Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Rice with Spicy Crab Salad
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- Level: Intermediate
- Total: 2 hr 50 min
- Active: 45 min
- Yield: 16 pieces (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 30 mg
- Sodium
- 283 mg
Golden, crispy squares of rice are topped with a flavorful lump crab salad in this version of a popular fusion dish. The salad features the distinctive flavor of yuzu kosho, a Japanese condiment made from fermented chiles, yuzu citrus zest and salt. It adds a bright, citrusy kick and just the right amount of heat to pair beautifully with sweet crabmeat atop crispy squares of fried sushi rice. These two-bite treats make a crowd-pleasing appetizer or cocktail party hit.
- Level: Intermediate
- Total: 2 hr 50 min
- Active: 45 min
- Yield: 16 pieces (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 429
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 30 mg
- Sodium
- 283 mg
Ingredients
Crispy Rice:
Crab Salad:
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Directions
Special equipment:
a rice cooker- For the crispy rice: Rinse the rice in a large bowl under cold running water, gently agitating it with your hands to remove extra starch, until the water runs clear, about 5 minutes. Drain the rice in a fine-mesh strainer.
- Line an 8-by-8-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. Set aside.
- Add the rice and 1 1/3 cups water to a rice cooker and gently move it from side to side to evenly settle the rice. Cook on the white rice/sushi rice setting according to the manufacturer's instructions.
- Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently, until the mixture is just steaming and the sugar is dissolved (do not boil), about 2 minutes.
- Transfer the cooked rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook’s Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so the mixture doesn’t pool on the bottom of the bowl. Make sure the mixture is evenly distributed throughout the rice. Spoon the rice into the prepared baking pan. Wet your hands so the rice doesn’t stick to them and press the rice out so it's tightly packed and level in the pan. Refrigerate until chilled, at least 2 hours and up to 24 hours. If chilling for longer than 2 hours, cover with plastic wrap.
- Line a baking sheet with paper towels; set aside. Use the parchment overhang to lift and transfer the rice block to a cutting board. Cut the rice into 16 squares.
- Add the vegetable oil to a large nonstick skillet and heat over medium heat until shimmering. Working in batches, add 6 to 8 rice squares to the oil and cook, untouched, until the bottom of the rice is golden brown, 4 to 6 minutes. Use a spatula to flip the rice and continue to cook until the other side is golden brown, about 4 minutes more. Place on the prepared baking sheet and repeat with the remaining rice squares.
- For the crab salad: Stir together the crab, mayonnaise, chives, yuzu kosho, soy sauce and a small pinch salt in a medium bowl until evenly combined. Cover and refrigerate until ready to serve.
- To serve, spoon the crab salad evenly on warm or room-temperature rice squares. Top each with a slice of serrano chile and serve immediately.
Cook’s Note
It’s important to add the vinegar mixture to the rice as soon as it’s finished cooking. If the rice sits too long it will be difficult to season evenly.
