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A crispy rice squares recipe topped with the classic flavors of a California roll.

California Roll Crispy Rice Squares Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    1 hour

  • Cooking

    30 mins

Asian Fusion Recipe Video Asian Food Fusion Rice or Noodle Seafood Vegetable Appetizer Lunch Dinner Over 60 mins

Spicy, creamy, and full of flavor, these California Roll inspired crispy rice squares will be a talking point at your next sushi night or dinner party!

 

The California Roll mix could not be simpler, as a blend of crab (or imitation crab) meat and Lee Kum Kee Sriracha Mayo is all you need for that sweet, spicy, and creamy mixture that makes a California Roll special.

 

Topped with the other usual accoutrements like cucumber and avocado, the key twist here is the crispy rice squares. Made with cooked and cooled sushi rice, it’s important to cut it with the appropriate seasoning and then refrigerate for an hour. This helps the rice firm up and hold together when frying, forming perfect crispy squares for serving and devouring!

What You Will Need

Ingredients

  • 3 cups cooked and cooled sushi rice
  • Neutral oil, for frying
  • 1 cup imitation crab meat, shredded (can use real crab meat)
  • 1/2 English cucumber, very thinly sliced
  • 1 medium to large Hass avocado, diced

Seasoning

  • 2 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
  • 1 tsp. sugar
  • ½ tsp. salt
  • 3 Tbsp. Lee Kum Kee Sriracha Mayo, plus more for drizzling

Made with
Lee Kum Kee products

Sriracha Mayo Type Dressing, 445ml, Bottle

Sriracha Sauces

Sriracha Mayo Type Dressing (Cage-Free Eggs)
Seasoned Rice Vinegar, 500 mL Bottle

Vinegar

Seasoned Rice Vinegar

How to make it

  1. Prepare the Rice:

    In a large bowl, combine the cooked sushi rice, rice vinegar, sugar, and salt. Press the rice firmly into a parchment-lined 8 x 8-inch pan to about ¾-inch thickness. Cover and refrigerate for at least 1 hour, or until firm.

  2. Fry the Rice:

    Remove the chilled rice from the pan and cut into 12 equal rectangles. Heat about ½ inch of neutral oil in a skillet over medium heat. Fry the rice pieces for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.

  3. Make the California Roll Topping:

    In a medium bowl, combine the shredded imitation crab and 3 tablespoons of Lee Kum Kee Sriracha Mayo. Mix until evenly coated.

  4. Assemble

    Top each crispy rice piece with a few thin slices of cucumber. Add a layer of diced avocado. Spoon the California roll topping over the avocado. Drizzle with additional Lee Kum Kee Sriracha Mayo.

  5. Serve:

    Serve immediately while the rice is still warm and crispy for the best texture and flavor.

    Find more ways to use Sriracha Mayo on our recipes page!

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