INGREDIENTS

• 3 cups cooked sushi rice, dried overnight in a refrigerator
• ¼ cup safflower or canola oil
• 1 cup summer squash, small dice
• 2 cups cherry tomatoes, cut in half
• 3 each eggs, mixed
• 2 cups cooked and picked Dungeness crab meat
• 1 bunch scallions, thinly sliced
• Kimchi (optional)
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds
• Soy sauce or tamari, to taste
• Salt, to taste

INSTRUCTIONS

• Cook sushi rice in a rice cooker or in a pot. Spread out onto a baking sheet and set in the refrigerator to dry for at least 1 day. Break the rice up into before beginning the frying process
  In a wok or large sauté pan, heat oil over high heat
• Add summer squash and season with salt, cook for 3 minutes tossing or stirring regularly
• Add rice and stir to combine with squash
• Allow rice to toast and get crispy, careful to not let it burn
• Turn heat down to medium and add tomatoes
• Move rice to one side of the pan and add the eggs. Scramble the eggs before mixing all the ingredients together. Add the crab and mix all the ingredients together until well combined.
• Add kimchi now if you want or leave it on the side
• Add scallions, soy sauce or tamari and taste. Adjust seasoning with salt and soy sauce to your taste.
• Portion into a bowl and garnish with sesame seeds

Pair with

Sonoma Coast Chardonnay