Firecracker Crispy Rice Bites
Golden, crunchy rice squares topped with spicy mayo and scallions — a sushi-adjacent bite that's quick, fiery, and perfect for apéro.
Ingredients
Crispy Rice
- 2 cups cooked short-grain rice day-old if possible
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons neutral oil for frying
Spicy Mayo Topping
- 1/4 cup mayonnaise
- 1 tablespoon sriracha adjust to heat tolerance
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Garnishes
- 2 scallions thinly sliced
- 1 teaspoon toasted sesame seeds optional
Instructions
- In a bowl, mix cooked rice with vinegar, sugar, and salt. Press into a parchment-lined loaf pan to about 1/2-inch thickness. Chill 10 minutes to firm.
- Lift rice slab out and cut into 12 rectangles.
- Heat neutral oil in a skillet over medium-high heat. Fry rice pieces 2–3 minutes per side until golden and crisp. Drain briefly on paper towel.
- In a small bowl, whisk mayonnaise, sriracha, soy sauce, and sesame oil until smooth.
- Dollop or pipe spicy mayo onto each crispy rice bite.
- Scatter with scallions and sesame seeds. Serve warm or at room temperature.
Notes
Use frozen microwave rice pouches as a shortcut. For toddlers, keep some rice bites plain or top with soy/teriyaki instead of spicy mayo. Add smoked salmon, avocado, or leftover rotisserie chicken for extra flair. Ideal with a cold beer or crisp white wine.