• Cook the rice. Rinse the rice under cold water until the water runs clear to remove any excess starch. Cook the rice using a rice cooker or on the stovetop according to package directions. Or make instant pot sushi rice.
• Season. Add the rice vinegar, sugar, and salt to a small microwave-safe bowl. Microwave for 15 seconds to help the sugar dissolve. Whisk to combine then pour the vinegar mixture over the warm cooked rice and use a cutting method with a rubber spatula or rice paddle to mix the rice until the seasoning is distributed.
• Shape the rice and chill. Tightly pack the seasoned rice into an even layer in a small shallow baking dish or quarter sheet pan, lined with plastic wrap or parchment paper (leave some overhang for easy removal). The rice should be about 1/2 inch thick. Cover and place in the fridge to cool completely.
• Cut into squares. Holding onto the parchment paper or plastic wrap, lift the rice block out of the baking dish and transfer it to a cutting board. With a sharp knife, cut the rice block into bite-sized rectangles or squares. You may need to wipe down the blade with a wet cloth between cuts to keep the rice from sticking to the knife.

Shallow Fry Method

• Shallow fry. Add a thin layer of oil to cover the bottom of a large frying pan or skillet over medium heat. Cook the rice squares on each side for 4-5 minutes or until golden brown. Transfer the crispy rice squares to a cooling rack to get rid of any excess oil and allow them to crisp up further.

Air Fryer Method

• Air fry. Arrange the rice squares in a single layer in the air fryer basket with a little space in between each one. Spray the top of the rice squares with avocado oil or olive oil. Cook at 430ºF for 13-15 minutes, turning the rice squares over halfway through and spraying the tops of with a little more oil.