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Crisp Sushi-Rice Cakes.
© Con Poulos

Crisp Sushi-Rice Cakes

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes 8 rice cakes
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 cup sushi rice, rinsed
  2. 1 1/2 cups water
  3. 1/2 tablespoon mirin
  4. 1/2 teaspoon rice vinegar
  5. 1/2 teaspoon sugar
  6. Salt
  7. Vegetable oil, for frying
  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.
  2. Preheat the oven to 325°. In a large nonstick skillet, heat 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.
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