How to Make Crispy Rice Squares
Ingredients
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- 1 tablespoon granulated sugar
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1/2 cups dry sushi rice (rinsed until water is clear)
- 1 teaspoon salt
- 2 cups water
Directions
- First, rinse the sushi rice thoroughly, repeating the washing cycles about four to five times until the water is clear. Then, cook the rice with the 2 cups of water either in a rice cooker or over the stovetop, following the manufacturer’s instructions for cooking it perfectly fluffy and sticky.
- In a small mixing bowl, combine the granulated sugar, rice vinegar, salt, and toasted sesame oil. Stir this mixture well until the sugar is completely dissolved. Once the rice is cooked, transfer it into a large mixing bowl and season with the vinegar mixture, stirring gently until everything is evenly combined.
- Line a square baking pan with plastic wrap, and spread the seasoned rice evenly across the bottom, pressing it gently into a compact layer about half an inch thick. Wrap it tightly and refrigerate for at least 3 hours, or let it sit overnight, allowing the rice to firm up for easy slicing.
- Once set, remove the rice block from the pan, carefully discarding the plastic wrap, and cut the rice into small rectangles or squares, suitable for easy handling and frying. Dab any excess moisture with a paper towel to ensure they’ll fry up nice and crispy.
- In a medium-sized skillet, heat about half to three-quarters cup of vegetable oil over medium-high heat until it’s sufficiently hot. Gently place a few rice pieces into the hot oil, being mindful of any splattering. Fry the rice pieces for one to two minutes on each side, achieving a beautiful golden brown crispness. Use a slotted spoon to transfer them onto a wire rack set over a lined tray, allowing any excess oil to drain.
- Storing Suggestions
Keep leftovers in an airtight container in the fridge for up to 3 days. If you prefer them warm, reheat them gently in a toaster oven or in a skillet over low heat to regain their crispiness.
Cooking Tips
For an added twist, use flavored oils like garlic-infused or chili oil. Adjust seasoning to taste by adding a dash of soy sauce or pepper. Remember, cooked rice sticks better if allowed to cool to a manageable warmth before mixing with the seasoning.
Serving Suggestions
Serve these crispy rice squares as a delightful appetizer or snack, paired with a tangy dipping sauce like soy sauce mixed with a splash of lime juice. A side of fresh seaweed salad can complement the savory taste beautifully.
Ingredient Substitutions
If sushi rice is unavailable, use any short-grain rice, which has the necessary stickiness. For a different flavor profile, substitute rice vinegar with apple cider vinegar or mild white vinegar if you prefer.
Seasonal Variations
During summer, garnish with mango slices or avocado for a fresh twist. In winter, add a dash of warming spices like cinnamon or nutmeg to your oil blend for a comforting aroma and flavor.
Allergen Information
This recipe is naturally gluten-free if you ensure that all ingredients, especially sesame oil and rice vinegar, are certified gluten-free. For those wary of sesame oil due to allergies, plain vegetable oil can be swapped without affecting flavor significantly.
FAQ
Can I use brown rice instead of sushi rice?
Substituting brown rice is not recommended as it lacks the stickiness needed to hold the squares together. It’s crucial to use sticky, short-grain rice for the best texture and structural integrity.
How can I keep the rice from sticking to the plastic wrap?
To avoid sticking, lightly dampen the plastic wrap before pressing down the rice. This small trick, combined with the cool temperature, should aid in gentle removal post-chilling.
How do I achieve a golden brown without burning?
Maintain oil at medium-high heat and avoid overcrowding the pan. Fry in small batches, allowing the oil to recover its temperature, ensuring each piece reaches golden perfection without burning.
Is it possible to make these ahead of time?
Prepare and chill the rice block a day ahead to save time on the day of serving. Simply slice and fry the pieces when you’re ready to enjoy them fresh and crispy.
What’s the best way to safely dispose of used frying oil?
Let the oil cool completely after use, then strain and store it in an appropriate container for re-use or proper disposal at recycling points. Never pour it down a sink to avoid clogging.
Can these be baked instead of fried?
Yes, for a healthier option, try baking them. Simply preheat your oven to 375°F (190°C), lightly spray the rice pieces with oil, and bake until crispy, flipping halfway through.
Crispy Rice Squares
Ingredients
- 1 tablespoon granulated sugar
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1/2 cups dry sushi rice rinsed until water is clear
- 1 teaspoon salt
- 2 cups water
Instructions
- Wash the rice several times, about 4 to 5 cycles, until the water runs clear. Cook the rice with water using a rice cooker or on the stovetop.
- In a small bowl, mix salt, rice vinegar, sugar, and sesame oil. Stir until the sugar dissolves.
- Once the rice is cooked, combine it with the seasoning mixture in a large bowl and mix gently.
- Transfer the seasoned rice into a square baking tray lined with plastic wrap. Press and shape into a block about 1/2 inch thick. Cover and chill for at least 3 hours or overnight.
- Slice the chilled rice into bite-sized rectangles and pat off any excess moisture.
- Heat 1/2 to 3/4 cup of vegetable oil in a skillet over medium-high heat. Fry the rice pieces for 1-2 minutes per side until golden brown and crispy. Drain on a wire rack set over a lined baking sheet.
