Crispy Crab Sushi Stacks

 Crispy Crab Sushi Stacks

Crispy Crab Sushi starts with crispy fried sushi rice with spicy crab and mango salad, served with soy and pickled ginger!

INGREDIENTS

8 oz imitation crab (leg / stick style)

1 mango

1/2 cup mayonnaise

2 tablespoons sriracha

1 tablespoon soy

4 cups cold cooked sushi rice

4 tablespoons of rice vinegar

vegetable oil (enough to coat rock bottom of the pan)

Options: sesame seeds, crushed wasabi nuts, pickled ginger, soy sauce

INSTRUCTIONS

1.Slice the crab or cut it into long thin strips. Peel the mango and cut it into very thin pieces. Place the crab and mango during a bowl and add mayonnaise, sriracha and soy . Stir until everything is well blended.

2.Combine cooled cooked sushi rice with rice vinegar. Shape the rice into 8 balls together with your hands.

3.Note: Spray your hands with nonstick cooking spray to stop the rice from sticking to your hands.

4.Pour the oil into an outsized skillet over medium heat, only enough to hide rock bottom . Place 4 rice balls within the pan and press lightly with a fork to distribute them slightly. Cook 5 minutes per side, pressing several more times during cooking. Repeat with the remaining 4 rice balls, adding more oil to the pan if necessary.

5.Garnish each crunchy lontong with crab and mango salad. Garnish with crushed sesame seeds and wasabi nuts if desired. Recommend it to be served with soy and pickled ginger