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Crispy Rice

Crispy rice is one of my favorite appetizers, no matter the topping! This top tier appetizer is so versatile that it can be topped with almost anything. If you like this recipe, check out my Shrimp Roll Appetizer. This dish widely gained notoriety at NOBU. This dish is a memorable appetizer that they serve across most, if not all, locations.

Crispy rice

One popular variation is the crispy rice with tuna tartare, where the rice cakes are topped with seasoned raw tuna, avocado, and a drizzle of soy sauce or spicy mayo. Another variation might include roasted vegetables or savory spreads, making them versatile for different flavor profiles.

These appetizers are often garnished with fresh herbs, sesame seeds, or a sprinkle of chili flakes for added flavor and visual appeal. They’re perfect for sharing and can be found in many Asian-inspired restaurants or fusion menus!

Crispy rice has its roots in various Asian cuisines, particularly in Japanese and Southeast Asian cooking. In Japan, a similar concept can be found in dishes like “okonomiyaki” or “onigiri” where rice is shaped and sometimes grilled or fried. In Thailand, crispy rice snacks are popular and often served with dips or curries.

The modern iteration, especially those topped with raw fish or creative ingredients, has gained popularity in fusion cuisine, especially in places like the United States, where chefs experiment with traditional recipes to create unique appetizers. This evolution reflects a blending of culinary traditions and innovative dining experiences.

Different Types of Crispy Rice

There are several toppings for this delicious appetizer, making this an adored dish for its versatility and flexibility. A few of my favorite toppings are:

  • Spicy Tuna
  • Spicy Shrimp
  • Avocado Mash
  • Yellowtail
  • Fatty Tuna and Caviar

Why Do You Have To Allow Your Rice To Sit ?

Texture Improvement: Cooling allows the starches in the rice to firm up, resulting in a sturdier grain that can hold its shape during frying. This helps achieve a satisfying crunch instead of a mushy texture.

Moisture Reduction: Freshly cooked rice contains a lot of moisture. Cooling it helps reduce this moisture content, which is crucial for frying. Too much moisture can lead to steaming rather than crisping.

Preventing Clumping: Cooling rice helps prevent it from clumping together. This allows individual grains to crisp up nicely when fried, creating an even texture.

Flavor Enhancement: Allowing the rice to sit and cool can also enhance its flavor as it develops and sets.

Crispy Rice

Crispy rice is one of my favorite appetizers, no matter the topping!
Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Course Appetizer
Cuisine Asian Fusion
Servings 4 people

Ingredients
  

Sushi Rice

  • 3 cups sushi grade rice
  • cups water
  • 5 tbsp sugar
  • 1 tbsp salt
  • cup rice wine vinegar
  • ¼ piece kombu

Shrimp Topping

  • 1 lb shrimp
  • ½ tbsp all purpose seasoning
  • 1 tbsp soy sauce
  • 3 tbsp spicy mayo
  • 3 sprig green onion dark green parts only, sliced

Garnish

  • green onion
  • eel sauce

Instructions
 

  • Wash sushi rice until water runs clear. Boil 3 cups of water fr rice. Once water is at a rolling boil, add in rice. Lower heat to a simmer and cover. Do not touch for 20 minutes.
  • Remove lid from rice and remove from heat, Fluff and allow to cool,
  • In a separate saucepan, combine rice wine vinegar, sugar, kombu, and salt. Allow salt and sugar to dissolve and steep for 10 minutes off heat.
  • Little by little, pour sushi rice liquid into rice and combine. Once combined, add to a pan about 1" deep and spread rice out evenly. Wrap tightly in saran wrap and refrigerate overnight.
  • To a separate bowl, season chopped shrimp with all purpose seasoning
  • To a skillet on medium high heat, add in 2 tbsp. oil and add in shrimp. Sauté until orange in color and fully cooked through.
  • Remove from skillet, and add to bowl along with soy sauce, spicy mayo, and green onions.
  • Assemble crispy rice with avocado, shrimp topping, and eel sauce.

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