Crispy Rice with Crab

Directions

Method

1. To Make Crispy Rice: Rinse rice with water several times, pouring through a colander, until water runs clear. Combine rinsed rice and cool water in a saucepot. Turn heat to medium high and bring water to a simmer. Turn heat to low, cover, and continue cooking another 15 to 20 minutes, or until rice is tender and water is absorbed. Remove pot from the burner, keep covered and allow rice to cool for 15 minutes. Turn rice out of pot into a large bowl and gently fluff with a rice spoon to separate the grains. Add vinegar, sugar, and salt, and continue fluffing until well blended. Press rice into a half sheet pan and allow to sit overnight uncovered. Cut rice into Nigiri size shapes and fry on both sides until golden brown in vegetable-sesame oil blend. 
2. To Make Crab Salad: Whisk together mayonnaise, sriracha, ponzu and sesame oil in a bowl. Place crab in a second bowl and gently fold in Sriracha Mayonnaise as needed to dress crab. 
3. To Make Uni Foam: In a small saucepan on medium high heat, Sauté the shallot and garlic in butter until translucent. Add the stock, heavy cream and uni. Bring to a simmer and cook for about 5 minutes. Remove from heat and add to a blender and puree until smooth.  Pour into an ISI whipper and use 2 charges. Reserve in a 130 degree water bath until  ready to use.
4. To Assemble: Arrange crispy rice cakes on a plate and top with crab salad. Dispense Uni Foam over crab and garnish with Finger Lime Pearls and Chives.