Culinary Corner: Crispy Kani Bites
You’ve had sushi, you’ve had tempura sushi, but have you had deconstructed, crispy, fried sushi bites? Make it now, thank me later!
1 1/2 cups sushi rice
1 3/4 cup water
2 tablespoons rice wine vinegar
1 teaspoon kosher salt
1 teaspoon sugar
4 kani sticks
3 tablespoons mayonnaise
1 teaspoon sriracha
Rinse the rice under cold water until the water runs clear. Bring the water and rice to a boil. Add in the vinegar, salt, and sugar. Lower the heat and cover the pot. Cook for twenty minutes. Line a 5x7 pan with cling wrap. Lay the rice in the pan and flatten. Refrigerate for a few hours. Slice the rice into planks. Fry the rice over medium heat or until golden. Flip and fry for an additional five minutes. Set aside.
Shred and mash the kani in a small bowl. Add the mayonnaise and the sriracha and mix well. Top the kani mixture over the crispy rice and other preferred toppings.