Dynamite Lobster Crispy Rice

Ingredients

• 2 cups short-grain sushi rice
• 2 teaspoons rice vinegar
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 pound cooked lobster meat, (finely chopped)
• 1 green onion, (chopped, greens and whites divided)
• 1/3 cup kewpie mayonnaise
• 1 tablespoon sriracha, (plus additional for garnishing)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon soy sauce
• 1 cup vegetable oil

Instructions

1. 1

   Rinse the sushi rice in a fine mesh strainer until the water runs clear. Cook with 2¼ cups (532g) water and bring to a boil, cover, then reduce to low, and cook for 20 minutes until tender and the water is fully absorbed. (I also like to do this in a rice cooker)

2. 2

   Whisk together rice vinegar, sugar, and salt. While the rice is still warm, sprinkle the seasoning mixture over it and fluff gently with a fork. Let cool.

3. 3

   Line a quarter sheet pan with plastic wrap. Spread the rice into an even ½-inch layer and press firmly so there are no loose grains. Cover and refrigerate for at least 1 hour, or overnight for best results.

4. 4

   Lift the rice block out using the plastic wrap overhang. Using a wet knife blade, cut into 12 even squares or 24 rectangles (if you prefer no cut side).

5. 5

   Add the chopped lobster, the whites of the green onion, mayonnaise, sriracha, lemon juice and soy sauce to a food processor fitted with the blade attachment.

6. 6

   Pulse to combine until finely shredded but not puréed. Season to taste with salt and chill until ready to assemble the crispy rice.

7. 7

   Heat vegetable oil in a skillet to 375°F (190ºC). Fry in small batches undisturbed until deeply golden on the bottom, about 2 minutes. Flip and fry for an additional 2 to 3 minutes until crispy all over. Drain on a wire rack.

8. 8

   Top with a dollop of sriracha and the remaining green onions. Serve immediately.