Crispy Rice Squares

In the quest for unique and satisfying dishes that cater to both our taste buds and our need for a visually appealing presentation, I stumbled upon a recipe that combines simplicity with a touch of elegance. The dish? Crispy Rice Squares. This easy-to-make recipe transforms the humble rice into a crunchy, savory delight, perfect for snacking or as a side dish. Below, I share with you this exquisite recipe that’s bound to become a favorite in your culinary repertoire.

Ingredients:

To start, gather the following ingredients:

  • 1 ½ cups of dry sushi rice, meticulously rinsed until the water runs clear
  • 2 cups of water
  • 1 teaspoon of salt
  • 3 tablespoons of rice vinegar
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of toasted sesame oil

Directions:

The magic of this recipe lies in its simplicity and the delightful texture of the final product. Here’s how to make these crispy rice squares:

  1. Rinse and Cook the Rice: Begin by rinsing the sushi rice 4-5 times until the water is clear. This step is crucial for removing excess starch, which can make the rice too sticky. Once rinsed, cook the rice with 2 cups of water, either in a rice cooker or on the stove, until it’s perfectly fluffy.
  2. Season the Rice: In a small bowl, mix the salt, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. This mixture will season the rice beautifully, adding a subtle complexity to its flavor. Toss the cooked rice in this mixture until evenly combined.
  3. Shape and Refrigerate: Transfer the seasoned rice into a small square baking tray lined with plastic wrap. Press and shape the rice into a 1/2-inch thick square block. Cover and refrigerate for at least 3 hours, or even better, overnight. This step ensures the rice sets well, making it easier to fry later.
  4. Cut and Dry the Rice: Once chilled, cut the rice into bite-sized rectangles. Pat the surfaces dry to remove any excess water condensation. This helps in achieving that perfect golden crust when fried.
  5. Pan-Fry to Perfection: Heat about 1/2 to 3/4 cup of vegetable oil in a medium skillet over medium-high heat. Once hot, gently place the rice pieces into the pan, spaced about 2 inches apart. Fry for 1-2 minutes on each side, or until they turn a lovely golden brown. Transfer the crispy squares onto a wire rack over a lined baking sheet to drain any excess oil.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 3 hours 20 minutes | Servings: 6

With a total of 196 kcal per serving, these Crispy Rice Squares are not just a treat for the palate but also light on the calories. They make for a perfect snack or a unique side dish that’s sure to impress your guests. The crispy texture paired with the delicate flavors of vinegar and sesame oil creates a delightful contrast to the usual rice dishes. Give this recipe a try, and elevate your cooking game with these simple yet sophisticated Crispy Rice Squares.

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Crispy Rice Squares


  • Author: Dulcia
  • Total Time: 20 minutes
  • Yield: 6 1x

Description

Indulge in the delightful crunch of Crispy Rice Squares, a fusion of traditional sushi rice and modern culinary techniques. These savory rice cakes are seasoned with a blend of rice vinegar, sesame oil, and sugar, then fried to golden perfection. Perfect as an appetizer or a snack, they offer a unique and satisfying texture that pairs wonderfully with your favorite sushi toppings.


Ingredients

Scale

1 ½ cups dry sushi rice, rinsed until water is clear
2 cups water
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil


Instructions

Prepare the rice by rinsing it 4-5 times until the water turns clear. Cook the rice with water in a rice cooker or on the stove.
Season the rice by mixing salt, rice vinegar, sugar, and sesame oil in a small bowl until the sugar has dissolved. Toss this mixture with the cooked rice in a large bowl until combined.
Shape and refrigerate the rice by placing it into a small square baking tray lined with plastic wrap. Press and shape the rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight.
Once the rice is chilled, cut it into bite-sized rectangles. Pat to dry off any excess water condensation.
Pan-fry the rice by heating about 1/2-3/4 cup of vegetable oil in a medium skillet on medium-high heat until hot. Gently place the rice into the pan, leaving about 2 inches in between each piece. Cook on medium-high heat for about 1-2 minutes or until golden brown, then flip and cook for an additional 1-2 minutes. Remove from the pan and place on a wire rack over a lined baking sheet to drain any excess oil.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
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