Wash sushi rice until water runs clear. Cook with water in a rice cooker or Instant Pot until done. Fluff slightly, then press evenly into a lightly greased half sheet pan, weighing down with another pan. Let sit 20 minutes, then divide into four half hotel pans, weigh down again, and refrigerate for at least 1 hour. Trim edges, cut each pan into 12 squares (3x4), and fry at 375°F until lightly golden.
Whip PHILADELPHIA Cream Cheese until light and airy. Add surimi and whip until shredded. Mix in green onions, sesame seeds, lemon juice/zest, and MSG until homogenous. Transfer to piping bags.
Combine fried onion, wonton strips, and nori into a crispy mix.
4. Assemble: On each crispy rice square, pipe a #16 scoop of Crab Rangoon mix. Drizzle with Maple Sweet Chili sauce, then sprinkle with the crispy mix. Serve immediately
Ingredients
12 cups sushi rice
12 cups water
48 oz. Kraft® Philadelphia Original Cream Cheese, softened
