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
- 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.
Add rice to pot with water and bring to a simmer over medium high heat. Once simmering, reduce heat to low and cover pot.- 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.
- 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.
- 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.
- Fry the Rice Squares: In a medium skillet over medium high heat, heat 1/2 inch of vegetable oil.
- Cut sushi rice into patties about 3 inches across. Pat with damp finger to help them hold together.
- Frying in batches, add squares to oil and fry for about 2-3 minutes per side, or until golden brown and crispy.
- Move finished squares to paper towel-lined plate and season immediately with coarse salt.
- Top finished squares with generous scoop of crab salad. Adorn with extra drizzle of sriracha.
