Let me tell you a story about the first time I tried to make Bobby Flay's crispy rice at home. So, I saw this dish on TV (you know, one of those days when you accidentally watch three episodes in a row), and I got it into my head that I’d pull it off for my family. Well, let’s just say the first batch was, um, more like Bobby Flay's not-so-crispy rice. But! After a few kitchen disasters—one involving slightly singed fingertips and a very judgy cat—I figured out a way that works for me, and now it’s one of those recipes I break out when I want to look like I really know what I’m doing.
Why You'll Want to Make This Crispy Rice (Even If You Burned It Once)
I make this when I’m craving that restaurant-style crunch but in pajamas. My family actually cheers for it now (well, my teenager grunts but that’s high praise.) The contrast of the crispy bottom and the soft, chewy rice on top? Oof. So good. Sometimes I’ll just fry the rice and top it with whatever’s on hand—leftover salmon, avocado, spicy mayo. Actually, I used to dread making rice on a weeknight, but once you see the golden bits forming, it’s hard not to get a bit giddy. (And yeah, I’ve ruined a few pans along the way. Worth it.)
What You’ll Need: Ingredients (and a Couple Substitutions)
- 2 cups cooked, cooled sushi rice (I've sometimes used jasmine rice when I forget to plan ahead. Still tasty, just a slightly different vibe.)
- 2-3 tablespoons neutral oil (Canola or grapeseed—my grandmother insisted on peanut oil, but frankly, whatever’s not olive oil is fine.)
- Salt, to taste (I’m a bit heavy-handed. You do you.)
- Spicy mayo or sriracha, for topping (Totally optional, but why not?)
- Thinly sliced green onions, for garnish (Or chives, or nothing—I’ve skipped it and no one staged a protest.)
- Sesame seeds (If you remember. Sometimes I do, sometimes not.)
- Your protein of choice: Tuna tartare, salmon, or leftover roast chicken—honestly, go wild. Or skip entirely.
So, How Do You Actually Make Bobby Flay’s Crispy Rice?
- Prep your rice: If you’re using leftover rice from yesterday’s takeout (guilty), let it come to room temperature. Otherwise, spread freshly cooked rice on a baking sheet and let it cool off—no need to obsess over it, just not steaming hot.
- Shape it: Grab a handful and press it into rectangles or little discs. I used to try for perfect shapes, but honestly, rustic is a vibe. Wet hands help, by the way, or you’ll look like you’ve been papier-mâché-ing.
- Heat your pan: Nonstick is best (but I’ve done it in a regular skillet, just more oil and a bit more patience). Get the oil shimmering—not smoking. If you drop in a rice bit and it sizzles, you’re good.
- Fry it: Lay the rice cakes down gently. Don’t crowd the pan; give them breathing room. Fry for about 3-4 minutes on each side, until they’re golden and, well, crispy. This is where I usually sneak a taste—or two. Don’t judge.
- Drain and season: Set them on a wire rack or paper towel. Sprinkle salt on while they’re still warm (trust me, the salt clings better).
- Top and serve: Dollop on spicy mayo, scatter green onions, add your protein, and finish with sesame seeds if you’re feeling fancy—or lazy like me, and just want to use up what’s left in the jar.
Notes from My (Slightly Chaotic) Kitchen
- Actually, I find it works better if you let the shaped rice chill for a bit in the fridge before frying. Less falling-apart drama.
- Don’t stress if the first side sticks a tiny bit. Pry gently with a spatula—if it resists, give it another minute.
- Sometimes I forget the sesame seeds entirely and no one notices. The world keeps turning.
Some Ways I've Tweaked This (And One That Flopped)
- Tried adding chopped scallions directly into the rice before frying—pretty good, adds a pop of flavor.
- Used brown rice once. It’s doable but not as sticky, so a bit harder to shape. Not my favorite, but maybe you’ll have better luck?
- Once I thought I’d be clever and use cauliflower rice. Yeah… that was a soggy, sad mess. Skip it unless you enjoy disappointment.
Equipment... and My Trusty Workarounds
You’ll want a good nonstick skillet (I know, I know, I said it’s essential, but I’ve managed with a regular pan and extra oil in a pinch). A fish spatula makes flipping easier, but honestly, any spatula will do if you’re gentle. No fancy molds? Just use your (clean!) hands. Or a coffee mug as a press—done that more than once.
How Long Will These Keep? (Spoiler: Not Long Enough)
Store any leftovers in an airtight container in the fridge—though honestly, in my house it never lasts more than a day! Re-crisp in a pan or even the oven at 375F for a few minutes. The microwave makes them kinda sad, just saying.
How I Like to Serve Bobby Flay’s Crispy Rice
I usually pile them up on a big plate and let people top their own. Sometimes we do a little DIY bar with chopped avocado, spicy mayo, sliced radishes, and whatever protein is lurking in the fridge. Birthday parties? I’ve served these as appetizers, and they’re always first to disappear (well, unless the cheese plate is nearby—people are animals for cheese).
Pro Tips I Learned the Hard Way
- I once tried rushing the frying step because I was late for dinner—it stuck so badly I nearly threw the pan out. Patience actually matters here.
- Make sure your oil is hot enough before adding the rice, or you’ll get a sad, pale crust that’s more chewy than crispy. You can always turn the heat down, but you can’t undo sogginess.
- Don’t use olive oil, it gets bitter at high temps. Been there, regretted that.
Honestly Asked FAQ
- Can I use day-old takeout rice?
- Totally. Just bring it to room temp first (otherwise it’s a bit clumpy). Some folks say day-old rice works better—I’m one of them.
- What if I don’t have sushi rice?
- Jasmine or even regular short grain works. It just won’t stick together quite as neatly—no biggie.
- Can I freeze crispy rice cakes?
- Technically yes, but when you reheat them, they’re not as snappy. I mean, you could, but I never do. Too lazy.
- What’s your favorite topping?
- Honestly, spicy tuna with avocado, but leftover rotisserie chicken and chipotle mayo is a close second. Oh, and once I just did kimchi. Wild card, but good.
- Do I need a fancy spatula?
- Nah, but if you want to see my favorite kitchen tools, check out Serious Eats' fish spatula roundup.
Oh, and if you want a step-by-step video (because honestly, sometimes I just need someone to show me), this YouTube video nails the crispy part.
One more thing: if you’re ever unsure if it’s crispy enough, just poke at it. If it resists, you’re probably close. Or just trust your nose—mine always tells me before my timer does. Happy frying!
Ingredients
- 2 cups cooked sushi rice, cooled
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil, for frying
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon scallions, finely chopped
- 1 teaspoon toasted sesame seeds
Instructions
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1In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooled sushi rice.
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2Line a baking dish with plastic wrap. Press the seasoned rice evenly into the dish to about ½-inch thickness. Cover and refrigerate for at least 1 hour to firm up.
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3Remove the rice from the dish and cut into small rectangles or squares.
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4Heat vegetable oil in a nonstick skillet over medium-high heat. Fry the rice pieces in batches until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
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5In a small bowl, whisk together sesame oil and soy sauce. Drizzle over the crispy rice or serve on the side for dipping.
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6Garnish the crispy rice with chopped scallions and toasted sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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