Crispy Crab Sushi Stacks start with crispy fried sushi rice and topped with a spicy crab and mango salad, serve with soy sauce and pickled ginger!
- 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
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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.
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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.
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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.
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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.