Crispy Rice Squares are a simple snack and delicious addition to Japanese appetizers. All you need to do is cook and season sushi rice, cut into squares, then fry until golden! Top the gluten-free rice cakes with your favorite poke, seafood salads, veggies, and more.
These rice cakes are delicious and multidimensional. Crispy rice squares are inspired by Japanese okoge, or the scorched rice that occurs on the bottom of a pot when rice is cooked on a stovetop.
Generally, we enjoy them as a snack sprinkled with furikake or as little flavor vehicles for Spicy Tuna, mini Teriyaki Chicken, Unagi, or Baked Furikake Salmon. They also add a delicious accent to any Japanese meal that calls for standard white rice.
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About Crispy Rice Squares
- Taste - These rice cakes are simple and lightly flavored. They pair deliciously with a vibrant dish like our Spicy Tuna with Crispy Rice.
- Texture - The rice cakes are crunchy and firm.
- Effort - Just cook the rice, cool it, cut it, then fry it.
- Time - Depending on how you prepare the rice, it takes about 30 minutes to cook the rice in the rice cooker, 30 minutes to cool down the rice, then a few minutes to fry it.
Ingredients
- Rice - Japanese short grain rice is best for this recipe because it sticks together and won't fall apart.
- Seasoned Rice vinegar - Seasoned rice vinegar adds a lightly sweet and tart flavor.
- Neutral cooking oil - Use a neutral cooking oil with a high smoke point for frying like grapeseed oil, avocado oil, canola oil.
See recipe card for quantities.
Substitutions
- Onigiri - You can also make crispy rice Onigiri (rice balls wrapped in nori). Crispy Rice Onigiri are a tasty and crunchy spin on traditional Onigiri.
- Sesame seeds or sesame oil- Sprinkle the rice with white or black sesame seeds or oil to add a mild nutty flavor.
Variations
- Furikake - Sprinkle a tablespoon of furikake on the rice to add umami flavor. It makes a savory light snack.
- Air fryer - You can also fry the rice cakes in an air fryer if you prefer.
- Soy sauce (shoyu) - Dip the crispy cakes in shoyu for extra flavor.
Instructions
- Make rice - Place rice in a bowl and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Cook rice on the stovetop or in a rice cooker. Fluff the rice with a fork. See recipe card for full detailed instructions for both methods.
- Make sushi rice - Transfer rice to a large bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains. (Photo 1)
- Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Then gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut. (Photo 2)
- Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife. (Photo 3)
- Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. (Photo 4)
- Fry rice on both sides - Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden brown. (Photo 5)
- Drain rice - Then carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack. (Photo 6)
- Plate and serve - Transfer the rice cakes to a serving plate and serve with your favorite poke, salad, and more. (Photo 7 and 8)
Pro tip: Cool rice - Make sure to cool the rice per the instructions or the cakes will fall apart when you fry them. The rice needs to be cold to hold its shape.
How to Enjoy Crispy Rice
Crispy rice is a tasty snack or great addition to appetizers like Spicy Tuna Crispy Rice and Hamachi Crudo (Yellowtail Carpaccio). The crispy texture of the rice balances the soft fish in these appetizers perfectly. Crispy rice is also a great way to spice up any Japanese dinner that calls for normal white rice.
Top tips
- Wet your rice paddle and knife - When handling the rice, wet your rice paddle before fluffing the rice and wet your knife before cutting the rice. Wetting your tools will keep the rice from sticking.
- Make rice thick enough - Make sure the rice is at least ½-inch thick so it can withstand the pan frying without falling apart.
Recipe FAQs
In Japanese, crispy rice is called okoge. It means burnt rice that is stuck to the bottom of the pan. Before electric rice cookers were invented, rice in Japan was traditionally cooked in a pan or pot.
If the rice won't stick together, it could either be too dry or too warm. Be sure to let the rice cool after you finish cooking it and do not leave the rice out too long. Also be sure to use Japanese rice because it sticks together better than other types of rice.
The rice cakes will stick to the pan if the oil isn't hot enough, there isn't enough oil to cover the bottom of the pan, or the rice isn't done cooking. Once the rice is done cooking with the proper amount of oil, it will release from the pan.
Yes, while these rice cakes are not super nutrient rich, they are a simple food with minimal unhealthy ingredients.
Yes, all of the ingredients in this recipe should be gluten free. Just be sure to check the rice vinegar because sometimes it can contain gluten.
Storage
Store leftover rice squares in an air-tight container in the refrigerator for up to 3 days. This crispy rice does not stand up well to freezing.
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📖 Recipe
How to Make Crispy Rice Squares
Equipment
- 1 pot
Ingredients
- 1 cup Japanese short grain rice
- 1½ cups filtered water
- 1 tablespoon seasoned rice vinegar
- neutral cooking oil for frying
Instructions
- Stovetop instructions - Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.1 cup Japanese short grain rice, 1½ cups filtered water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
- Make sushi rice - Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.1 tablespoon seasoned rice vinegar
- Prepare in pan - Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.
- Cut rice - Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.
- Pan fry rice - Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.neutral cooking oil for frying
- Plate and serve - Transfer the rice cakes to a serving plate and serve with your favorite poke, seafood salad, veggies, chicken or salmon teriyaki, and more.
Video
Notes
- Refrigerate rice cakes in an air-tight container for up to 3 days. This crispy rice does not stand up well to freezing.
- Cool rice - Make sure to cool the rice per the instructions or it will fall apart when fried.
- Wet your rice paddle and knife - Wet your rice paddle before fluffing the rice and wet your knife before cutting to keep the rice from sticking to the paddle.
- Make rice thick enough - Make sure the rice is at least ½-inch thick so it won't fall apart when fried.
Diane
How long can i store the rice without frying it?
Kathleen Higashiyama
Hi Diane, I wouldn't go longer than one day since rice can easily dry out. Let us know how you like the rice squares! They go very well with poke and spicy tuna, as seen in our Spicy Tuna With Crispy Rice recipe. Enjoy! - Kat & Alec