Crispy rice is just rice that’s packed in a pan, cut then pan fried until golden and ultra crispy. Can’t-stop-eating-them good! Munch on them plain like chips, or use as a base for toppings to make modern Asian-style canapés – like Nobu’s Spicy Tuna Crispy Rice.
![Draining excess oil from Crispy rice cakes](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_9.jpg)
Crispy rice cakes
These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!
![Picking up Spicy tuna crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-spicy-tuna_7.jpg)
![Spicy tuna crispy rice on a platter](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-spicy-tuna_8.jpg)
![Hand holding crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_4.jpg)
Ingredients
All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.
![Ingredients in Crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-Rice-Cakes-Ingredients.jpg)
Sushi rice – Find this type of rice 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, so the rice sticks together to make the 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 won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.
Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier.
Sugar – Also for seasoning the rice.
Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.
![Rice for Crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_2-square.jpg)
How to make crispy rice cakes
You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away!
1. Cook and flavour rice
No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.
![How to make Crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/How-to-make-Crispy-Rice-Cakes-1.jpg)
Cook rice – Place rice and water in a small pot (no lid) over medium high heat. Once it’s bubbling, put the lid on and turn down to medium low. Cook for 13 minutes or until water is absorbed – no peeking!
Rest for 10 minutes with the lid on.
Sushi rice seasoning – Mix the vinegar and sugar together until the sugar dissolves.
Fluff – Pour seasoning over the hot rice. Fluff with a rice paddle or rubber spatula. The rice will absorb the flavour as it cools in the pan.
2. Press and cut
For really crispy rice cakes, be sure to press the rice in firmly.
![How to make Crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/How-to-make-Crispy-Rice-Cakes-2.jpg)
Press – Place a sheet of baking/parchment paper on a 20cm/8″ square pan. Scrape the hot rice into the pan and spread evenly. Cover with another piece of paper and press the rice in very firmly, concentrating on the corners and edges. The rice should be around 1.25cm / 1/2″ thick.
Weigh down (recommended) – For best results, place something flat on top then weigh it down with 4 or 5 x 400g/14oz cans. I used a second pan that is the same size.
Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes!
Cool – Fully cool, then refrigerate overnight (minimum 6 hours). As it cools, the rice will stick together and become a solid slab you can lift up and cut.
Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!
Cut – Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into desired shapes. I do 15 rectangles for the pictured Nobu Crispy Rice with Spicy Tuna (5 strips, then each into 3). Smaller and more would make great snacking options, albeit lots of turning in the pan!
![Making crispy rice cakes](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_6.jpg)
![Making Crispy rice bites](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_7.jpg)
3. Cooking:
![How to make Crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/How-to-make-Crispy-Rice-Cakes-3.jpg)
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 use as a base for canapés. See the separate recipe for the spicy tuna topping I also shared today which is a blatant Nobu restaurant copy-cat. See next section for more topping suggestions!
![Crispy rice cakes on a plate](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_3.jpg)
![Stack of crispy rice](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_5.jpg)
![Spicy tuna crispy rice ready to be eaten](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-spicy-tuna_6.jpg)
How to serve crispy rice cakes
Serve them plain for snacking or add toppings to make irresistible appetisers.
Serving plain
Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.
Topping suggestions
As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:
Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included.
Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing
Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping)
Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes!
Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness
Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad
I’d love to hear your suggestions! What will you top these with? – Nagi x
Watch how to make it
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![](https://www.recipetineats.com/wp-content/uploads/2023/06/Crispy-rice-cakes_3-SQ.jpg?w=206&h=206&crop=1)
Crispy rice
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)
Sushi seasoning:
- 1 tbsp rice vinegar (Note 3)
- 1 tsp caster sugar (Note 3)
Instructions
SUMMARY RECIPE
- 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.
FULL RECIPE
- 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, cool, cut:
- 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).
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.
Recipe Notes:
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.
Nutrition Information:
Life of Dozer
This is his sitting up straight look-how-good-I-am food scavenging position. It’s highly effective!
![](https://www.recipetineats.com/wp-content/uploads/2023/06/Dozer-30-June-2023-3.jpg)
I have made these twice but they didn’t stay crispy very long at all.
I have searched for other recipes hoping to find the secret – but sadly I haven’t.
I suspect the only way to achieve optimal crispyness is to deep fry them just before serving. I would guess that is what they do in restaurants.
I love the whole idea of the tuna and the crispy rice cakes but I just can’t make it work – especially for a dinner party.
Love it ! I topped mine with something I usually put in bagels…..basil pesto, fried egg,Havarti cheese, arugula, avocado sliced.
Help Nagi! Like all your other desperate fans need to know if I make these beforehand as want to do for a dinner party
I’m going to sprinkle furikake on these…or, how would they do with furikake mixed in with the rice?
Given how good she usually is at answering queries, I’m surprised Nagi didn’t cover off in the recipe notes, or respond to the multiple questions, regarding how long these will stay crisp. Has anyone experimented? I’d love to know what the ‘window’ is.
Given this has been unanswered I have tried to find the answers on similar recipes. Here’s what I found:
Storage: It is best to eat these crispy rice squares fresh. However, you can store any leftover crunchy rice pieces in an airtight container in the refrigerator for 3-5 days.
Re-heat: the rice will harden and dry out in the refrigerator as time passes. The best way to reheat them would be to pan-fry them again or sprinkle a few drops of water on them and microwave them until warm.
God I love these. All your recipes are amazing. The best cookbook I have ever owned. Not quite as good as the gorgeous Dozer but close.. I love him so much. Thank you for making food interesting again.
Hello can these be made with part brown rice to increase their healthiness?? Even if it had to be soaked overnight??
Also has any one added Aonori flakes to these? (Sea weed)
I make these a lot. Just for me. No toppings or dips. I love the crispness. Nobody in my house likes crispy things. I have added sliced green onions to the rice before I flatten it. Great flavor.
Mmm…this Crispy Rice looks so good. I am going to get some sushi rice tomorrow and make some. I also want to make the Garlic Rice. I love garlic and this loos and sounds amazing! Thanks again!
Doing a 60th birthday and wondering if I made in the morning will they stay crispy until the evening? Obviously topping on just before serving
I wish we knew! It’s super unusual for this site to be utterly silent in the face of so many questions. Mine tend to brown nicely but they’re more gritty than crispy. I wish I knew what I was doing wrong there, too!
These look fabulous and I would love to make them but like many others I would like to know how far in advance I can make them and best way to store. Unfortunately no response to this often asked question.
I can’t seem to find the video. I love watching them.
These are amazing! Rather than fry in oil, I cooked in the airfryer – sprayed with a little olive oil and then at 200 for 25 mins.
Made these three hours ahead and then assembled later. Very, very crispy. Was anyone else afraid of breaking someone’s tooth? Top marks for the tuna topping and presentation. Yum-mo!
I could not for the life of me cook these and get them nice and golden, maybe I was just having a bad day? Maybe I am just impatient? The rice just sucked up the oil and when I flipped them and didn’t re-oil the rice just burnt. I left half of the batch and cooked them the next day in the air fryer and sprayed them with olive oil and it was SO MUCH EASIER. About 20mins on 180 degrees (Celsius, obviously), I just kept checking them every 5 mins or so because I was paranoid. Only gave 4 stars due to my lack of being able to fry them as per the recipe lol 🤦🏼♀️ (I don’t usually find cooking hard but this got me for some reason)
My rice cakes are not browning! Weird. Still tasty but didn’t look great
I’d love to try these but I don’t keep sushi rice on hand. Do you think arborio would work?
I will try it…..looks very delicious.I have Solis rice cooker, it is must have, irreplaceable.
How long do these keep without toppings? Could I cook them and serve them for morning tea the next day?
I haven’t made these yet but would like to do so with white sticky rice- I have a whole bag leftover from making Nagi’s excellent black sticky rice dessert!
Hope that works as these look delicious with the Nobu tuna.