3 cups cooked sushi rice, dried overnight in a refrigerator
¼ cup safflower or canola oil
1 cup summer squash, small dice
2 cups cherry tomatoes, cut in half
3 each eggs, mixed
2 cups cooked and picked Dungeness crab meat
1 bunch scallions, thinly sliced
Kimchi (optional)
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
Soy sauce or tamari, to taste
Salt, to taste
INSTRUCTIONS
Cook sushi rice in a rice cooker or in a pot. Spread out onto a baking sheet and set in the refrigerator to dry for at least 1 day. Break the rice up into before beginning the frying process
In a wok or large sauté pan, heat oil over high heat
Add summer squash and season with salt, cook for 3 minutes tossing or stirring regularly
Add rice and stir to combine with squash
Allow rice to toast and get crispy, careful to not let it burn
Turn heat down to medium and add tomatoes
Move rice to one side of the pan and add the eggs. Scramble the eggs before mixing all the ingredients together. Add the crab and mix all the ingredients together until well combined.
Add kimchi now if you want or leave it on the side
Add scallions, soy sauce or tamari and taste. Adjust seasoning with salt and soy sauce to your taste.
