Crispy Sushi Rice Squares
Crispy, golden sushi rice squares made from my seasoned sushi rice, pressed, chilled, and pan-fried until crunchy on the outside and soft on the inside. They are the perfect base for your favorite sushi toppings!
Servings: 12 Squares
Calories: 156kcal
Ingredients
Sushi Rice
- 2 cups Water
- 1 ½ cups Sushi Rice (or Calrose rice)
- ¼ cup Rice Vinegar
- ¼ cup Maple Syrup
- 1 Tablespoon Neutral Tasting Oil
Crispy Rice Squares
- High Smoke Point Frying Oil like canola, vegetable, avocado, or grapeseed oil
Instructions
Make the Sushi Rice
- To make the sushi rice for these crispy rice squares, cook the sushi rice in water and toss it with the rice vinegar, maple syrup, and one tablespoon of oil rice seasoning until it's glossy and evenly seasoned. Let the rice sit until it cools to room temperature. 👉 See detailed instructions on my full sushi rice recipe here
Make the Crispy Rice Squares
- Line a quarter-size sheet pan (or 9x13 baking dish) with parchment paper. Transfer the cooled, seasoned sushi rice to the pan and press firmly into an even layer using a spatula or the back of a spoon. Cover the top of the rice with a piece of plastic wrap and, using a second quarter sheet pan, press firmly to tightly pack the rice. Leave covered and refrigerate for a minimum of 2 hours.
- Once chilled, carefully lift the rice out of the pan using the parchment paper and cut into 12 equal-sized squares.
- Heat a thin layer of oil in a non-stick frying pan over medium-high heat until shimmering. Add the rice squares in a single layer, leaving space between each piece, and fry for 3-4 minutes per side until they are a deep golden brown and crisp. Transfer to a wire rack or a plate lined with paper towel to drain any excess oil and cool slightly.
- Add desired toppings and serve warm or cold.
Notes
- Topping Ideas: The classic spicy tuna topping or try other favorites like California roll filling, dynamite roll toppings, salmon, or avocado. And for sauces, use my spicy mayo and eel sauce combo for a classic drizzle.
- Use short-grain sushi rice (or Calrose rice). Long-grain rice doesn't have enough starch to hold the squares together.
- Press the rice firmly and evenly into the pan. Loosely packed rice will fall apart when fried.
- Refrigerate, do not freeze. Chill for at least 2 hours, or overnight, before frying. Freezing will change the rice's texture and can make it crumbly.
- Fry in batches. Overcrowding the pan drops the oil temperature and can cause soggy rice squares.
- Keep leftovers in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer, or serve cold.
Nutrition
Serving: 1square | Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Calcium: 11mg | Iron: 0.4mg
