Ingredients
Scale
- 1 cup Uncooked Sushi Rice
- 2 tablespoons Rice Vinegar
- 1 large, ripe Mango, finely diced
- 1 tablespoon Honey or Agave Nectar
- 1–2 teaspoons Sriracha or Chili Garlic Sauce (adjust to desired heat)
- 1 teaspoon Soy Sauce or Tamari
- 1 teaspoon Fresh Lime Juice
- 1/2 cup Neutral Oil (such as canola or vegetable), for frying
Instructions
- Step 1: Prepare and Season the Rice. Cook the sushi rice according to package directions. While hot, transfer to a bowl and fold in the rice vinegar until evenly coated. Press the seasoned rice tightly into an 8×8 inch baking dish lined with plastic wrap, ensuring a firm, uniform layer. Chill the rice in the refrigerator for at least 2 hours, or until completely firm.
- Step 2: Cut and Chill the Rice Patties. Once chilled, lift the rice block out using the plastic wrap. Slice the rice into 12-16 uniform rectangles or squares (about 1.5 inches wide). Place the cut patties back in the refrigerator for another 15 minutes to firm up the edges before frying.
- Step 3: Fry the Crispy Rice. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Carefully place the chilled rice patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deeply golden brown and crispy. Transfer the crispy rice to a paper towel-lined plate to drain excess oil.
- Step 4: Create the Swicy Mango Topping. In a medium bowl, combine the finely diced mango, honey or agave nectar, Sriracha (or chili garlic sauce), soy sauce or tamari, and fresh lime juice. Gently stir the mixture until the ingredients are well incorporated, taking care not to mash the diced mango. Taste and adjust spice or sweetness as desired.
- Step 5: Assemble and Serve. Arrange the warm crispy rice squares on a serving platter. Immediately spoon a generous amount of the Swicy Mango mixture on top of each rice patty. Serve immediately while the rice is still warm and crisp.
Notes
- Store leftover crispy rice separate from the mango topping in airtight containers; the rice keeps well at room temperature for up to 24 hours or chilled for 3 days, but always keep the topping refrigerated.
- To revive the crispness of refrigerated rice squares, reheat them in a preheated oven or toaster oven at 350°F (175°C) for 5-7 minutes, until sizzling hot; do not microwave, as this will make them chewy.
- For added textural complexity and a pop of color, sprinkle the finished sushi bites with toasted sesame seeds, finely chopped cilantro, or a drizzle of reduced balsamic glaze just before serving.
- The single most important step for perfectly crisp and intact rice is pressing: use the bottom of a measuring cup or a flat spatula to ensure the seasoned rice is packed extremely tight and uniform into the baking dish before chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American