Crispy rice

1. Sushi rice – Find it labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, making it ideal for making rice balls for sushi. For the same reason, it’s the best type of rice to make rice cakes. Other rice types won’t stick together as firmly so the rice cakes will be a bit more crumbly and untidy looking. 2. I know this seems like a lot but these can take a lot of salt. Use less if you doubt me then add more later when you realise you need it! 3. Seasonings for sushi rice. They can be skipped but it makes the rice cakes tastier, and in the spirit of crispy sushi rice! 4. Rice cooking – Use a pot ~17cm/7″ wide. Not much larger else the rice doesn’t have enough depth = risk of burning base. No need to rinse the rice if you bought it in packs at the shop, the rice will be fluffy cooking it my way and with the right water/rice ratio. If you insist on rinsing the rice, reduce water by 2 tablespoons (to account for water logged in the rice). 5. Packing the rice in tightly makes the rice cakes firmer so you can cut neat squares, plus they are crispier. Weighing down while cooling is best, but still ok if you just press the rice really tightly with your hands. If you don’t, then they will crumble on the edges when you cut and fry. Not fatal, but annoying – and not quite as crispy.