Crab Rangoon Musubi
Crab Rangoon Musubi
Directions
- Wash sushi rice until water runs clear. Cook with water in a rice cooker or Instant Pot until done. Fluff slightly, then press evenly into a lightly greased half sheet pan, weighing down with another pan. Let sit 20 minutes, then divide into four half hotel pans, weigh down again, and refrigerate for at least 1 hour. Trim edges, cut each pan into 12 squares (3x4), and fry at 375°F until lightly golden.
- Whip PHILADELPHIA Cream Cheese until light and airy. Add surimi and whip until shredded. Mix in green onions, sesame seeds, lemon juice/zest, and MSG until homogenous. Transfer to piping bags.
- Combine fried onion, wonton strips, and nori into a crispy mix. 4. Assemble: On each crispy rice square, pipe a #16 scoop of Crab Rangoon mix. Drizzle with Maple Sweet Chili sauce, then sprinkle with the crispy mix. Serve immediately
Ingredients
- 12 cups sushi rice
- 12 cups water
- 48 oz. Kraft® Philadelphia Original Cream Cheese, softened
- 48 oz. surimi
- 20 green onions, finely chopped
- 4 tbsp. sesame seeds, black
- 1 lemon(s), zest and juice only
- MSG, to taste
- 2 cups HEINZ Maple Sweet Chili sauce
- 2 cups crispy mix, (fried onion, wonton strips, nori)
- oil, for frying