Crisp Sushi Rice Cakes

By dfarber

Ingredients

• 1 cup sushi rice, rinsed
• 1 1/2 cups water
• 1/2 tablespoon mirin
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon sugar
• Salt
• Vegetable oil, for frying

Preparation

Step 1

1. In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil. Cover and cook over low heat for 20 minutes. Fluff the rice. Transfer to a bowl and let cool. Season with salt.
Preheat the oven to 325°. In a large nonstick skillet, heat

2. 1/4 inch of oil until shimmering. For each cake, pack the rice into a 1/4 cup measuring cup; unmold and flatten slightly. Cook the cakes over moderately high heat, pressing, until golden brown, about 4 minutes. Turn and cook for 4 minutes longer. Serve hot.