Crispy Rice

If sushi is one of your favorite foods, learning how to make it at home is a game changer! But not all sushi favorites come in rolls. This crispy rice is the perfect bite—the outside layer has sushi rice fried to golden perfection, then inside is sweet sticky rice and the fresh toppings can be whatever your heart desires. Once you try crispy rice, you’ll never want another sushi night without it.

What is crispy rice?

Crispy rice originally referred to the layer of rice at the bottom of the pan that crisps up from cooking. It’s so delicious that many cultures now have their own version of purposefully crisped rice dishes. In the sushi world, crispy rice is made by packing cooked sushi rice into little squares and frying them until perfectly golden brown.

Crispy rice was popularized in the United States by the famous restaurant Nobu, but it really took off thanks to the dedicated food lovers of TikTok. Whether you try the viral crispy rice sushi waffle or go for these classic little squares, crispy rice is about to be your favorite dish.

Crispy Rice Ingredients

• Seasoned sushi rice
• Flake-style imitation crabmeat
• Sriracha mayonnaise
• Cucumber
• Green onion
• Cornstarch
• Canola oil
• Avocado
• Sesame seeds, soy sauce, wasabi

Directions

Step 1: Form the rice

Line a 9×9-inch baking pan with storage wrap.

Wet your hands, then press your cooked sushi rice firmly and evenly into the storage wrap. It should be about 1/2-inch thick. Cover and refrigerate the rice until chilled, at least 2 hours or overnight.

Editor’s Tip: To make the best crispy rice, make sure you’re packing the cooked rice as tightly as possible so it sticks together well for frying. And don’t skimp on the cooling time—giving your rice time to chill in the pan will make it easier to cut and easier to fry.

Step 2: Dredge the rice

Using the overhanging sides of the storage wrap, remove the rice and place it immediately on a cutting board. Discard the storage wrap and cut the rice into 24 pieces.

Prepare a shallow bowl of cornstarch. Dip each rice piece in the cornstarch and then shake off the excess.

Step 3: Fry the rice

Heat 3 tablespoons oil in a large skillet over medium heat. Making sure not to crowd the rice, cook the pieces in batches until golden brown, five to six minutes on each side, adding more oil as needed. Remove and let drain on paper towels.

Step 4: Top and serve

In a small bowl, combine the crab, mayonnaise, cucumber and green onion. Top your rice squares with sliced avocado, a dollop of the crab mixture and a sprinkle of sesame seeds to finish.

Enjoy immediately with soy sauce and wasabi.

TMB Studio

Crispy Rice Variations

• Try new toppings: A favorite way to eat crispy rice is topped with spicy tuna and fresh jalapeno. A spicy tuna mix is a wonderful contrast to the crunch of the rice.
• Add a veggie: Any vegetable that would make its way into a veggie sushi roll—like cucumber or carrot—is a fantastic addition.

Can you store crispy rice?

Crispy rice is always best served fresh and hot, but to store leftovers, leave the toppings off and store the crispy rice in the fridge for up to a week. Just re-crisp when you’re ready to eat and then top with fresh toppings.

Crispy Rice Tips

Do you have to use sushi rice?

Japanese sushi rice is a short grain rice that holds together well due to its sticky quality, making it a perfect rice for frying. Once cooked, it’s mixed with sugar and rice vinegar, which brings out its sticky quality even more and gives it a unique flavor. While other rice can certainly crisp up, it may not hold together as well while frying.

This is a great way to use up leftover sushi rice, but using freshly made sushi rice is also fine. Preparing the crispy rice while the sushi rice is still slightly warm will help the squares stick together, which makes frying them much easier.

Can you freeze the rice instead of refrigerating it?

You can do either! To refrigerate, you’ll need at least two hours, or you can freeze it for just a half hour before frying it off.