Sushi Crispy Rice

Serving: about 15 pieces

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water

For Frying

• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (not needed if fish already salted)

Sushi seasoning:

• 1 tbsp rice vinegar
• 1 tsp caster sugar

Instructions
SUMMARY RECIPE
Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

Make rice

1. Cook rice
2. Rest - Remove from heat then rest for 10 minutes with the lid still on.
3. Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
4. Press - Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
5. Weigh down - For best results, place something flat on top (2nd same size pan is ideal) then weigh down
6. Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
7. Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3)

Frying:

1. Pan fry - Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Fry until golden brown on one side; flip and repeat
2. Salt - Remove onto a paper towels lined plate. Sprinkle each side with salt while hot if using
3. Keep cooking - Add remaining oil and cook remaining rice cakes.

Based on: https://www.recipetineats.com/crispy-rice/