Crispy Rice Spicy Crab for 4 Servings

Instructions:

1. Rinse sushi rice until water runs clear and cook according to package instructions.
2. While the rice is hot, fold in rice vinegar, sugar, and salt using a slicing motion with a spatula to avoid mashing the grains.
3. Line an 8x8 inch baking dish with parchment paper, transfer the seasoned rice into the dish, and press down firmly with a flat spatula until level and compact.
4. Place the dish in the refrigerator for at least 30 minutes to allow the rice to set.
5. Lift the rice block out using the parchment paper and use a sharp knife to cut the block into uniform 1-inch squares.
6. Heat neutral oil in a non-stick skillet over medium-high heat; add rice squares and sear until a golden-brown, mahogany crust forms on both sides.
7. In a mixing bowl, combine finely chopped crab, Kewpie mayonnaise, Sriracha, Yuzu Kosho, lime juice, and soy sauce until velvety.
8. Top each fried rice square with a portion of the spicy crab salad.
9. Garnish with thinly sliced scallions, toasted sesame seeds, and thin slices of avocado.