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Gather all ingredients. Start by cooking the rice using a rice cooker or preparing on the stove. Do not wash the rice. You want to keep the starchiness because it will help the rice stick together.
To prepare cooked rice using the stovetop, bring the water to boil in a medium pot. Pour in the rice then set the burner to low, cover with a lid and let steam for 15 minutes, then fluff it up. Optional to add rice vinegar, but we like the added flavor. Cover again for 10 more minutes until the rice has fully absorbed the remaining liquid.
Heat a skillet with 1 tbsp of sesame oil to medium high heat. Place in the shredded nori and let it fry for a few minutes. Transfer to a small, napkin lined bowl.
Once the rice has cooked, spread the rice in a sheet pan. Pat it down evenly using a spatula to at least 1/2 inch in height. Place it in the freezer for about 30 minutes.
Once the rice has cooled, heat a skillet with around 2 tbsp of cooking oil to medium heat. Use a spatula to slice out 2” by 1” rectangles. Carefully place the rice rectangles in the skillet 3-4 at a time, adding in more oil as needed. Fry each rectangle for about 2-3 minutes on each side, or until golden brown, then place on a napkin covered plate or cooling rack.
Get creative! Top your crispy rice with your favorite toppings. We like to top with avocado, a spoonful of Toby’s Jalapeño Ranch Dressing & Dip, a pinch of fried nori, and a sprinkle of roasted sesame seeds.
Serve and enjoy!