Description
This Crispy Rice recipe transforms plain sushi rice into a golden, crunchy delight that’s perfect as a snack or side dish. Using simple ingredients and a stovetop frying method, the rice is first cooked to tender perfection, seasoned with a vinegar mixture, shaped into compact forms, and then pan-fried to achieve a crispy texture on the outside while remaining soft inside. Serve it with soy sauce or your favorite dipping sauce for an irresistible treat.
Ingredients
Scale
Rice and Seasoning
- 2 cups sushi rice
- 2 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For Frying and Serving
- 2 tablespoons vegetable oil (for frying)
- Soy sauce or dipping sauce of choice (optional)
Instructions
- Rinse the rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch, ensuring the rice cooks to the right texture.
- Cook the rice: In a medium saucepan, combine the rinsed rice and 2 1/4 cups of water. Bring to a boil over medium-high heat.
- Simmer the rice: Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 18-20 minutes, or until the water is absorbed and the rice is tender.
- Steam the rice: Remove the pan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam and finish cooking evenly.
- Prepare the seasoning: In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
- Season the rice: Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spoon or rice paddle. Ensure the rice is well-coated and let it cool to room temperature.
- Shape the rice: Once cooled, shape the rice into small, tight rectangles or discs using damp hands to prevent sticking.
- Heat oil: Heat the vegetable oil in a non-stick skillet over medium heat.
- Fry the rice: Place the rice shapes into the skillet, ensuring not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy on one side, then carefully flip and fry the other side until crispy.
- Drain excess oil: Remove the crispy rice from the pan and place on a paper towel-lined plate to drain any excess oil.
- Serve: Serve the crispy rice warm with soy sauce or your favorite dipping sauce.
Notes
- Use sushi rice for best texture and stickiness.
- Be gentle when folding in the vinegar mixture to avoid mashing the rice.
- Shaping the rice tightly helps it hold together during frying.
- Do not overcrowd the skillet to ensure even frying and crispiness.
- Leftover crispy rice can be reheated in a pan to restore crunchiness.
