Ingredients
2 cups sushi rice
2 ½ cups water
¼ cup canola oil (plus more for frying)
Kosher salt, to taste
2 tbsp rice vinegar
1 tbsp caster sugar
Instructions
- Make sushi seasoning: Mix rice vinegar and sugar in a bowl until sugar dissolves. Set aside.
- Cook rice: Combine sushi rice and water in a saucepan. Bring to a simmer, cover, and cook on medium-low for 13 minutes until water is absorbed. Rest covered for 10 minutes.
- Season: Fluff rice gently and stir in sushi seasoning.
- Press: Line an 8-inch (20 cm) square pan with parchment. Spread rice evenly, press firmly, cover with parchment, and weigh down. Chill overnight or at least 6 hours.
- Cut: Lift chilled rice from pan and cut into 15 rectangles with a wet knife.
- Fry: Heat ¼ cup oil in a skillet over medium-high. Fry rice cakes in batches, 4 minutes per side, until golden and crispy. Drain on paper towels and sprinkle with salt.
- Serve: Enjoy plain or topped with spicy tuna, avocado, or salmon mousse.
Notes
- For extra umami, mix furikake or sesame seeds into the rice before pressing.
- Bake instead of frying at 425°F (220°C) for 20–25 minutes, flipping once.
- Cut smaller squares for bite-sized canapés.
- Top with sweet toppings like mango or condensed milk for a dessert version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rice cake
- Calories: 95
- Sugar: 1g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
