I am absolutely in love with crispy rice. It's loved around the world: the saffron yellow socarrat of Spanish paella, the crisp golden brown of Persian tahdig, and the best parts of the Korean hot stone bowl dolsot bibimbap.
The most aromatic roasted hazelnut crisp rice and I can't get enough of it. Sometimes when I cook rice on the stove, I let the base burn a bit just for a little whim. I love it so much that every time I see a plate of crispy rice when we go out to eat, I have to eat it.
It's pretty common on Korean or Japanese menus: a little crispy rice nugget topped with spicy tuna or salmon with lots of kimchi or chopped green onions. This is the best bite: tasty and nutty from the crispy rice, fresh from the fish, a bit spicy and full of flavor and texture.
What is crispy rice?
Crispy rice is a small crispy rice cake made with fresh rice or leftover rice. You can use plain rice, but it's even better if you season it like sushi rice. Squeeze the rice into a pot and refrigerate it overnight and the next day you cut the rice into cupcakes and fry them until they are crisp on the outside and tender on the inside. You can eat the crispy rice cakes as is or top them with a variety of toppings!
Crispy tiktok rice
Crispy rice is all the rage on Tiktok and I'm here for it. There are so many tiktoks of people who make wonderful crispy rice cakes. Some people use leftover rice, others cook fresh rice, some fried, some lightly fried, anything goes in the world of crispy rice. I'm not sure who was the first to use the crispy rice, but for me, I based this recipe on the spicy tuna volcano from Gyu Kaku, a Japanese barbecue place. The Spicy Tuna Volcano is a bunch of spicy tuna on top of crispy fried rice and it's soooo good. I always ask when we go. Tiktok inspired me to make mine at home!
Crispy rice ingredients
All you need is:
- rice - the best rice to use is Japanese short grain rice. This is what they use to make sushi. Usually we buy a bag of Koshihikari, a popular variety of rice from Japan. Koshihikari is smooth, moist, smooth, a little nutty, and sweet. It has an amazing texture and flavor.
- rice vinegar - Opt for unseasoned rice vinegar because we will season it to taste with sugar and salt. They sell rice vinegar in the Asian aisle of most grocery stores. We usually buy Kikkoman or Marukan unseasoned rice vinegar.
- sugar - there is a little sugar in the sushi vinegar, add sweetness and round out the rice vinegar.
- shawl - one of the three components of sushi vinegar.
- oil - You will need a little neutral oil to fry the rice cakes. I like to use canola, rice bran, or grape seeds. You don't need much, we don't fry, we just fry shallow.
- garnishes - you can enjoy your plain crispy rice cakes (I do this all the time, soaked in spicy mayo!). I have included some inspirations below.
How to make crispy rice
First of all, you need to make rice, preferably short grain rice! I like to cook rice on the stove. This is how I do it:
While the rice is cooking, prepare the sushi vinegar. Combine rice vinegar, sugar, and salt in a microwave safe bowl. Microwave for about 30 seconds and then stir to combine.
Fry
Heat a generous amount of oil in a skillet over medium heat. Add the rice cakes and sauté until golden and crisp, turning once.
Frying outdoors
Lightly coat the rice cakes with oil and air fry at 400 ° F for 15 minutes, turning halfway through.
Cook
Heat oven to 475 ° F. Spread out a sheet of aluminum foil and brush lightly with neutral oil. Lightly coat the rice cakes with neutral oil and bake, turning once, until crisp and lightly browned, 15 to 20 minutes.
Tricks and tricks
- Do not jump seasoning the rice! Plain rice will certainly work for this, but seasoned sushi rice is better.
- Talking about riceIf you have it, use Japanese short grain rice. Our favorite rice is the Koshihikari.
- Lightly moisten your hands or a spatula when squeezing the rice into the pan so it doesn't stick.
- It is tempting Just pop the rice in the fridge, give it an hour, and slice it, but if you wait for it to solidify overnight, you'll end up with a sliced rice cake.
- Take your time and crisp the rice until golden and crisp. It is tempting to turn up the heat, but the way forward is weak and slow.
Crispy rice toppings
Go mad! You're basically making a crispy sushi rice cake, so everything you've ever eaten in sushi tastes amazing. Try:
Extra Crunchy!
Crispy rice
How To Make Beautiful, Crispy, Crispy, Satisfying Rice Cakes Topped With Spicy Tuna Or Salmon.
For two people
Preparation time 30 minutes
Cook time 5 minutes
Total duration 35 minutes
- 1 cup short grain rice, preferably Koshihikari
- 2 tablespoons of rice vinegar
- 1 spoon of sugar
- 1 teaspoon of salt
- 1 pound of tuna for sushi or salmon
- 1/4 cup kewpie mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 Avocado sliced
- 1-2 jalapenos sliced
- toasted sesame seeds as needed
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Place the sushi rice in a colander, rinse well, and drain for 15 minutes. Cook the rice according to the instructions on the package or according to your preferences.
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While the rice is cooking, combine the rice vinegar, sugar, and salt until the sugar and salt dissolve.
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Transfer the rice to a large bowl and puff. Sprinkle with sushi vinegar and use a rice spatula to mix the sushi vinegar with the rice.
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Line a baking sheet with parchment paper or plastic wrap. Spread out the rice, pressing down until it is about 3/4 inch tall. Cover and chill in the refrigerator overnight.
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The next day, make the spicy tuna and prepare the garnishes. Cut the tuna into small pieces. Mix the tuna with the kewpie mayo, sriracha, soy sauce, and toasted sesame oil. Keep cool in the refrigerator.
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Take the rice out of the refrigerator and cut it into 2 by 3/4 inch pieces. Heat a generous amount of oil in a skillet and heat over medium heat.
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Add the rice cakes and sauté until golden and crisp, turning once. Drain on a wire rack.
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Garnish the crispy rice with avocado slices, spicy tuna, a jalapeño slice, and a pinch of toasted sesame seeds. Enjoy!
Nutritional intake
Crispy rice
Amount per serving
Calories 436 Calories from Fat 198
% Daily value *
Thick 22g34%
Saturated Fat 3.7g23%
Cholesterol 20 mg7%
Sodium 860 mg37%
Potassium 257 mg7%
Carbohydrates 26,5 g9%
Fiber 3,5g15%
Sugar 3.4g4%
Protein 30,8 g62%
* Percent Daily Values are based on a 2000 calorie diet.
