Dungeness Crab Roll with Crispy Rice
Ingredients
For the Crispy Rice...
- 2 cups sushi rice
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp kosher salt
- neutral oil for frying
For the Avocado Mousse...
- 2 avocados cubed
- 1/4 cup greek yogurt
- 2-3 tbsp lime juice
- 1/2 tsp salt
For the Bang Bang Sauce...
- 1/4 cup kewpie mayonaise
- 2 tbsp sweet chili sauce
- 1-2 tsp sirracha
- 1 tsp rice vinegar
Toppings and Assembly
- 10 oz Dungeness Crab meat
- 1 Persian cucumber thinly sliced
- Tobiko
- 1-2 spring onions sweet chili sauce
Instructions
For the Crispy Rice...
- Rinse the sushi rice until the water runs clear; combine with 2 ½ cups water and cook according to package directions.
- While warm, fold in rice vinegar, sugar, and salt. Press the rice into a parchment-lined baking dish (about ¾-inch thick).
- Chill for at least 2 hours until firm.
- Once set, cut into desired shapes. Heat neutral oil over medium and fry rice pieces until golden and crisp (about 3–4 minutes per side). Drain on paper towels and lightly salt.
For the Avocado Mousse...
- Blend avocados, greek yogurt, lime juice and salt until smooth. Chill until needed.
For the Bang Bang Sauce...
- Whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Set aside.
For the Crab Roll Assembly...
- On each crispy rice piece, layer cucumber slices. Pipe or spoon avocado mousse on top.
- Gently mound fresh Dungeness crab meat over the avocado.
- Drizzle with bang bang sauce and garnish with tobiko and spring onions. Serve immeadiately.