Loading...

Place the 600 grams of cooked (leftover) rice into a large plastic bag. Flatten the rice inside the bag until it is thin, about 0.5–1 cm thick. This can be done by pressing with hands or a rolling pin.

Using a small round cookie cutter or a similar tool, cut the flattened rice into small round shapes.

Heat a pan with a generous amount of 4 tablespoons of oil over medium heat.

Place the shaped rice pieces into the hot pan. Cook the rice pieces on medium heat, pressing them slightly with a spatula to help them become crispy and golden on both sides. This will take several minutes per side.

Once the rice pieces are crispy, add the caramel soy glaze ingredients directly to the pan: 60 ml soy sauce, 30 grams dark sugar, and 30 ml mirin. Reduce the heat to low.

Cook the glaze mixture on low heat, stirring gently, until the sauce thickens and becomes glossy. Toss the rice pieces in the sauce to ensure they are evenly coated.

Remove the coated rice pieces from the pan promptly before the caramel soy glaze hardens too much.

Wrap each crispy, caramelized rice bite with a small square of nori (seaweed sheet) and serve immediately.

Place the 600 grams of cooked (leftover) rice into a large plastic bag. Flatten the rice inside the bag until it is thin, about 0.5–1 cm thick. This can be done by pressing with hands or a rolling pin.

Using a small round cookie cutter or a similar tool, cut the flattened rice into small round shapes.

Heat a pan with a generous amount of 4 tablespoons of oil over medium heat.

Place the shaped rice pieces into the hot pan. Cook the rice pieces on medium heat, pressing them slightly with a spatula to help them become crispy and golden on both sides. This will take several minutes per side.

Once the rice pieces are crispy, add the caramel soy glaze ingredients directly to the pan: 60 ml soy sauce, 30 grams dark sugar, and 30 ml mirin. Reduce the heat to low.

Cook the glaze mixture on low heat, stirring gently, until the sauce thickens and becomes glossy. Toss the rice pieces in the sauce to ensure they are evenly coated.

Remove the coated rice pieces from the pan promptly before the caramel soy glaze hardens too much.

Wrap each crispy, caramelized rice bite with a small square of nori (seaweed sheet) and serve immediately.