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!

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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.
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.
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.
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.
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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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.
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!