crispy asian rice squares with sauce variations

How To Make crispy asian rice squares with sauce variations

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Cook the rice according to package directions.
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  4

  While the rice is still warm, shape it into squares.
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  5

  Chef’s Note: I use a square mold to achieve the nice squares. In Japan the most popular shape was a pyramid.
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  6

  Chef’s Tip: Why sushi rice? Sushi rice is very sticky, and will hold together better than other types of rice.
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  7

  Add a bit of peanut oil to a skillet over medium-high heat.
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  8

  Add the rice squares.
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  9

  Lightly brown them on all six sides, about 90 seconds per side.
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  10

  Remove from the oil and brush with your favorite sauce.
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  11

  Sauce: You can use just about anything that you wish for the sauce. • Japanese soy sauce • Oyster sauce • Tamari sauce • Japanese fish sauce • A mixture of tamari and honey (my favorite) • Various jams, like apricot or apple
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  12

  After brushing with the sauce, return them to the skillet, for a second browning, about 30 seconds per side.
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  Chef’s Tip: It’s this second browning, that really infuses the flavor into the rice.
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  14

  ADDITIONAL VARIATION
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  Instead of just rice, why not put a surprise in the center, like a piece of sesame chicken, or crispy beef…
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  PLATE/PRESENT
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  Remove from the skillet, and serve while still nice and warm. Enjoy.
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  18

  Keep the faith, and keep cooking.
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  19

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