Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2¼ cups (532g) of water.

Bring to a boil, then cover and reduce the heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes.

In a small bowl, whisk together the rice vinegar, sugar and salt. Remove from the heat, sprinkle with the rice vinegar mixture, and fluff the rice with a fork and let cool.

Lift the plastic wrap from the pan, then use a knife to cut it into 12 even squares or a 2” circle cookie cutter to cut out circles.

Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few pieces of rice at a time in the pan. Cook the rice undisturbed until one side is golden brown and crispy, about 2 minutes. Flip and continue to cook until deeply golden brown and crispy all over, about an additional 2 to 3 minutes.

Remove from the pan to a paper towel-lined plate or a cooling rack set over a paper towel-lined baking sheet to drain. If cooking squares, cut each square of crispy rice in half. Add desired toppings to the crispy rice and serve.