Crispy rice squares are a great use for leftover rice. We topped these with California roll-inspired toppings, but the sky’s the limit on what you could serve on these sturdy rice squares. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. + chilling Cook: 5 min./batch


2 dozen


4 cups slightly cooled seasoned sushi rice9 tablespoons canola oil, divided1/2 pound flake-style imitation crabmeat1/2 cup Sriracha mayonnaise1/4 cup finely chopped cucumber1 green onion, chopped1/4 cup cornstarch1/2 medium ripe avocado, peeled and thinly slicedSesame seeds and soy sauce


Line a 9×9-in. baking pan with plastic wrap. Press rice evenly into plastic wrap using wet hands (it should be about 1/2 inch thick). Cover and refrigerate until chilled, at least 2 hours or overnight.

Using sides of plastic wrap, remove rice to a cutting board. Discard plastic wrap. Cut rice into 24 pieces. Dip each piece in cornstarch and shake off excess. In a large skillet, heat 3 tablespoons oil over medium heat. Cook rice pieces in batches until golden brown, 5-6 minutes on each side, adding more oil as needed. Remove to paper towels. In a small bowl, combine crab, mayonnaise, cucumber and green onion. Top rice squares with sliced avocado, crab mixture and sesame seeds. Serve with soy sauce.

Nutrition Facts

1 piece: 159 calories, 9g fat (1g saturated fat), 4mg cholesterol, 132mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.