Ingredients :
- 4 cups slightly cooled seasoned sushi rice
- 9 tablespoons canola oil, divided
- 1/2 pound flake-style imitation crabmeat
- 1/2 cup Sriracha mayonnaise
- 1/4 cup finely chopped cucumber
- 1 green onion, chopped
- 1/4 cup cornstarch
- 1/2 medium ripe avocado, peeled and thinly sliced
- Sesame seeds and soy sauce
Directions :
- Line a 9x9-in. baking pan with plastic wrap. Press rice evenly into plastic wrap using wet hands (it should be about 1/2 inch thick). Cover and refrigerate until chilled, at least 2 hours or overnight.
- Using sides of plastic wrap, remove rice to a cutting board. Discard plastic wrap. Cut rice into 24 pieces. Dip each piece in cornstarch and shake off excess.
- In a large skillet, heat 3 tablespoons oil over medium heat. Cook rice pieces in batches until golden brown, 5-6 minutes on each side, adding more oil as needed. Remove to paper towels.
- In a small bowl, combine crab, mayonnaise, cucumber and green onion. Top rice squares with sliced avocado, crab mixture and sesame seeds. Serve with soy sauce.
