Spicy Crab Crispy Rice with Yuzu Kosho

If you love a classic Nobu-style spicy tuna crispy rice, this spicy crab crispy rice with yuzu kosho is the perfect next recipe to try. Golden, pan-fried sushi rice squares are topped with a creamy, spicy crab salad made with Kewpie mayonnaise and bright, citrusy yuzu kosho for bold, restaurant-quality flavor at home.

Course Appetizer

Cuisine Japanese

Prep Time 1

Cook Time 1 30

Servings

Calories 899kcal

Author Kylie Mazon-Chambers

Equipment

Quarter sheet pan

Ingredients

For the crispy rice:

1½ cups short-grain sushi rice
2 teaspoons mirin
1 cup vegetable oil

For the spicy crab topping:

½ pound lump crabmeat
¼ cup Kewpie mayonnaise
1 tablespoon yuzu kosho
1 teaspoon soy sauce
⅓ cup diced chives, divided

US Customary - Metric

Instructions

For the crispy rice:

Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.
Bring to a boil, then cover and reduce the heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, sprinkle with mirin, and fluff the rice with a fork and let cool.
Line a quarter sheet pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.
Lift the plastic wrap from the pan, then use a knife to cut it into 12 even squares.
Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.
Cut each square of crispy rice in half.

For the spicy crab topping:

In a medium mixing bowl, add the crabmeat, mayonnaise, yuzu kosho, soy sauce and half the chives. Stir to combine.
Use a spoon to scoop the crab mixture and add it over the pieces of crispy rice. Top with the remaining diced chives and serve with soy sauce for dipping.

Notes

If you can’t find yuzu kosho, I recommend combining ½ teaspoon lime zest + ½ teaspoon sambal oelek + a pinch of salt for the closest flavor match.

Nutrition