Nobu Crispy Rice
Serves 1430 mins prep20 mins cook
Nobu Crispy Rice is delicious to snack on by itself, but this recipe is the base to a lot of different recipes that I have linked at below. So you can eat it as is, or pick what sounds best and follow the ***link below*** for the second half of the recipe!
0 servings
What you need
Instructions
0 Cook your rice in a rice cooker with the water, kombu, and pinch of salt. 1 Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well. 2 Cover a baking sheet or container with plastic wrap. Add the rice on top of the plastic wrap press the rice down really well. You want it like 1/4-1/2 inch thick depending on preference. Cover that with the plastic wrap, place another baking sheet over it with some cans for weight. Refrigerate for 4-8 hrs and then place in the freezer for 30 min. 3 Cut your rice into rounds or squares. This yields between 12-16 depending on the size of your rounds. Mine was 2 inches. 4 Cover your pan with about 1/2 inch of oil. Add your rice and fry until golden on both sides. Should be about 8-10 min.View original recipe