Crispy Soy Caramel Rice Bites
Crispy Soy Caramel Rice Bites
Ingredients
- 600 grams cooked rice, leftover
- 4 tablespoons oil
- 4 sheets nori, cut into small squares
For the Caramel Soy Glaze
- 60 ml soy sauce
- 30 grams dark sugar
- 30 ml mirin
Instructions
- 1
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.
⏱️ 5 min
- 2
Using a small round cookie cutter or a similar tool, cut the flattened rice into small round shapes.
⏱️ 5 min
- 3
Heat a pan with a generous amount of 4 tablespoons of oil over medium heat.
⏱️ 1 min
- 4
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.
⏱️ 8 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 4 min
- 7
Remove the coated rice pieces from the pan promptly before the caramel soy glaze hardens too much.
⏱️ 1 min
- 8
Wrap each crispy, caramelized rice bite with a small square of nori (seaweed sheet) and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soy Caramel Rice Bites
- 600 grams cooked rice, leftover
- 4 tablespoons oil
- 4 sheets nori, cut into small squares
For the Caramel Soy Glaze
- 60 ml soy sauce
- 30 grams dark sugar
- 30 ml mirin
Instructions
- 1
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.
⏱️ 5 min - 2
Using a small round cookie cutter or a similar tool, cut the flattened rice into small round shapes.
⏱️ 5 min - 3
Heat a pan with a generous amount of 4 tablespoons of oil over medium heat.
⏱️ 1 min - 4
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.
⏱️ 8 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 4 min - 7
Remove the coated rice pieces from the pan promptly before the caramel soy glaze hardens too much.
⏱️ 1 min - 8
Wrap each crispy, caramelized rice bite with a small square of nori (seaweed sheet) and serve immediately.
⏱️ 5 min