A quick and easy appetizer, dinner or snack that I adapted from a TikTok (yes, TikTok) video that Emma showed me. Pretty good!
- 1.5 cups sushi rice
- 1 8oz. package of imitation crab meat (you only need 4oz.)
- 1 cup potato starch (can user corn starch in a pinch)
- 1 bunch scallions
- 1 sheet nori
- 2 tbsp. mayonnaise
- 1 tsp. chili garlic crisp
- 1/4 cup seasoned rice vinegar (if you don’t have any, just use regular rice vinegar and add 2 tsp sugar and a good pinch of salt.)
- 1 lime
- Prepare the sushi rice. Add 1.5 cups of rice and 2 cups of cold water to a pot. Allow rice to soak for about 15 minutes before turning on heat.
- Bring rice to a simmer and cook about 15 minutes or until water is absorbed. Remove from heat and let stand for another 10 minutes before using.
- Season your rice and pack it into plastic wrap in the bottom of a casserole dish. The goal here is both to form the rice into a brick from which you can cut sushi-size nuggets from, but also to help it retain shape when frying. Put the rice in the freezer to cool down quickly.
- While the rice is cooling down, get about 4-5 ounces of your fake crab meat and pull it apart in a bowl. Next, add a pinch of salt and one teaspoon of your chili garlic crisp (see previous recipe) and 2 tablespoons of mayonnaise. Adjust the mixture to your liking (more crab/less crab, more mayo/less mayo).
- When the rice is very cool, but not frozen, remove it from the dish and cut into nigiri-sized nuggets. Or maki-sized nuggets. Whatever. I don’t care!
- Roll the nuggets lightly in the potato starch and then place them gently in a sauté pan on medium heat with 1/4 inch of oil covering the bottom. Allow each side of the nugget to brown, turning gently to get even coverage.
- Remove nuggets from pan to plate lined with paper towel and salt lightly.
- Plate your dinner! Put a drip of chili oil down first, then the rice nuggets. Next, place a small scoop of crab salad on top using a spoon and your fingers. Finally, slice up some scallions and a sheet of nori into strips as thin as you can, and liberally distribute over the rolls.
That’s it! I know the knife work is bad, I could only find the worst, dullest one. I also only had corn starch around so I wasn’t able to do this 100% true to the video, but I also didn’t have avocado, because avocado isn’t good on rice to me. The corn starch was a little heavier of a breading than I would have wanted, but the finished product still tasted great. I bet this would actually work really well if you did a traditional double dredge in panko breadcrumbs too… nice.