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Active Time:
20 mins
Total Time:
45 mins
Yield:
8 rice cakes
Components
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1 cup sushi rice (rinsed)
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1 ½ cups water
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½ tablespoon mirin
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½ teaspoon rice vinegar
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½ teaspoon sugar
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Salt
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Vegetable oil (for frying)
Directions
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In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and ship to a boil. Conceal and cook over low warmth for 20 minutes. Fluff the rice. Transfer to a bowl and let chilly. Season with salt.
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Preheat the oven to 325°. In a mighty nonstick skillet, warmth 1/4 shuffle of oil till gleaming. For every cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten a tiny. Cook the cakes over quite excessive warmth, urgent, till golden brown, about 4 minutes. Flip and cook for 4 minutes longer. Abet hot.