1. In a small bowl, stir together the rice vinegar and sugar until the sugar dissolves. Set aside.

2. Place the sushi rice and water in a small saucepan over medium-high heat. When the water begins to bubble, cover with a lid and reduce the heat to low.

3. Cook for 13 minutes, or until the water is fully absorbed.

4. Remove from the heat and let the rice rest, covered, for 10 minutes.

5. Transfer the rice to a bowl and gently fold in the prepared seasoning mixture.

6. Line an 8-inch square pan with parchment paper. Spread the hot rice evenly into the pan.

7. Cover with another sheet of parchment paper and press the rice down firmly into a compact layer.

8. Place a flat object on top and add weight if possible. Allow the rice to cool completely.

9. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.

10. Lift the rice from the pan and place it on a cutting board. Lightly wet a knife and cut into 15 rectangular pieces.

11. Heat about 1/4 cup of the oil in a large nonstick skillet over medium heat.

12. Fry half of the rice cakes for about 4 minutes per side, or until deeply golden and crisp.

13. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

14. Repeat with the remaining oil and rice cakes.

15. Serve warm as a snack or topped with tuna poke, spicy tuna, salmon mousse, egg salad, chicken salad, or your favorite appetizer toppings.