Crispy rice

• servings: 24 servings
• active time: 10 minutes
• total time: 6.5 hours

Ingredients

2 cups sushi rice (see sushi rice recipe)

1/3 cup canola oil (vegetable, peanut or other neutral oil)

3/4 tsp cooking / kosher salt (, for sprinkling rice cakes, Note 2)

Directions

Place cooked rice on a parchment baking sheet, 2 cups is about the right amount for a small baking sheet and will make about 24 cakes.

Place another piece of parchment on top and press down to smooth the rice. You want about 1/2 to 1/4 thickness. Press firmly you can weight down with something if desired (but I’ve found not necessary)

Chill in refrigerator over night or for 6 hours.

Cooking:

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.

Serving:

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, caviar and crème fraiche.

Notes

Caviar, crème fraiche, and chives is the best

Nutrition

• Calories: 68 kcal
• Total Fat: 5 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Sodium: 118 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.1 g
• Total Sugars: 0.3 g
• Protein: 0.2 g