Homemade Crispy Sushi Rice Cakes

In a small bowl, combine the rice vinegar, caster sugar, and a portion of the salt. Stir until the sugar has completely dissolved to create the sushi seasoning.

Rinse the sushi rice under cold water until the water runs clear. Place the rinsed rice and water in a small pot over medium-high heat without a lid.

Once the water begins to bubble at the edges and ripple in the center, place the lid on the pot and reduce the heat to medium-low. Cook for 13 minutes or until all water is absorbed.

Remove the pot from the heat and let the rice rest, covered, for 10 minutes to allow the steam to finish the cooking process.

Remove the lid and pour the prepared sushi seasoning over the rice. Gently fluff and mix the rice using a rubber spatula to incorporate the flavors without mashing the grains.

Line an 8-inch (20cm) square pan with parchment paper. Transfer the hot rice into the pan, spreading it into an even layer. Cover with another piece of parchment and press down very firmly.