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Crispy Rice Snacks with Sushi Seasoning Recipe

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3.9 from 1 review

Crispy rice cakes are a delightful snack or canapé base made by cooking sushi rice with a sweet vinegar seasoning, pressing it into a pan, chilling overnight, and pan-frying until golden and crunchy on both sides. These rice cakes are perfect for serving with spicy tuna, poke, or your favorite toppings.

  • Total Time: 40 minutes active time + minimum 6 hours chilling time
  • Yield: 15 servings (rice cakes)

Ingredients

Main Ingredients

  • 1 cup sushi rice
  • 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)
  • 1 tbsp rice vinegar
  • 1 tsp caster sugar

Instructions

  1. Prepare Sushi Seasoning: Mix the rice vinegar and caster sugar together until the sugar dissolves completely to create the sushi seasoning.
  2. Cook Rice: Place the sushi rice and water in a small pot without a lid over medium-high heat. As the edges bubble and the middle ripples, cover with a lid and reduce heat to medium-low or low depending on stove strength. Cook for 13 minutes or until all the water is absorbed.
  3. Rest the Rice: Remove the pot from heat and let the rice rest for 10 minutes with the lid still on.
  4. Season the Rice: Remove the lid and pour the sushi seasoning over the hot rice. Gently fluff the rice with a rubber spatula to distribute the seasoning evenly.
  5. Press the Rice: Line a 20cm (8-inch) square pan with parchment paper. Scrape the hot, seasoned rice into the pan and spread it evenly. Cover with another sheet of parchment paper and press the rice firmly and evenly into the pan.
  6. Weigh Down: For the best texture, place a flat object (ideally a second pan of the same size) on top of the rice covered with the parchment paper, then weigh it down using five 400g (14oz) cans to compress the rice firmly.
  7. Cool and Refrigerate: Allow the pressed rice to cool completely, cover it with cling wrap, and refrigerate overnight for a minimum of 6 hours. For a quicker method, cool uncovered in the fridge until cold, then cover and freeze for 1 hour followed by 1 hour in the fridge.
  8. Cut the Rice Cakes: Lift the chilled rice block out using the parchment paper edges. Wet a knife blade for cleaner cuts. Cut the rice block into 15 rectangles by first slicing into 5 strips, then cutting each strip into 3 pieces.
  9. Pan Fry the Rice Cakes: Heat about 1/4 cup of canola oil in a large non-stick pan over medium-high heat. Add half of the rice cakes; they should sizzle gently. Reduce heat to medium and cook for 4 minutes on one side until golden and crispy.
  10. Flip and Cook Other Side: Turn the rice cakes and cook for an additional 4 minutes until the other side is also golden and crispy.
  11. Salt the Rice Cakes: Remove the cooked rice cakes and place them on a paper towel-lined plate. While still hot, sprinkle each side with the kosher salt.
  12. Repeat Cooking: Add the remaining oil to the pan and cook the rest of the rice cakes following the same frying process.
  13. Serve: Serve the crispy rice cakes as a snack or a base for canapés. Suggested toppings include spicy tuna, tuna poke, or salmon mousse on crostini.

Notes

  • Use sushi rice for the best texture and flavor.
  • Weighing down the rice while it cools ensures it holds together better when frying.
  • The sushi seasoning combines rice vinegar and sugar to give the rice a subtle tang and sweetness.
  • If pressed rice cakes are not refrigerated for at least 6 hours, they may fall apart during cooking.
  • Wetting the knife blade helps achieve cleaner cuts without sticking.
  • Use a neutral oil with a high smoke point such as canola, vegetable, or peanut oil for frying.
  • Cook the rice uncovered until it’s bubbling on the edges before covering to ensure even cooking.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes cooking rice + 8 minutes frying rice cakes
  • Category: Snack
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://recipeteach.com/crispy-rice-snacks-with-sushi-seasoning-recipe/