Crispy rice


I tried making crispy rice many times before but the result never looked like what I expected. My husband was always a little bit scared tasting it because it did not look anything like crispy rice but more like rice crumble burnt. We all need a few attempts before getting the results we want. So last night I finally came up with the crispy rice I have always dreamed to eat – crunchy, spicy, tasty and fun to eat. The process takes about a day but it’s definitely worth it! 

  • 2 cups of sushi rice
  • 1 tbsp of rice vinegar 
  • 1 tbsp of sugar 
  • 1 tbsp of sugar 

Rice the rice many times until the water runs clear. Soak the rice for about 30 minutes. Boil it according to the package direction. In a small bowl mix the rice vinegar, sugar and salt and pour over the rice. Mix well. Pack the rice very firmly in a rectangular container and store in the fridge for a couple of hours or overnight. When ready, take it out of the fridge and cut in small rectangular shapes. 
Heat up vegetable oil in a skillet. In a large plate, mix black and white sesame seeds and turn to coat the rice. Sauté for about 2 minutes on each side until browned. Serve with spicy mayo on top.