Begin by rinsing sushi rice under cold water in a fine-mesh strainer for 3-5 minutes.

Cook the rinsed rice with water, usually 1 ¼ cups, according to your appliance's instructions or boil and simmer for 18-20 minutes.

Whisk together rice vinegar, sugar, and salt, then fold mixture into warm rice.

Spread the seasoned rice on a baking tray, press down to form a compact block, cover and refrigerate for at least 3 hours.

Once chilled, lift the rice from the tray, slice into bite-sized pieces, pat dry with a paper towel.

Heat neutral cooking oil over medium heat and fry rice pieces for 1-2 minutes on each side until golden brown.

Transfer fried bites to a wire rack to drain excess oil and serve warm with toppings.