Ingredients:

  • 2 cups Short-Grain Sushi Rice
  • 2 ½ cups Cold Water (for cooking)
  • 1 tablespoon Neutral Oil (e.g., grapeseed or canola, for shaping)
  • 4 tablespoons Rice Vinegar (unseasoned)
  • 2 teaspoons Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 2 cups Neutral Oil, high smoke point (for frying)

Instructions:

  1. Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
  2. Cook the Rice: Combine the rinsed rice and 2 ½ cups of cold water in a saucepan. Bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Rest: Remove the pan from the heat and let it steam, still covered, for 10 minutes. Do not peek!
  4. Prepare Seasoning: While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved.
  5. Season the Rice: Transfer the hot rice to a large mixing bowl. Gently fold the seasoning mixture into the rice using a slicing motion with a spatula, avoiding crushing the grains. Mix until the rice is evenly coated and slightly shiny.
  6. Prep the Pan: Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly brush the parchment paper with the 1 tbsp of neutral oil.
  7. Press the Rice: Transfer the seasoned rice into the prepared pan. Using a second piece of parchment paper or plastic wrap and a flat object, press the rice down very firmly and evenly across the entire pan. The rice should be dense, compact, and completely flat.
  8. Chill: Cover the pan tightly and transfer it to the refrigerator. Chill for a minimum of 2 hours, but 4 hours or overnight is preferable to ensure maximum structure.
  9. Cut the Squares: Use the parchment paper overhang to lift the chilled rice block out of the pan and onto a cutting board. Trim the edges slightly for a clean look. Cut the block into 16 even squares (4 rows by 4 rows).
  10. Preheat the Oil: Pour the 2 cups of neutral oil into the frying pan to a depth of about 1 inch (2.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C).
  11. Fry the Rice: Working in small batches (do not overcrowd the pan!), carefully place the rice squares into the hot oil. Fry for 4 to 6 minutes per side, turning only once, until the rice is deep golden brown and crispy all over.
  12. Drain and Serve: Remove the squares with a slotted spoon and immediately transfer them to a wire rack lined with paper towels to drain excess oil. Season lightly with a pinch of salt if desired, and top while still warm.