Crispy Rice Sushi Bites (Copycat Nobu Recipe) Recipe

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar has dissolved. Set aside to cool.

In a large bowl, mix the cooked sushi rice with the vinegar mixture until well combined. Let it cool slightly.

Spread the rice onto a baking sheet lined with parchment paper, pressing it down to form a thin layer. Place in the refrigerator for about 15 minutes to firm up.

Heat the vegetable oil in a large skillet over medium heat. Carefully transfer the chilled rice onto a cutting board and cut into bite-size squares.

Working in batches, fry the rice squares in the hot oil until crispy and golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.

In a small bowl, mix together the soy sauce, sesame oil, green onion, and sesame seeds.

To serve, top each crispy rice square with a slice of sushi-grade fish and drizzle with the soy sauce mixture. Serve immediately.