Rinse sushi rice several times until the water runs clear. Cook the rice in a rice cooker or on the stovetop until fluffy and tender.

In a small bowl, mix salt, rice vinegar, sugar, and sesame oil until dissolved. Combine with the cooked rice, stirring gently.

Press the seasoned rice firmly into a lined square baking tray. Cover with plastic wrap and refrigerate for at least 3 hours.

Once chilled, remove the rice block and slice into bite-sized rectangles. Pat them dry with a paper towel.

Heat oil in a skillet over medium-high heat. Fry the rice rectangles for 1-2 minutes on each side until golden brown.