Mushroom Crispy Rice Bites (Easy & Addictive Appetizer)

If you love crispy rice dishes or need a crowd-pleasing appetizer for your next gathering, these Mushroom Crispy Rice Bites are incredibly satisfying. Golden pan-fried rice squares topped with savory balsamic-soy mushrooms—this dish is crunchy, umami-packed, and surprisingly simple to prepare.

This recipe uses a mix of shimeji, enoki, and eryngii mushrooms, giving each bite a delicious combination of textures. It’s great as a party finger food, a holiday appetizer, or even a fun snack-night dish at home.

RECIPE

Servings: 18-20 pcs

Time: 30 min

Ingredients:

Mushroom Topping:

1/2 pack shimeji mushrooms
1 pack enoki mushrooms
1 pc eryngii (king oyster mushroom)
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp balsamic vinegar

Crispy Rice

3 cups cooked rice (for a 8x5.5 inch tray)
Frying oil
1 tbsp soy sauce
1 tbsp mirin

Instructions:

Prepare the Mushrooms and Garlic
Break apart the shimeji and enoki.
Cut the enoki and eryngii into bite-sized pieces.
Mince the garlic.
Sauté the Mushrooms
Heat a pan with a little oil.
Add garlic and cook until fragrant.
Stir in the mushrooms and cook until softened.
Season with soy sauce and balsamic vinegar, letting it simmer until slightly reduced and glossy.
Shape the Rice Base
Line a tray with plastic wrap.
Spread the cooked rice evenly across the tray and gently press to flatten.
Let it cool until firm enough to cut.
Cut Into Bite-Sized Pieces
Slice the rice into small rectangles.
Pan-Fry Until Crispy
Heat oil in a pan over medium heat.
Fry the rice pieces on both sides until golden and crispy.
Season the Rice
Combine soy sauce and mirin, then lightly splash over the freshly fried rice to give them a savory glaze.
Assemble
Top each crispy rice square with a spoonful of the sautéed mushrooms.
Serve warm and enjoy!