Crispy Spicy Crab Avocado Rice

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or medium pot with a lid. Once cooked, let the rice steam for 10 minutes with the lid on.
2. Transfer cooked rice to a bowl and fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula to avoid mashing the grains. Let cool slightly.
3. Heat neutral oil in a non-stick skillet over medium heat. Scoop 1/4 cup (60ml) of seasoned rice into the pan, pressing it down firmly to form a flat disc about 1/2 inch thick.
4. Sear the rice discs for 3-5 minutes per side without moving them until a mahogany-colored, crispy crust forms. Remove and let rest for 2 minutes.
5. In a medium bowl, combine shredded imitation crab, Japanese mayonnaise, sriracha, lime juice, and toasted sesame oil. Stir gently until fully coated.
6. Cube or slice the avocado and toss gently with lemon juice and a pinch of sea salt.
7. Top each crispy rice disc with a portion of the spicy crab mixture and avocado. Garnish with toasted sesame seeds and thinly sliced green onions.