Ingredients:

  • 8 oz Imitation Crab (Kani), shredded
  • 2 cups Short Grain Sushi Rice (cooked and chilled)
  • 1/2 cup Japanese Mayonnaise
  • 3 tsp Sriracha
  • 1 Tbsp Rice Vinegar
  • 1 cup Neutral Oil (for deep-frying or air-frying preparation)

Instructions:

  1. Tightly pack the 2 cups of chilled, cooked short grain sushi rice into uniform squares or blocks, approximately 1-inch thick. Ensure they are packed very tightly to prevent crumbling during frying.
  2. Heat 1 cup of Neutral Oil in a deep frying pan to 375°F (190°C). Carefully place the rice blocks into the hot oil (or air fry until golden and crispy). Fry for 3–5 minutes per side until deeply golden brown and rigid. Remove and drain excess oil immediately on paper towels.
  3. In a mixing bowl, combine the 8 oz shredded Imitation Crab (Kani) with 1/2 cup Japanese Mayonnaise, 3 tsp Sriracha, and 1 Tbsp Rice Vinegar. Mix thoroughly until the crab is creamy, evenly coated, and seasoned.
  4. Place the crispy rice blocks on a serving plate. Top each block generously with the Spicy Crab Salad mixture. Serve immediately while the rice blocks retain their crunch.