Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy rice Recipe
Crispy rice is simply rice that’s packed in a pan, reduce then pan fried till golden and extremely crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make fashionable Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.
These are the bottom for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I additionally revealed immediately. However everybody who’s tried the plain crispy rice desserts declared them so good, they insisted they need to be revealed as a separate recipe. So right here it’s!
All you actually need to make crispy rice desserts is rice, oil for frying and salt for seasoning. Nevertheless, the rice is tastier for those who add sushi rice seasoning which is simply sugar and rice vinegar. Particularly for those who plan to serve these as plain snacks with no toppings.
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Sushi rice – Discover such a rice labelled as such alongside different rice on the grocery retailer. It’s a brief grain kind of rice that’s stickier than different kinds of rice, so the rice sticks collectively to make the rice balls for sushi.
For a similar purpose, it’s the very best kind of rice to make rice desserts! Different rice varieties gained’t stick collectively as firmly so the rice desserts gained’t reduce as neatly or fry up as golden and crispy. Medium grain rice ought to work almost as effectively (as a result of it’s pretty sticky too) however I don’t suggest attempting this with lengthy grain rice, brown rice, wild rice or basmati rice.
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Rice vinegar – An Asian vinegar constructed from….look forward to it….rice! Smoother and milder than plain white vinegar, that is used to flavour rice to make sushi. As famous above, it may be skipped however it makes the rice desserts tastier.
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Sugar – Additionally for seasoning the rice.
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Salt – For sprinkling on the cooked rice desserts. I take advantage of 3/4 teaspoon. It should seem to be loads for the quantity of rice desserts however they’ll take it! They’re like potato – they take extra salt than you assume. Additionally, some salt falls off whenever you flip them to sprinkle the opposite aspect.
You merely cook dinner rice, press in a pan, cool to make it stable, reduce, then pan fry till golden. Then munch away!
1. Cook dinner and flavour rice
No have to rinse. Use the correct quantity of water. And don’t peek! My full rice-making rants right here.
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Cook dinner rice – Place rice and water in a small pot (no lid) over medium excessive warmth. As soon as it’s effervescent, put the lid on and switch all the way down to medium low. Cook dinner for 13 minutes or till water is absorbed – no peeking!
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Relaxation for 10 minutes with the lid on.
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Sushi rice seasoning – Combine the vinegar and sugar collectively till the sugar dissolves.
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Fluff – Pour seasoning over the new rice. Fluff with a rice paddle or rubber spatula. The rice will take up the flavour because it cools within the pan.
2. Press and reduce
For actually crispy rice desserts, you should definitely press the rice in firmly.
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Press – Place a sheet of baking/parchment paper on a 20cm/8″ sq. pan. Scrape the new rice into the pan and unfold evenly. Cowl with one other piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice must be round 1.25cm / 1/2″ thick.
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Crush (really useful) – For greatest outcomes, place one thing flat on prime then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that’s the similar measurement.
Weighing down the rice packs the rice collectively extra tightly because it units within the fridge. This implies you possibly can reduce neater items and they’re going to crisp up higher. It’s additionally simply typically actually irritating whenever you get little unfastened bits of rice within the pan whenever you’re frying up the rice desserts!
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Cool – Absolutely cool, then refrigerate in a single day (minimal 6 hours). Because it cools, the rice will stick collectively and change into a stable slab you possibly can elevate up and reduce.
Speedy possibility for the impatient: Put the rice within the fridge till it’s absolutely cool (round 1 hour), then freezer for 1 hour (edges will semi-freeze, centre must be excellent), then again within the fridge for 1 hour (to thaw edges). Warning: Don’t let the rice freeze absolutely, it should change into unfastened and moist when it thaws so not appropriate for rice desserts!
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Lower – Carry rice out utilizing paper overhang. Moist the knife blade (neater cuts). Lower rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then every into 3). Smaller and extra would make nice snacking choices, albeit numerous turning within the pan!
3. Cooking:
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Pan fry – Warmth about 1/4 cup of the oil in a big non-stick pan over medium excessive. Place in half the rice desserts – they need to sizzle gently. Decrease warmth to medium. Cook dinner for 4 minutes till actually golden and crispy. Flip and cook dinner the opposite aspect for 4 minutes.
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Salt – Take away onto a paper towels lined plate. Sprinkle all sides with salt whereas scorching.
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Maintain cooking – Add remaining oil and cook dinner remaining rice desserts.
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Serve as snack (you gained’t be capable of cease!) or use as a base for canapés. See the separate recipe for the spicy tuna topping I additionally shared immediately which is a blatant Nobu restaurant copy-cat. See subsequent part for extra topping strategies!
Serve them plain for snacking or add toppings to make irresistible appetisers.
Serving plain
Eat like potato chips! You gained’t be capable of cease. I in all probability wouldn’t say no to some form of dip both – French Onion Dip instantly involves thoughts.
Topping strategies
As famous above, I’m sharing this crispy rice desserts recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (uncooked or canned). Nevertheless, given the flavour of the rice desserts is pretty impartial moderately than particularly Asian, there’s stacks of topping choices! Right here’s some concepts that come to thoughts:
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Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna possibility included.
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Tuna poke – A no mayo topping possibility with sashimi tuna in a gingery soy sauce dressing
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Kingfish ceviche – YES! I can’t wait to do that. (Chop every little thing smaller so that they keep on the rice desserts or use the rice desserts for scooping)
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Salmon mousse – I pipe this on cucumber rounds for a flowery(ish) wholesome(ish) canapé. Can be excellent on rice desserts!
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Any crostini toppings
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Chicken or egg sandwich fillings – I’d add finely chopped pickles or inexperienced onion for freshness
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Unfold with guacamole then prime with Pig Out Salsa or Mexican Corn Salad
I’d love to listen to your strategies! What’s going to you prime these with? – Johnsat x
Ingredients
- 1 cup sushi rice (Note 1)
- 1 1/2 cups water
- 1/3 cup canola oil (vegetable, peanut or other neutral oil)
- 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (Note 2)
- 1 tbsp rice vinegar (Note 3)
- 1 tsp caster sugar (Note 3)
Instructions
- 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.
- Sushi seasoning – Mix together until sugar dissolves.
- Cook rice (Note 4) – Place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low (or low for strong stoves). Cook for 13 minutes or until water is absorbed.
- Rest – Remove from heat then rest for 10 minutes with the lid still on.
- Season – Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
- 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.
- Weigh down (recommended, Note 5) – For best results, place something flat on top (2nd same size pan is ideal) then weigh down with 5 x 400g/14oz cans.
- 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.
- Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3).
- Pan fry – Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Place in half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes.
- Salt – Remove onto a paper towels lined plate. Sprinkle each side with salt while hot.
- Keep cooking – Add remaining oil and cook remaining rice cakes.
- Serve as snack (you won't be able to stop!) or a base for canapés.
- Topping suggestions – Spicy tuna (Nobu copycat), tuna poke, salmon mousse, crostini toppings.
Notes
1. Sushi rice – Find it labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it’s the best type of rice to make rice cakes. Other rice types won’t stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking.
2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it!
3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice!
4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice).
5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.
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