1 cup Sushi Rice
1 1/2 tbsp rice wine vinegar
1 tsp sesame oil
1/2 tsp salt
1/2 tsp sugar
Vegetable oil, for frying
8 oz imitation crab meat, shredded or thinly sliced in strips
1/4 cup kewpie mayo
2 tbsp sriracha hot sauce
1/2 avocado, halved, pitted and peeled. Sliced
2 tbsp lemon juice
1/4 tsp salt
2 tbsp sesame seeds (optional)
1/2 cup pickled ginger (optional for serving)
1/2 cucumber cut in small sticks and peel ribboned
For Crispy Rice:
Cook rice according to package directions. Stir in vinegar, sesame oil, salt and sugar. Spread rice on a small glass container-lined with plastic wrap. Let cool completely. Refrigerate for 1 to 2 hours or until well chilled.
Using wet hands, cut squares of about 2 in by 2 inches. Repeat with remaining rice (you should have about 8-12 squares).
Heat 1 cup vegetable/corn oil in large nonstick skillet set over medium heat. In batches, cook rice squares for 2 to 3 minutes per side or until golden brown and crispy, adding oil to pan as needed. Transfer to paper towel–lined tray.
Spicy imitation Crab:
In bowl, stir together crab, mayonnaise, sriracha and; refrigerate until ready to use.
Slice your avocado and drizzle with lemon/lime juice. Or you may choose to mash together avocado, lemon juice in a small bowl; cover and refrigerate until ready to use.
To serve, top each crispy rice square with 1/2 tbsp spicy crab mixture and 1-2 small slices of avocado or 1 Tbs of mashed avocado. Garnish with cucumber ribbons and seeds if using. Serve with pickled ginger. Enjoy!