So here’s a very important quick tip about making crispy rice. And not just any crispy rice, sushi crispy rice.

While I have a detailed blog post on how I make my brown crispy rice, for loose independent grains for crispy rice salads… this is a different type of crispy rice all together. This is more like a crispy rice patty, that can hold all the things.

You can cut it in rectangles and top with spicy tuna. You can cut it in rounds, and make a salmon burger with crispy rice buns. You can make a square and top it with an edamame humus for meatless monday. Endless possibilities.

The key to making it is the same. You make your sushi rice and then pat it down on a parchment lined tray in whatever amount you need. Cover with more parchment and refrigerate over night.

Cut into whatever shape you want, right before placing in hot avocado oil. Cook until browned on all sides.