Crispy Rice Squares

Crispy rice squares are golden, crunchy on the outside, and perfectly soft and seasoned on the inside. They’re the perfect bite-sized snack or base for all your favorite toppings—trust me, once you try them, you’ll be hooked!


Crispy Rice Squares.
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes


I’ve made these crispy rice squares more times than I can count, and they never disappoint. They’re crunchy, golden perfection on the outside with a soft, slightly tangy inside thanks to the seasoned sushi rice.

They’re a great snack on their own, but honestly, they’re also an amazing base for toppings like spicy mayo tuna, avocado, or even a sprinkle of furikake for extra flavor.

They’ve become super popular thanks to viral crispy rice bites topped with spicy tuna, but I love them just as they are—simple and delicious.

Plus, they’re gluten-free and can be made ahead for easy entertaining! Each serving (about 2-3 squares) has approximately 120 calories, 3 grams protein, 5 grams fat, and 18 grams carbs.

👩‍🍳 For more tasty rice recipes, try my easy ham fried rice, this kimchi fried rice with shrimp (great for lunch), this Spanish chicken and rice for family dinner, or my Mexican chicken rice casserole.

crispy rice bites, some with sesame seeds and furikake.
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What You’ll Need

Here is what you’ll need for this crispy rice squares recipe. Find the full measurements in the recipe card below.

  • Sushi rice (sticky and perfect for shaping). Feel free to swap with short-grain rice if needed.
  • Rice vinegar, sugar, and salt—this gives the rice a mild tangy-sweet flavor that’s classic in sushi.
  • Oil for shallow frying: I used olive oil as that’s the oil I mostly use, but you can use vegetable, canola, or grapeseed for a more neutral taste. Don’t worry, you’re not frying on super high heat so olive oil does work (you can use light or virgin rather than extra-virgin olive oil here).
  • Optional toppings: Furikake or sesame seeds for extra flavor and crunch. I also like to mix some canned tuna or salmon with mayo and Sriracha sauce.

How To Make Crispy Rice Squares

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make the rice and the squares.

Cooking seasoned sushi rice

  • Rinse the rice thoroughly under cold water until the water runs clear.
  • Combine the rinsed rice, water, and salt in a pot. Bring it to a boil, then lower the heat to a gentle simmer. Cover and cook for 15-18 minutes or until the water is absorbed and the rice is tender.
  • Remove from the heat and let it rest, covered, for 10 minutes.
  • Stir in the vinegar and sugar, and mix.
Cook seasoned sushi rice for the squares.
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Making crispy rice squares

  • Press rice into a parchment-lined 8×8 inch (20×20 cm) tray and chill for 1 hour or until firm.
  • Slice into 1 ½ to 2-inch (4-5 cm) squares, cleaning the knife between cuts.
  • Heat oil in a pan over medium-high heat (just a thin layer of oil). Fry each square for 3-4 minutes per side until golden and crispy. You can season it with sesame seeds or furikake before frying.
  • Place on paper towels, sprinkle with salt, and enjoy as is or with toppings.
Shape rice into squares and fry.
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Watch The Video

Recipe Tips

  • Make-ahead: Chill the rice squares overnight for even firmer results.
  • Crispier finish: Press the rice down firmly when shaping to prevent it from falling apart.
  • Add furikake or a sprinkle of sea salt before frying for extra taste.
  • Topping ideas: Avocado, tuna or salmon, chopped egg, spicy mayo, or a drizzle of soy sauce for added flavor.
Crispy rice squares with spicy tuna mayo and  red onion as an appetizer or a snack.
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Serving Suggestions

Crispy rice squares are great on their own, but they also pair beautifully with toppings like sliced avocado, spicy mayo tuna, or even a dollop of sriracha. They’re perfect as a snack, appetizer, or a fun addition to lunchboxes.

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Crispy Rice Bites
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Crispy Rice Squares

Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Irena Macri
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Japanese, CuisineFusion
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5 from 1 vote
Calories: 209kcal
Crispy rice squares are golden, crunchy on the outside, and perfectly soft and seasoned on the inside. They’re the perfect bite-sized snack or base for all your favorite toppings—trust me, once you try them, you’ll be hooked!

Ingredients 

  • 1 cup sushi rice uncooked, about 7 oz or 200 grams
  • 1 ¼ cups water about 300 ml
  • 1 teaspoon salt about 5 grams, divided
  • 1.5 tablespoons rice vinegar about 22 ml, see notes
  • 2 teaspoons white sugar about 10 grams or 0.5 oz
  • ½ cup of olive oil for frying about 150 ml, I used olive oil but feel free to use vegetable, canola, or grapeseed for a more neutral taste.
  • Optional toppings: sesame seeds or furikake

Instructions

  • Cook the rice: Rinse the rice thoroughly under cold water until the water runs clear.
  • Combine the rinsed rice, water, and salt in a pot. Bring it to a boil, then lower the heat to a gentle simmer. Cover and cook for 15-18 minutes or until the water is absorbed and the rice is tender.
  • Remove from the heat and let it rest, covered, for 10 minutes.
  • Season the rice: In a small bowl, mix the rice vinegar and sugar, until dissolved. Fluff the cooked rice gently with a wooden spoon or rice paddle and drizzle the vinegar mixture over it. Stir to combine.
  • Shape the rice: Line a square baking dish or tray (8×8 inches or 20x20cm) with parchment paper. Spread the rice evenly into the tray, pressing it down firmly to compact it. Cover and chill in the refrigerator for at least 1 hour or until the rice is firm.
  • Cut the squares: Once firm, lift the rice block out of the tray using the parchment paper. Cut it into small squares or rectangles—about 1 ½ to 2 inches (4-5cm) wide. Wash the knife between cuts to prevent stickiness. If using sesame seeds or furikake, sprinkle some on both sides.

Pan-fry the rice squares

  • Heat a thin layer of oil in a large skillet over medium-high heat until sizzling hot. To test, drop a small piece of rice in the oil—it should sizzle immediately.
  • Fry the rice squares in batches (don’t overcrowd the pan) for 3-4 minutes on each side or until golden brown and crispy. Season with a little more salt.
  • Transfer to a paper towel to drain excess oil.
  • Serve as is or add toppings like avocado, spicy mayo, or your favorite garnishes later. I love them just the way they are, too.

Video

Notes

Rice vinegar – If you don’t have rice vinegar on hand, you could use apple cider vinegar or white vinegar with ½ teaspoon of added sugar.
Storage tips: Store leftover crispy rice squares in an airtight container in the fridge for up to 2 days. Reheat in a skillet to crisp them back up. Freezing is not recommended, as they may lose texture.
Make-ahead: You can shape and chill the rice squares a day before frying. Just cut and fry when ready to serve.
Can I use regular rice instead of sushi rice? Sushi rice is best for the sticky texture, but short-grain rice can work in a pinch.
Why are my rice squares falling apart? Make sure to press the rice firmly into the pan and chill it well before cutting.
What oil is best for frying? A neutral oil like canola or vegetable oil will give the best crispy texture without adding extra flavor, however, I used olive oil and it was just fine!

Nutrition

Serving: 2.5squares | Calories: 209kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 294mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 0.4mg
Keywords: Rice Bites, Rice Snacks, Sushi Rice, Rice Squares, Crispy Rice
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
Crispy Rice snacks close up image.
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Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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5 from 1 vote

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Comments

1 Comments
  1. 5 stars
    I’ve been having these as my afternoon snack and they are so tasty! I followed Irena’s suggestions with the toppings and have tried both the avocado and the spicy mayo tuna, and even the combination of the two and they did not disappoint!

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