Ingredients
Rice and Seasoning
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tbsp rice vinegar
- 1 tsp caster sugar
For Cooking and Finishing
- 1/3 cup canola oil (or vegetable, peanut, or other neutral oil)
- 3/4 tsp cooking or kosher salt (for sprinkling on rice cakes)
Instructions
- Make Sushi Seasoning: In a small bowl, mix together rice vinegar and caster sugar until the sugar fully dissolves to create the sushi vinegar seasoning.
- Cook Rice: Place the sushi rice and water into a small pot without a lid over medium-high heat. When you see bubbles forming at the edges and the surface of the water rippling, cover the pot with a lid and reduce heat to medium-low or low (if you have a strong stove). Let it cook undisturbed for 13 minutes, or until the water is fully absorbed.
- Rest the Rice: Remove the pot from heat and let the rice rest with the lid on for 10 minutes to finish steaming gently.
- Season the Rice: Remove the lid and pour the prepared sushi seasoning over the hot rice. Using a rubber spatula, gently fluff and fold the rice to evenly incorporate the seasoning without mashing the grains.
- Press the Rice: Line an 8-inch (20 cm) square pan with a sheet of baking or parchment paper. Scrape the hot seasoned rice into the pan, spreading it evenly. Cover the rice with another sheet of parchment paper and press it very firmly to compact the rice.
- Weigh Down the Rice: For best results, place a flat object such as a second same-sized pan on top of the covered rice, then add weight (e.g., five 400 g/14 oz cans) to press the rice firmly. This helps create dense rice cakes.
- Cool and Chill: Allow the rice to cool completely in the pan. Cover the pressed rice with cling wrap and refrigerate for at least 6 hours or overnight. For a faster chill, cool uncovered in the fridge until fully cold, then cover and freeze for 1 hour followed by 1 hour in the fridge.
- Cut the Rice Cakes: Lift the chilled rice out of the pan using the parchment paper overhang. Wet the blade of a sharp knife to make clean cuts and slice the rice block into 15 rectangles by first cutting into 5 strips, then cutting each strip into 3 pieces.
- Pan Fry the Rice Cakes: Heat about 1/4 cup of canola oil in a large non-stick skillet over medium-high heat. Add half the rice cakes to the hot oil; they should gently sizzle on contact. Reduce heat to medium and cook for 4 minutes on one side until golden and crispy. Flip and cook the opposite side for another 4 minutes.
- Season and Drain: Remove the fried rice cakes from the pan and place them on a paper towel-lined plate. Sprinkle both sides with the kosher or cooking salt while still hot to season.
- Cook Remaining Cakes: Add the remaining oil to the skillet and repeat the frying process with the rest of the rice cakes.
- Serve: Enjoy your crispy rice cakes as a snack or use them as a delicious base for various toppings such as spicy tuna, tuna poke, salmon mousse, or crostini.
Notes
- Note 1: Use sushi rice to ensure the right sticky yet separate grain texture.
- Note 2: Salt enhances the crispy rice cakes after frying, adding depth of flavor.
- Note 3: Rice vinegar and caster sugar create the classic sushi seasoning balance of tangy and sweet.
- Note 4: Cooking the rice with no lid initially allows evaporation and prevents mushiness.
- Note 5: Weighing down the rice ensures the cakes hold together well during frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Pan Frying
- Cuisine: Japanese
