Rinse sushi rice well under water about 5 times until it’s almost clear and not murky
If using a rice cooker skip to step 3. If cooking rice using a pot over the stove, continue to step 2
Add rice to a pot with the water and place on the stove over medium to high heat
Once water is boiling, reduce the heat to low- medium and place the lid on to cook for 15 minutes
Then remove from the heat and leave the lid on and allow it to steam for 5 minutes
Transfer the cooked sushi rice to a bowl using a wooden paddle or spatula
To a small ramekin add sugar, rice wine vinegar and a pinch of salt. Pour over the rice and mix in gently using a wooden paddle or spatula
Line a tray or container with cling wrap and transfer the rice to the tray
Flatten the rice with the back of the spoon to level the top. Rice should be nice and compact
Place in the fridge to set for at least 3 hours
Once set, cut the rice with a sharp knife into even rectangles or squares
Pan fry the rice squares in your preferred oil for a few minutes on each side until they’re golden brown.
Allow to rest on a cooling rack once removed from the pan to keep crispy
