Deep-Fried California Roll

Ingredients

• 10 ounces imitation crabmeat, chopped
• 1 medium avocado, diced
• 2 cups Italian-seasoned bread crumbs
• 3 cups water
• 3 cups uncooked instant rice
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons soy sauce
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 cup canola oil for frying, or as needed
• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha sauce

Directions

1. Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2. Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3. When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4. Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7. Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.