Description
These crispy golden rice squares transform plain short-grain rice into a crunchy, savory snack or appetizer. With a golden sear on the outside and tender interior, they’re easy to customize and perfect for make-ahead meals.
Ingredients
2 cups short‑grain (sushi) rice
2½ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
2 tbsp neutral oil (such as avocado or vegetable oil)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine rinsed rice and 2½ cups water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Remove from heat and let the rice sit, covered, for another 10 minutes.
- In a small bowl, stir together rice vinegar, sugar, and salt until dissolved.
- Gently fold the vinegar mixture into the cooked rice.
- Transfer the rice to a shallow pan and press into an even 1-inch-thick layer.
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
- Lift the chilled rice block and cut into squares or rectangles.
- Heat oil in a non-stick or cast-iron skillet over medium heat.
- Fry the rice squares for 3–4 minutes per side until golden and crisp. Do not overcrowd the pan.
- Drain on paper towels and serve with desired toppings.
Notes
Use a non-stick or well-seasoned skillet to prevent sticking.
Customize with toppings like avocado, spicy mayo, soy sauce, or kimchi.
Add scallions, sesame seeds, or furikake to the rice before chilling for extra flavor.
Store leftovers in the fridge for up to 3 days and re-crisp in a skillet.
Freeze uncooked squares and fry straight from frozen.
Can be baked at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
