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Ingredients
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Crispy Rice and Toppings
Method
Preparation and Assembly
- 1
Prepare Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm. Allow the rice to cool to room temperature.
- 3
Form Crispy Rice Cakes
Once the rice has cooled, press it into a square or rectangular shape in a lined baking dish. Refrigerate for at least 30 minutes to firm up.
- 4
Fry the Rice Cakes
Heat vegetable oil in a frying pan over medium-high heat. Cut the chilled rice into squares and fry them until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
- 5
Prepare Hamachi
Slice the hamachi fillet into thin, bite-sized pieces. If desired, season lightly with soy sauce.
- 6
Assemble the Dish
Top each piece of crispy rice with a slice of hamachi. Add a small dollop of wasabi on top and sprinkle with sesame seeds and chopped green onions for garnish.
- 7
Serve
Arrange the crispy rice topped with hamachi on a serving platter. Serve with extra wasabi and soy sauce on the side.