Crispy Rice
Total Time
Prep: 15 min. + chilling Cook: 5 min./batch
Yield
2 dozen
Crispy rice is the homemade sushi alternative of my dreams—and it will soon to be yours too!
Ingredients
- 4 cups slightly cooled seasoned sushi rice
- 9 tablespoons canola oil, divided
- 1/2 pound flake-style imitation crabmeat
- 1/2 cup Sriracha mayonnaise
- 1/4 cup finely chopped cucumber
- 1 green onion, chopped
- 1/4 cup cornstarch
- 1/2 medium ripe avocado, peeled and thinly sliced
- Sesame seeds and soy sauce
Directions
- Line a 9x9-in. baking pan with plastic wrap. Press rice evenly into plastic wrap using wet hands (it should be about 1/2 inch thick). Cover and refrigerate until chilled, at least 2 hours or overnight.
- Using sides of plastic wrap, remove rice to a cutting board. Discard plastic wrap. Cut rice into 24 pieces. Dip each piece in cornstarch and shake off excess.
- In a large skillet, heat 3 tablespoons oil over medium heat. Cook rice pieces in batches until golden brown, 5-6 minutes on each side, adding more oil as needed. Remove to paper towels.
- In a small bowl, combine crab, mayonnaise, cucumber and green onion. Top rice squares with sliced avocado, crab mixture and sesame seeds. Serve with soy sauce.
Nutrition Facts
1 piece: 159 calories, 9g fat (1g saturated fat), 4mg cholesterol, 132mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.
Crispy rice squares are a great use for leftover rice. We topped these with California roll-inspired toppings, but the sky's the limit on what you could serve on these sturdy rice squares. —Taste Recipes Test Kitchen
Recipe Creator
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