- Prep Time : 15 min
- Cook Time : 30 min
- Ready Time : 45 min
- 2 cups sushi rice, raw
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
First cook the sushi rice in a rice cooker or on the stove top. On the stove, place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Meanwhile, bring rice vinegar, sugar and salt to a boil in a small pot or in the microwave, mix until sugar and salt are dissolved. Once rice is cooked remove to a new bowl and mix in the rice vinegar mixture and allow to cool.
When the rice has cooled enough to handle, shape it. I used saran wrap. I layed out a piece of saran wrap and sprinkled a mixture of the sesame seeds on it, then I placed a mound of rice and flattened a bit with a spoon. I covered with another piece of saran wrap and used it to flatten the rice into a large flat rectangle. I made two large rectangles, but mine were thinner then necessary. Some people like them to be a little thicker.
Let it sit and finish cooling for at least 15 minutes.
Bring a a large deep pan over high heat or use a deep fryer. Add peanut oil and wait until the oil is hot. Cut the rice cakes out in the desired shape and size and place in the oil. Cook until it turns golden brown. If using a pan, you have to wait for it full brown and cook before turning over. If you like yours real crispy like I do then the thinner cakes are great, but if you prefer some chewiness than make your cakes thicker.
Remove once cooked to papertowels. These can be prepared ahead. Top with desired toppings.