Jump to Recipe

This Air-Fried Crispy Rice with Spicy Krab Salad is a sushi-inspired bite that’s crunchy on the outside, creamy and spicy on the inside. Made with air-fried sushi rice, imitation crab, sriracha, and cream cheese—it’s an easy, crowd-pleasing appetizer perfect for any occasion.

Screenshot

Air-Fried Crispy Rice with Spicy Krab Salad

Taylor Jackzen
This Air-Fried Crispy Rice with Spicy Krab Salad is a sushi-inspired bite that’s crunchy on the outside, creamy and spicy on the inside. Made with air-fried sushi rice, imitation crab, sriracha, and cream cheese—it’s an easy, crowd-pleasing appetizer perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Servings 12

Ingredients
  

For the Crispy Rice

  • 1 cup Sushi Rice
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • Pinch of salt
  • Cooking spray for air-frying

For the Spicy Krab Salad

  • 8 oz Imitation Crab Meat flake or leg style
  • ¼ cup whites from green onions minced
  • 4 tablespoons cream cheese softened
  • 2 tablespoons sriracha
  • 1 teaspoon soy sauce

For Serving

  • Sesame seeds for garnish
  • Soy sauce as needed

Instructions
 

  • In a medium saucepan, combine the rice and 2 cups of water.
  • Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, add in rice vinegar, sugar, and salt then fluff the rice with a fork and let cool.
  • Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.
  • Lift the plastic wrap from the pan, then use a knife to cut it into 6-8 even squares.
  • Preheat air-fryer to 350°F. Spray bottom of air-fryer basket with cooking spray, place sushi rice squares in the basket, then spray the tops of the sushi rice with more cooking spray, this will help them crisp up.
  • Cook in air-fryer for 10 minutes then flip, spray with more cooking spray, and cook for another 10-15 minutes until golden brown.
  • Remove from basket and cut each square of crispy rice in half.
  • In a food processor, add imitation crab and pulse until just shredded then transfer to a large mixing bowl.
  • Next, add in cream cheese, whites from green onions, sriracha, and soy sauce. Stir to combine.
  • Top each piece of crispy rice with a scoop of the shrimp salad. Garnish with sesame seeds if desired. Serve immediately with soy sauce for dipping.