Rinse the sushi rice until the water runs clear.

Combine rinsed rice with water in a pot, bring to a boil, then simmer for 15 minutes. Let sit for 10 minutes covered.

In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fold into cooked rice.

Transfer rice to a shallow dish, press down to form an inch-thick layer, cover, and refrigerate for at least 4 hours.

Cut chilled rice into squares, heat oil in a pan, and fry for 3-4 minutes on each side until golden.