How to Make Perfect Crispy Rice (The Master Guide)

Cook the Rice: Add the rinsed rice, water, kombu if using, and salt to a rice cooker or saucepan.
• If using a rice cooker: Cook on the standard white rice setting. Once finished, turn to warm, and let the rice sit  for 10 minutes before opening the lid. Remove and discard the kombu before seasoning.
• If using a saucepan: Bring everything to a boil over medium heat, cover tightly, reduce heat to low, and cook for 15 minutes. Remove from heat and let the rice steam, covered, for 10 minutes. Remove and discard the kombu before seasoning.

Season the Rice: In a small bowl, stir together the rice vinegar and sugar until dissolved. Add the mixture to the hot rice along with the potato starch and mix thoroughly until evenly combined.

Press and Chill the Rice: Line a baking sheet with plastic wrap. Transfer the rice onto the plastic wrap and press it down firmly into an even layer about ¼ to ½ inch thick, depending on preference. Cover the surface with another layer of plastic wrap, place a second baking sheet on top, and weight it down with cans or something similar. Refrigerate for at least 4 hours and up to 8, then transfer to the freezer for 30 minutes to fully firm.

Cut the Rice: Remove the chilled rice from the container and cut into rounds or squares. This should yield about 12 to 16 pieces depending on size. Pieces shown here are about 2 inches wide.

Fry the Rice: Heat about ½ inch of neutral oil in a large skillet over medium high heat until the oil reaches about 350°F. Carefully slide the rice pieces into the oil without crowding. Once placed, do not move the rice. Let it fry undisturbed until the bottom is deeply golden and releases easily from the pan, about 4 to 5 minutes. Flip once and continue frying until the second side is crisp and golden, another 4 to 5 minutes. Transfer to a rack or paper towel lined plate to drain briefly before using.