Description
A delicious recipe for Crispy Rice Bites that are quick to make and perfect for a snack or appetizer.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Oil for frying (canola or vegetable)
- Soy sauce (for serving)
- Toppings of your choice (e.g., avocado, spicy tuna, cucumber)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and water in a rice cooker and cook according to the instructions (about 15-20 minutes).
- Once cooked, transfer the rice to a bowl and mix in rice vinegar, sugar, and salt. Let it cool.
- Form small rectangular cakes from the cooled rice.
- In a frying pan, heat oil over medium heat (about 1/2 inch deep).
- Add rice cakes to the hot oil and fry for 3-4 minutes on each side until golden brown.
- Remove and drain excess oil on paper towels.
- Serve warm with soy sauce and your favorite toppings.
Notes
Leftover rice bites can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg