Recipe Index

Ingredients

• 1 cup sushi rice ((Note 1))
• 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 (Note 2))
• 1 tbsp rice vinegar ((Note 3))
• 1 tsp caster sugar ((Note 3))

Method

1. Stir the rice vinegar and caster sugar together until the sugar has fully dissolved, and set this seasoning aside.
2. Put the sushi rice and the water in a small pot over medium-high heat without a lid; when the edges bubble and the centre ripples, cover, drop the heat to medium-low and cook for 13 minutes until the water is absorbed.
3. Rest the covered pot off the heat for 10 minutes, then pour the seasoning over the rice and fluff it gently with a rubber spatula.
4. Line a 8 in square pan with baking paper, scrape the hot rice in, cover it with another sheet of paper and press it down very firmly, weighing the top with cans if you have them.
5. Cool the slab completely, cover it, and refrigerate it overnight, or for at least 6 hours, so it sets solid.
6. Lift the slab out by its paper, wet your knife blade, and cut the slab into 15 rectangles — five strips, each cut into three.
7. Heat about ¼ cup of the canola oil in a large non-stick pan over medium-high heat and fry half the cakes for 4 minutes per side over medium heat until really golden and crisp, sprinkling them with the salt while hot.
8. Fry the remaining cakes in the rest of the oil and serve the pile of crisp rice cakes as a snack or as a base for toppings.

Prep: 10 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data