Rinse and cook rice: Rinse 1 cup of sushi rice under cold water until clear, then combine with 1.2 cups of water and cook until tender, about 15-20 minutes.

Season rice: Whisk together 1 teaspoon of salt, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Gently fold into cooled rice.

Shape and chill: Transfer seasoned rice to a lined baking tray, press into a layer about ½ inch thick, cover, and refrigerate for at least 3 hours.

Slice and dry: Cut chilled rice into bite-sized pieces. Pat with paper towels to reduce moisture.

Fry: Heat ½ inch of cooking oil in a skillet to 350°F. Fry rice pieces until golden brown, about 1-2 minutes per side.

Drain and serve: Remove bites from oil and drain on a wire rack. Add optional toppings as desired.