Easy Crispy Rice with Spicy Crab and Avocado

The crispy rice trend has been floating around my social media timelines for awhile and this version with spicy crab is the one recipe you need in your life! One day, I finally decided that it was time to cave. I had seen people create their own versions online with spicy salmon. It was so nice to see people create their own versions of this recipe. Instead of using sashimi grade salmon, I modified the recipe to use what was accessible to me. What I love about this recipe is that it captures all the flavours of sushi rolls but introduces new textures from the crispy rice. If sushi had a younger, more laid back sibling, this crispy rice would be it.

Crispy Rice Inspiration & Development

This recipe is my own variation of Nobu’s Spicy Tuna Crispy Rice. At the time, I didn’t have any sashimi grade fish on hand so I decided to be resourceful and use what was already in my kitchen – and BOY am I glad I did! I had a couple cans of crab meat in my pantry and thought this would be the perfect substitute. I understand that real crab can be pricey and I’m all about accessible cooking so if canned crab isn’t an option, you can always use imitation crab – just make sure to finely shred it.

If you’re not the best at making homemade sushi, this may just be the recipe for you! This has a similar flavour profile of the classic spicy crab roll but the texture of the crispy rice takes it to a new level. Even my dad, who isn’t a huge fan of seafood nor sushi, really enjoyed these. He told me they were excellent!

Where to Find Ingredients for Spicy Crab Mixture

If you’re unaware I create cooking videos on TikTok. On a whim, I felt that I should film my own version of the famous crispy rice. To my surprise, this recipe blew up on my TikTok profile! I was so happy and grateful which is why I decided to create a written version.

Upon reading comments, many people were asking about what kewpie mayo is and where to find it. Kewpie Mayo originates from Japan. In my opinion, it has a more pleasing and creamier flavour profile than western mayo which is why I prefer it. It is available at most Asian grocery stores but you can also purchase it on Amazon!

Crispy Rice with Spicy Crab Recipe

4 from 16 votes

Recipe by asiamakes Course: Appetizers, SnacksCuisine: Asian, Fusion

Servings

4

servings

Prep time

1

hour 

Cooking time

20

minutes

This crispy rice recipe is the perfect appetizer or snack. The texture of the rice combined with the flavours of the spicy crab topping will have you and your guests coming back for more.

Cook Mode

Keep the screen of your device on

Ingredients

• Crispy Rice Mixture

• 1.5 cups sushi rice (sticky rice will also work)

• 1 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• 1.5 tbsp sugar

• ¾ cup neutral oil (for frying)

• Topping

• 1 can of crab meat* (about 120g or ⅓ cup)

• 1 tbsp toasted sesame oil

• 2 tbsp of Sriracha

• 2 tbsp kewpie mayo

• 3 stalks of sliced green onion

• 1 medium sized avocado

• Garnish

• Sesame seeds for sprinkling

Directions

• Cook sushi rice in a rice cooker or on the stove. Once cooked, it should yield about 4 cups of rice. While the rice is still hot, add in sesame oil, rice vinegar and sugar. Gently mix to combine.
• Place the seasoned rice into a greased square or rectangular dish (I find that an 8×8 pan creates the perfect thickness). Using a rice scooper or rubber spatula, gently but firmly pack the rice down. *Place in the fridge to firm up for 30 minutes to 1 hour.
• Topping
• Thinly slice green onion and set aside.
• In a bowl, add crab, sesame oil, sriracha, and kewpie mayo. Mix to combine. Add sliced green onion and set mixture aside.
• Carefully cut avocado in half and remove the pit. Remove skin and slice each half into thin slices.
• Once the rice has chilled, remove it from your dish and place onto a cutting board. Taking a damp towel, carefully dampen the blade of your knife. With your dampened knife, slice the rice into 2-inch long rectangular pieces. This should create about 12 pieces in total.
• Heat a pan on medium heat with the oil of your choice (I use canola). Depending on the size of your pan, you may require more or less oil. Once the oil is heated, carefully place the rice cakes. Let them fry for 2-3 minutes each side. You will know they are ready once the rice turns a deep golden colour.
• Once all the rice cakes are fried, place avocado slices on top, then the spicy crab mixture. Garnish with sesame seeds and dig in!

Notes

• *I understand that canned crab may not be accessible to everyone so you can substitute imitation crab – just make sure to shred it first!
• *If you’re in a pinch for time, you can place the rice in your freezer for about 20 minutes.

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