Crab Rice With Edamame And Tobiko

Steps

1. Soak the Japanese short-grain rice in cold water for 1 hour, then drain thoroughly.
2. Cook the soaked rice according to the package instructions. Once cooked, spread it out on a baking sheet to cool slightly.
3. Heat 1 tablespoon of sesame oil in a large non-stick frying pan over medium heat. Add the cooked rice and press it into an even layer. Cook for 8-10 minutes or until the bottom is golden and crispy. Flip the rice and cook the other side until crispy.
4. In a small bowl, mix the XO sauce, lemon juice, and light soy sauce. Drizzle this mixture over the crispy rice, ensuring even distribution.
5. Top the rice with the cooked crab, steamed and podded edamame, and sliced pickled daikon.
6. Garnish with seasoned nori flakes, sliced long green shallots, and tobiko. Drizzle a little extra sesame oil on top, if desired.
7. Serve immediately and enjoy this flavourful and textured dish!