Rinse sushi rice under cold water until the water runs clear. Combine rinsed rice with water in a saucepan and bring to boil over medium-high heat. Reduce to low, cover, and simmer for 15 minutes. Let sit covered for an additional 10 minutes.

Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the cooked rice using a spatula.

Spread the seasoned rice evenly in a shallow pan to create a layer approximately 1 inch thick. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove the rice from the refrigerator and slice into squares or rectangles using a sharp knife.

Heat neutral oil in a non-stick pan over medium heat. Fry the rice pieces for about 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.