Rinse 1 cup of sushi rice under cold water until the water runs clear, then combine with 1 ¼ cups of water in a pot. Bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Allow to cool slightly.

In a bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt until dissolved. Fold this into the cooled rice.

Line a baking tray with parchment, spread seasoned rice in an even layer, cover with plastic, and refrigerate for at least 3 hours.

Cut the chilled rice into 1-2 inch pieces, patting dry to remove moisture.

Heat ½ inch of oil over medium-high heat. Fry the rice pieces for 1-2 minutes until golden and crispy. Drain on a wire rack.