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Spicy Crab Crispy Rice

With Mazola® Corn Oil

Recipe by: Bobbie

Serving Size Icon


32-40 Servings

Total Time Icon


50 Minutes

Skill Level Icon




  • 2 cups sushi rice
  • 2 cups water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/3 cup rice vinegar
  • Mazola Corn Oil, for frying
  • 2 cups imitation crab sticks (about 15 sticks)
  • 1/2 cup kewpie mayo or regular mayonnaise
  • Avocado, sliced
  • Thinly sliced chives, for garnish
  • Chopped furikake, for garnish
  • Sliced chili peppers, for garnish
  • Edible flowers, for garnish


  1. In a fine strainer, rinse the rice with cold running water, until water runs clear.
  2. Pour rice into pot with 2 cups cold water.
  3. Bring uncovered rice to a boil over medium-high heat, then reduce to low, cover with lid and cook for 10 min.
  4. Remove pot from heat and allow to sit, covered and undisturbed for 15 min.
  5. In a small bowl, add rice vinegar, sugar and salt and stir until dissolved. Alternatively, place in microwave for 45 seconds or until sugar and salt is completely dissolved.
  6. Pour mixture over cooked rice and fold in gently, covering all the rice.
  7. Line a 9×13 or 8×8 baking sheet with plastic wrap.
  8. Add your rice in a thin even layer, making sure to press down firmly.
  9. Allow rice to chill in the fridge for at least 2-3 hours.
  10. Cut crab sticks into small pieces, about 1/4 inch in length.
  11. In a medium sized bowl, using your hands, shred crab meat into smaller pieces.
  12. Add mayonnaise and mix thoroughly.
  13. Once rice is chilled, remove from fridge and cut into squares.
  14. Add approx 1 to 1 1/2 cup Mazola Corn Oil to a medium sized pan over high heat.
  15. Add rice squares and fry until golden brown on each side.


  1. Take a crispy rice square and layer sliced avocados on top.
  2. Add a spoonful of crab mixture.
  3. Garnish with chopped chives, furikake, sliced chili peppers and edible flowers.

Recipe by: Bobbie