Crispy Rice Cakes

Step 1: Mix the rice vinegar and sugar until the sugar dissolves.

Step 2: Put the rice and water in a small pot without a lid over medium-high heat. Once the edges bubble and the middle ripples, cover the pot and reduce the heat to medium-low, or low if your stove runs strong. Cook for 13 minutes, or until the water is absorbed.

Step 3: Remove the pot from the heat and let the rice rest for 10 minutes with the lid on.

Step 4: Remove the lid, pour the sushi seasoning over the rice, and fluff it with a rubber spatula.

Step 5: Line a 20 cm/8-inch square pan with baking or parchment paper. Scrape the hot rice into the pan and spread it evenly. Cover with another sheet of paper and press the rice in very firmly.

Step 6: For best results, place something flat on top, such as a second pan of the same size, and weigh it down with 5 cans weighing 400 g/14 oz each.

Step 7: Let the rice cool completely, cover it with cling wrap, and refrigerate overnight, for at least 6 hours. For a faster option, refrigerate it uncovered until fully cool, cover it, freeze it for 1 hour, then refrigerate it for 1 hour.

Tip: Do not let the rice freeze completely; it will become loose and wet when thawed.

Step 8: Lift the rice out using the paper overhang. Wet the knife blade for neater cuts, then cut the rice into 15 rectangles: cut 5 strips, then cut each strip into 3 pieces.

Step 9: Heat about 1/4 cup of the oil in a large non-stick pan over medium-high heat. Add half the rice cakes; they should sizzle gently. Lower the heat to medium and cook for 4 minutes, until golden and crisp. Turn and cook the other side for 4 minutes.

Step 10: Transfer the rice cakes to a paper towel-lined plate. Sprinkle both sides with salt while hot.

Step 11: Add the remaining oil and cook the remaining rice cakes.

Step 12: Serve as a snack or use as a base for canapés.

Step 13: Try topping the rice cakes with spicy tuna, tuna poke, salmon mousse, or crostini toppings.