Ingredients
For the Rice Cakes
- 2 cups short-grain sushi rice The high starch helps the cakes stick together. Do not substitute long-grain rice.
- 2.5 cups water For slightly sticky, tender rice.
- 1 tablespoon rice vinegar Provides the sushi flavor.
- 1 tablespoon sugar Balances the vinegar.
- 1 teaspoon salt Seasons the rice.
- 2-3 tablespoons oil for frying Neutral oil with a high smoke point (canola, vegetable, or light olive oil).
For the Toppings
- various your favorite sushi toppings Examples: sliced avocado, diced tuna or salmon, spicy mayo (mayo + sriracha), pickled ginger, scallions, sesame seeds, or a smear of unagi sauce.
Instructions
Preparation
- Rinse the sushi rice under cold water until the rinse water runs clear to remove excess surface starch.
- Combine the rinsed rice and 2 1/2 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and rice is tender.
- Stir together rice vinegar, sugar, and salt in a small bowl until dissolved.
- When the rice is done, remove from heat and immediately fold in the vinegar mixture using a wooden spoon or rice paddle with a gentle cutting motion.
- Spread the hot, seasoned rice on a baking sheet or wide plate and let it cool slightly to room temperature (about 10-15 minutes).
Cooking
- Wet your hands and press small portions (about 2 tablespoons) of rice into compact patties or cakes, aiming for 1/2-3/4-inch thickness.
- Heat a frying pan over medium heat, adding enough oil to coat the bottom (about 2-3 tablespoons). When shimmering, add rice cakes without crowding the pan.
- Fry until the undersides are golden brown and crisp, about 3-5 minutes; flip and crisp the other side. Adjust heat as needed.
- Drain briefly on a paper towel, then top immediately with your chosen sushi-style toppings and sauces. Serve warm.
Notes
These bites are best served right off the pan. Store leftover uncooked-shaped rice cakes or cooked cooled cakes in an airtight container in the fridge for up to 2 days. You can freeze uncooked rice cakes for up to 1 month and fry from frozen, adding a minute or two per side.