Rinse the rice under cold water in a fine-mesh sieve until the water runs clear.

Cook the rinsed sushi rice in a rice cooker or on the stovetop with water.

In a bowl, mix rice vinegar, sugar, salt, and toasted sesame oil, then fold into cooled rice.

Press the seasoned rice mixture into a lined baking tray, refrigerate for at least 3 hours.

Slice the chilled rice into bite-sized pieces and pat dry with a paper towel.

Fry rice pieces in heated oil, frying each side for 1-2 minutes until golden brown.

Drain on a wire rack and serve warm with toppings of choice.