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Crispy Sushi Rice Squares and Crab Salad

Crispy Sushi Rice Squares and Crab Salad

Back when I lived in Charlotte, one of my favorite places to grab lunch with my mom was Futo Buta, a swanky ramen joint on the hip side of town. And while the ramen was exceptional, I think the real draw for my mom and me was actually an appetizer – Crispy Rice Squares. The restaurant would sell them topped with spicy tuna and wasabi soy sauce, but we would always opt for the squares served plain (and therefore sold cheaper – just another example of Katya being able to talk herself into a discount). But now that I’m cooking them at home, I can opt for whatever fancy toppings I want, including this super tasty crab salad that comes together in no time at all.

Crispy Sushi Rice Squares and Crab Salad

Ingredients

2 cups Sushi Rice
2 1/4 cups Water
1 Tbsp Seasoned Rice Wine Vinegar

1 lb Crab meat
1 Red Bell Pepper, sliced thinly
1 stalk Celery, diced
2 Scallions, chopped
1 Tbsp diced Chives
1/3 cup Mayo
1/3 cup Sour Cream
1 Tbsp Toasted Sesame Oil
1 Tbsp Sriracha
1 Tbsp Soy Sauce
Juice of 1/2 Lemon

  1. Prepare the Sushi Rice: Rinse sushi rice in colander until water runs clear and starch is washed off. Let sit in colander for 1 hour to dry.
  2. Add rice to pot with water and bring to a simmer over medium high heat. Once simmering, reduce heat to low and cover pot.
  3. Cook rice for 10 minutes. Remove lid to let steam escape before placing lid back on letting sit off the heat for 10 more minutes.
  4. Remove rice to sheet pan. Working quickly, fan rice with magazine or newspaper while adding vinegar and tossing with fork. Spread rice into even layer and move to fridge.
  5. Make the Crab Salad: Combine all crab salad ingredients in large bowl. Toss with fork to combine. Move to fridge and let chill while you fry the rice squares.
  6. Fry the Rice Squares: In a medium skillet over medium high heat, heat 1/2 inch of vegetable oil.
  7. Cut sushi rice into patties about 3 inches across. Pat with damp finger to help them hold together.
  8. Frying in batches, add squares to oil and fry for about 2-3 minutes per side, or until golden brown and crispy.
  9. Move finished squares to paper towel-lined plate and season immediately with coarse salt.
  10. Top finished squares with generous scoop of crab salad. Adorn with extra drizzle of sriracha.

October 10, 2021 Noah Lieberman

Author

Noah Lieberman
Noah Lieberman
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