Crab Rangoon Crispy Rice Topped with Sweet Chili Sauce

• temps total: 2 hours 3 minutes

Ingrédients

For the Crispy Rice:

18oz InnovAsian Sticky White Rice

For the Crab Rangoon:

8 ounces cream cheese, softened

8 ounces crab meat, thawed if frozen

2 medium scallions, minced

2 teaspoons soy sauce

1 teaspoon granulated sugar

1 teaspoon toasted sesame oil

1/2 teaspoon garlic powder

1/8 teaspoon ground white pepper

For Assembly:

1/4 cup sweet chili sauce, for drizzle

Instructions

Begin by cooking your rice according to the package.

Lay 3/4” thick of sushi into a mold (I use shallow Tupperware) and press firmly ensuring it’s flat.

Place in the freezer for at least two hours.

Once your rice has set, remove it from the mold and cut into bite sized squares.

In a skillet, heat vegetable oil over medium-high heat.

Add the cooked sushi rice, spreading it evenly in the pan.

Cook for 3-4 minutes or until the bottom is golden brown and crispy.

Flip the rice and cook the other side until crispy.

Place cooked crispy rice on a paper towel lined plate until ready to assemble.

In a large mixing bowl, add softened cream cheese, scallions, soy sauce, sugar, sesame oil, garlic powder and white pepper. Mix until well incorporated.

Gently fold crab meat into the cream cheese mixture.

Place a spoonful of the crab rangoon mixture on top of the crispy rice, repeating for all pieces.

Drizzle sweet chili sauce over the crab rangoon and enjoy immediately.