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Crispy rice

Recipe video above. Crispy rice is just rice that's packed in a pan, cut then pan fried until ultra golden and crispy. They make a great snack just as they are - you will DEVOUR a whole pile - or a base to make irresistible appetisers. Think - modern Asian canapés topped with spicy tuna (Nobu style!), tuna poke, egg or chicken salad sandwich filling, ceviche or salmon mousse!

Prep Time
10 mins
Cook Time
10 mins
Cooling
6 hrs
Servings: 15 pieces 4 x 6.5cm/ 1.5 x 2.5"
Calories: 68 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • 1 cup sushi rice (Note 1)
  • 1 1/2 cups water
  • 1/3 cup canola oil (vegetable, peanut or other neutral oil)
  • 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)
Sushi seasoning:
  • 1 tbsp rice vinegar (Note 3)
  • 1 tsp caster sugar (Note 3)

Instructions

SUMMARY RECIPE
    Cup of Yum
  1. Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.
FULL RECIPE
  1. Sushi seasoning - Mix together until sugar dissolves.
  2. Cook rice (Note 4) - Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
  3. Rest - Remove from heat then rest for 10 minutes with the lid still on.
  4. Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
Press, cool, cut:
  1. Press - Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
  2. Weigh down (recommended, Note 5) - For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
  3. Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
  4. Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).
Cooking:
  1. Pan fry - Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes - they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
  2. Salt - Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
  3. Keep cooking - Add remaining oil and cook remaining rice cakes.
Serving:
  1. Serve as snack (you won't be able to stop!) or a base for canapés.
  2. Topping suggestions - Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.

Notes

  • Sushi rice - Find it labelled as such alongside other rice at the grocery store. It's a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it's the best type of rice to make rice cakes. Other rice types won't stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking. 2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it! 3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice! 4. Rice cooking - Use a pot ~17cm/7" wide. Not much larger else the rice doesn't have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice). 5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don't, then they will crumble on the edges when you cut and fry. Not fatal, but annoying - and not quite as crispy.

Nutrition Information

Calories 68cal (3%) Carbohydrates 3g (1%) Protein 0.2g (0%) Fat 5g (8%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.02g Sodium 118mg (5%) Potassium 1mg (0%) Fiber 0.1g (0%) Sugar 0.3g (1%) Calcium 1mg (0%) Iron 0.02mg (0%)

Nutrition Facts

Serving: 15pieces 4 x 6.5cm/ 1.5 x 2.5"

Amount Per Serving

Calories 68

% Daily Value*

Calories 68cal 3%
Carbohydrates 3g 1%
Protein 0.2g 0%
Fat 5g 8%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Sodium 118mg 5%
Potassium 1mg 0%
Fiber 0.1g 0%
Sugar 0.3g 1%
Calcium 1mg 0%
Iron 0.02mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.