Crispy rice
Crispy rice is a delicious snack made by frying pressed rice cakes until golden and crispy, perfect for appetizers.
Equipment
- small pot
- Non-stick Pan
- 20cm square pan
- baking/parchment paper
Ingredients
Main Ingredients
- 1 cup sushi rice Find it labelled as such at the grocery store.
- 1.5 cups water
- ⅓ cup canola oil Can use vegetable, peanut or other neutral oil.
- ¾ teaspoon cooking / kosher salt For sprinkling on rice cakes.
Sushi seasoning
- 1 tablespoon rice vinegar
- 1 teaspoon caster sugar
Instructions
Cooking Instructions
- Mix sushi seasoning ingredients together until sugar dissolves.
- Place rice and water in a small pot over medium high heat. Once bubbling, cover and reduce heat to medium low. Cook for 13 minutes or until water is absorbed.
- Remove from heat and let rest for 10 minutes with the lid on.
- Pour sushi seasoning over the rice and fluff with a rubber spatula.
- Scrape hot rice into the lined pan, spread evenly, cover with another paper and press very firmly.
- Weigh down the rice with a flat object and refrigerate overnight (minimum 6 hours).
- Lift rice using paper overhang and cut into 15 rectangles.
- Heat ¼ cup oil in a large non-stick pan over medium high heat. Fry half the rice cakes for 4 minutes until golden and crispy, then flip and cook the other side for another 4 minutes.
- Remove onto a paper towel lined plate and sprinkle with salt while hot.
- Repeat with remaining oil and rice cakes.
Notes
Sushi rice is necessary for the best texture; other rice types may create crumbly cakes. Pressing rice tightly ensures firmer, crispier cakes.
Nutrition
Serving: 1pieceCalories: 68kcalCarbohydrates: 3gProtein: 0.2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 118mgPotassium: 1mgFiber: 0.1gSugar: 0.3gCalcium: 1mgIron: 0.02mg
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