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It is no secret that crispy rice is one of my favorites ❤️ The key with these is to have fun with it, try with different toppings. By far one of my most asked questions is how I make it so here it is!

Why You’ll love Crispy Rice Recipe

It is super versatile, you can top it with pretty much anything your heart desires. I love to top mine with raw fish, or even steak tartare. You can also play around with the shapes, you can make crispy rice balls, or even crispy rice “bread.” These are super fun to make and play around with. I’m telling you.. The amount of ways you can play around with this are infinite! Give it a try and be creative! I linked some of my other recipes, so that you can get ideas of what to make with your crispy rice.

Crispy rice recipe

How To Prepare Crispy Rice Recipe

💧 First, wash your rice well. Then, add the rice, water, Kombu strip if using and pinch of salt to your rice cooker.

❤️ Secondly, mix the sugar and rice vinegar.

🍚 Then, add in the seasoned rice vinegar to the rice and mix well.

💛 Place parchment paper onto a container and add in the rice, press to pack pretty tightly

🧊 Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid

🟪 Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!

🥑 Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles it’s ready

✨ Place the rice, far enough from each other so they don’t touch

🔥 Lastly, fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Flip and cook for another 9 minutes or so.

Gochujang Steak Tartare & Crispy Rice

Substitutions and Variations for Crispy Rice Recipe

  1. There is no substitutions for this recipe. But you can top it with pretty much anything your heart desires!

Chef Nadia’s Tip

Always use sushi rice (you can find it as: Calrose, japonica, Japanese sushi rice or California sushi rice).

Spicy Salmon Crispy Rice

Chef Nadia’s Tips 🍚

  • Rice cooker yields the best results.
  • Pack the rice pretty tightly before freezing.
  • Once it is in the oil, don’t touch the rice until ready to turn. Very important step!

Similar Recipes

Common Questions

Can I use any other rice?

No, because it won’t stick together like sushi rice does.

What can I top my crispy rice with?

You can top it with raw fish, such as salmon, toro, egg yolk, steak tartare, caviar, etc! Pretty much anything your heart desires.

How do I know if my rice is sushi rice?

You can find sushi rice as calrose, japonica, Japanese sushi rice or California sushi rice.

What sushi rice do you use?

I use Calrose rice by Botan!

Crispy Rice Recipe

By Nadia Aidi
Prep 2 hours
Cook 20 minutes
Total 2 hours 20 minutes
Servings: 12
Crispy Rice… It is no secret that crispy rice is one of my favorites ❤️ by far one of my most asked questions is how I make the rice so here it is!

Ingredients 

  • 1 cup sushi rice
  • 1 3/4 cup water
  • 2 tbsp rice vinegar
  • 1 strip kombu, optional but recommended
  • 1 tbsp cane sugar
  • Pinch salt
  • Avocado oil

Directions 

  • First, wash your rice well. Then, add the rice, water, Kombu strip if using and pinch of salt to your rice cooker.
  • Secondly, mix the sugar and rice vinegar.
  • Then, add in the seasoned rice vinegar to the rice and mix well.
  • Place parchment paper onto a container and add in the rice, press to pack pretty tightly
  • Place in freezer for about 2 hours. The idea is for it to be pretty hard but not frozen solid
  • Slice the rice into squares, wet the blade of your knife between cuts to ensure clean cuts!
  • Preheat a pan with avocado oil, about 1 1/4 inch of oil. Once the wooden spoon bubbles it’s ready
  • Place the rice, far enough from each other so they don’t touch
  • Lastly, fry on medium high for 9-11 minutes or until edges start to look pretty golden brown. Flip and cook for another 9 minutes or so.

Nutrition

Calories: 61kcal, Carbohydrates: 14g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.03g, Sodium: 3mg, Potassium: 12mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 0.1IU, Vitamin C: 0.003mg, Calcium: 3mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Asian

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