2 1/2 cups of cooked sushi rice (1 cup uncooked rice)
4 sticks of fake crab
1 cup of panko crumbs or bread crumbs
1 avocado, diced
1 red pepper, diced
1 yellow pepper, diced
2 sheets of Nori (edible seaweed) cut into pieces (you can use kitchen scissors or your hands)
2 tablespoons rice vinegar
Cook sushi rice as directed on box. (rinse off 1 cup of sushi rice, place in pot with 1 1/2 cups of water and bring to boil then simmer until water is absorbed) While the rice cooks, prepare the crispy fake crab. Whisk the egg in a large bowl. Put the panko crumbs or bread crumbs in a large bowl. Dip the fake crab in the egg bowl then dip it in the crumbs bowl. Once fully coated, place on a lightly greased baking sheet. Bake on 350′ for 15-20 minutes until crispy. (you can also fry the fake crab instead of baking it if that’s what you prefer. Just heat up a frying pan with some oil and cook on both sides until crispy. I like to bake vs. fry since it’s more healthy less fatty, but it definitely tastes better fried!) Once the rice is cooked, combine with rice vinegar and mix well. Then add the avocado, peppers and Nori. Cut the cooked crispy crab into pieces and add on top of salad. Serve with ginger, wasabi, soy sauce and spicy mayo.
*Tips&Tricks: You can also use the fake crab nuggets, which are smaller than the sticks. You can simply coat those in the egg and crumbs then bake or fry them and serve them in the salad whole, without cutting them into pieces since they are already small in size.
~ Recipe submitted by Nina Safar