December 17, 2021
Healthier Crispy Rice Recipe by Rachel Mansfield
- Short grain rice or sushi rice
- Rice vinegar
- Coconut sugar
- Sea salt
- Crab sticks (Wild Alaska Pollock Surimi Seafood Sticks commonly found in the refrigerated seafood section of your grocer)
- Hot sauce
- Coconut aminos
- Toasted sesame oil
- 1 jalapeño, sliced
- Toasted sesame seeds to garnish
- Place the sushi rice in a colander, rinse throughly and let it drain
- Cook rice per instructions on package
- While rice cooks, mix together rice vinegar, coconut sugar and salt in a small bowl
- Transfer the rice to a large bowl then mix the vinegar mixture in the bowl
- Line a baking sheet with parchment paper then spread the rice out across so it is about 1 inch high (or however thick you want it!)
- Add the sheet to fridge to set for at least 3 hours. I like to do this overnight
- Next prepare the fish topping but cutting the surimi seafood into smaller pieces then add in the mayo, hot sauce, coconut aminos and oil and store in fridge
- Remove rice from fridge and slice the rice into 2 inch pieces
- Thinly coat a large pan with oil and heat over medium/high
- Gently add the rice squares to the pan and crisp until golden (don’t flip too soon or rice will come apart – I crisped bout 3-5 minutes on each side)
- Drain on a wire rack or paper towel lined plate/tray
- Top the crispy rice with the surimi seafood, jalapeño and sesame seeds and enjoy!
Tips from Rachel:
- Make sure you sure you use short grain rice or sushi rice.
- Don’t skip cooling the rice overnight or at least 3 hours.
- This dish tastes best day of! At least to me. I am not a huge fan of leftovers with crispy rice. It isn’t as crispy the next day and the fish topping too tastes better day of.