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Bobby Flay Crunchy Rice Recipe

Bobby Flay Crunchy Rice recipe
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Bobby Flay’s crunchy rice is inspired by crispy rice dishes found in Persian, Korean, and Latin cuisines. It involves pressing cooked rice into a hot pan until a golden crust forms, then serving it with spicy, creamy toppings such as tuna tartare, avocado, or chili-lime slaw. The dish delivers both comfort and crunch in every bite.

Ingredients

For the Crunchy Rice Base:

  • Cooked jasmine or sushi rice – 2 cups (preferably chilled)

  • Rice vinegar – 1 tablespoon

  • Sesame oil – 1 tablespoon

  • Neutral oil (vegetable or canola) – 2–3 tablespoons

  • Salt – to taste

Optional Toppings:

  • Diced avocado

  • Spicy tuna or salmon tartare

  • Sriracha mayo

  • Soy sauce

  • Thinly sliced scallions

  • Pickled ginger

  • Toasted sesame seeds

  • Fresh cilantro or microgreens

Instructions

  • Chill the rice – Use leftover or cold rice. Fresh rice is too soft to crisp properly.

  • Season the rice – Mix rice with sesame oil, rice vinegar, and a pinch of salt.

  • Heat the oil – Add 2–3 tablespoons of neutral oil to a nonstick or cast iron pan over medium heat.

  • Press the rice in the pan – Spread rice evenly in a ¾-inch layer, pressing down with a spatula.

  • Cook until golden – Let it cook undisturbed for 7–10 minutes until a crisp golden crust forms.

  • Flip or serve as is – If you want, flip it in portions, or cut and serve straight from the pan.

  • Add toppings – Spoon spicy mayo, avocado, or tuna tartare over each piece. Garnish with scallions, sesame seeds, or cilantro.

  • Serve immediately – Enjoy hot for the best crunch.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-crunchy-rice/