Crispy Asian Rice Squares with Sauce Variations

Andy Anderson !


These are very popular in Japan, and you can get them from street vendors dotted about the various cities. One day I watched my favorite vendor make them, and this is my version of these tasty treats.

Not only do these babies taste awesome, they create a beautiful presentation for your next dinner party.

So, you ready… Let’s get into the kitchen.


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20 Min
15 Min
Stove Top


How to Make Crispy Asian Rice Squares with Sauce Variations


  2. Gather your ingredients.
  3. Cook the rice according to package directions.
  4. While the rice is still warm, shape it into squares.
  5. Chef’s Note: I use a square mold to achieve the nice squares. In Japan the most popular shape was a pyramid.
  6. Chef’s Tip: Why sushi rice? Sushi rice is very sticky, and will hold together better than other types of rice.
  7. Add a bit of peanut oil to a skillet over medium-high heat.
  8. Add the rice squares.
  9. Lightly brown them on all six sides, about 90 seconds per side.
  10. Remove from the oil and brush with your favorite sauce.
  11. Sauce: You can use just about anything that you wish for the sauce.
    • Japanese soy sauce
    • Oyster sauce
    • Tamari sauce
    • Japanese fish sauce
    • A mixture of tamari and honey (my favorite)
    • Various jams, like apricot or apple
  12. After brushing with the sauce, return them to the skillet, for a second browning, about 30 seconds per side.
  13. Chef’s Tip: It’s this second browning, that really infuses the flavor into the rice.
  15. Instead of just rice, why not put a surprise in the center, like a piece of sesame chicken, or crispy beef…
  17. Remove from the skillet, and serve while still nice and warm. Enjoy.
  18. Keep the faith, and keep cooking.
  19. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

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About Crispy Asian Rice Squares with Sauce Variations

Course/Dish: Other Appetizers
Main Ingredient: Rice/Grains
Regional Style: Japanese

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