Ingredients

The following ingredients have 4 Servings
  • 8 oz imitation crab meat (leg style/ sticks)
  • 1 mango
  • 1/2 cup mayo
  • 2 Tbsps Sriracha
  • 1 Tbsp soy sauce
  • 4 cups cooked sushi rice (cooled)
  • 4 Tbsps rice vinegar
  • vegetable oil (enough to coat the bottom of the skillet)
  • Optional: sesame seeds, crushed wasabi peas, pickled ginger, soy sauce

Instruction

  • Shred the crab or cut into long, thin strips. Peel the mango and cut into very thin strips. Put the crab and mango in a bowl and add the mayo, Sriracha, and soy sauce. Toss until evenly mixed.
  • Mix the cooked, cooled sushi rice together with the rice vinegar. Form the rice into 8 balls with your hands.Note: Spray your hands with non stick cooking spray to prevent the rice from sticking to your hands.
  • Pour vegetable oil into a large skillet over medium heat, enough to coat the bottom. Place 4 rice balls in the skillet and gently press down with a fork on each to flatten slightly. Cook 5 minutes per side, pressing a few more times throughout cooking. Repeat with remaining 4 rice balls, adding more vegetable oil to the skillet if needed.
  • Top each crispy rice patty with the crab and mango salad. Top with sesame seeds and crushed wasabi peas if desired. Recommend serving with soy sauce and pickled ginger.