California Crispy Rice

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California Crispy Rice

Yield: 2 Cakes

Author: Philip Tucker

A simple take on a California style roll but not rolled and doesnt have cucumber, theres enough wet and mushy things here to where it wouldn't add the crunch the way it would in a roll or that the fried rice wouldn't. This is inspired by my Spicy Tuna Crispy Rice recipe, but with crab and more of a lighter, non-spicy take.

Ingredients

The Rice

• 1 cup sushi rice
• 1 tbsp Mirin
• 2 tsp Rice Vinegar

Crab Mix

• 4 imitation crab sticks (shredded or pulse chopped)
• 2 tbsp of kewpie mayo
• 1/4 tsp of sesame oil
• 1/4 tsp of salt

Extras

• Thinly sliced 1/2 Avocado

Instructions

Rice

1. Make 1 cup of sushi rice in a rice cooker or pot
2. Once the rice is finished, add the mirin and rice vinegar and mix that in
3. Let the rice cool to room temp
4. Using a ring mold or the lid of mason jar, add rice to fill and firmly pack it into a circle
5. In a cast iron or deep frying pan, add some oil and bring to medium heat
6. Fry the rice circle/cake until golden brown on each side (careful not to over fry or the rice will be rock hard and not very fun to eat)
7. Remove and let slightly cool
8. While rice is cooling take your crab stick and shred or pulse chop it
9. Add the crab to a bowl and add in the Kewpie mayo, Sesame Oil, and Salt; Stir
10. With the crab mixture done, add the rice patty to a plate
11. Top the rice patty with your thinly sliced avocado
12. Using your hands form the crab mixture into its own patty shape and place on top of the avocado (I use gloves because I hate touching food while plating, but you do whats best for you)
13. Optional: Drizzle with sauce or top with tempura flake
14. ENJOY!