Air Fryer Crispy Rice Bites
I may or may not be obsessed with these little bites. They somehow manage to be crunchy, creamy, and chewy all in one bite. They're also:
Super easy to make
Great for using up leftover rice
Not laden down with oil thanks to the air fryer
Incredibly versatile! You can make sushi bites, they can be a simple side dish, a mini plate to hold some pan seared salmon, avo, and cucumber...
1 cup California sushi rice aka short grain white rice
1 1/2 cup water
2 Tbsp low sodium soy sauce or coconut aminos
1 Tbsp rice vinegar
2 tsp toasted sesame oil
Avocado oil, or avocado oil spray (EVOO will work too)
Cook rice according to package. While rice is still warm gently mix in low sodium soy sauce, rice vinegar, and sesame oil.
Line an 8” by 8” baking dish or a container with flat bottom with saran wrap.
Add rice to baking dish and press it down, flattening it as much as possible. You many want to use the back of a spoon to help the rice stick together. make sure corners and edges are flat too compact too. In the end, the rice block should be about 3/4 -inch thick.
let cool to room temperature, then seal container and refrigerate overnight.
Wet a chopping board with some water to prevent rice from sticking. Carefully lift rice block out of baking dish and remove saran wrap. Slice rice block into about 1.5 inch blocks, or whatever shape you're going for.
Preheat air fryer. Spray fryer basket with avocado oil. Spray rice bites with another thin layer of oil then place the oiled-side down into the basket. Leave some space between the pieces. Air fry at 400 degrees F for 7-8 minutes. Spray another thin layer of oil and carefully flip them to air fry for another 8 minutes. They should be golden brown and crispy when done. Serve immediately!