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1
Toss the diced avocado in a tablespoon of the lime juice. Set aside.
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2
WASH, COOK, AND COOL THE RICE
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3
Place the rice in a bowl about four times the volume of the rice. Place the bowl in a clean sink. Slowly run cold water into the rice while washing the rice with your hands.
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4
Run the water and wash the rice until the water runs nearly clear. Drain well and return the rice to the bowl.
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5
Place the rice in a rice cooker and add the 2 cups of water. Cook per the machine's instructions. If you don't have a rice cooker, bring the water to a boil in a medium saucepan; add the rice. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
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6
Remove the rice from the rice cooker and spread the cooked rice evenly on a large baking sheet. Cool to room temperature.
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7
FIRE UP YOUR WOK AND STIR-FRY!
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8
Heat a wok over high heat.
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9
Add the grapeseed oil, followed by the rice. Use a turner designed for your wok, if possible. Stir-fry the rice, spooning it off the surface of the wok rapidly using a scoop-and-fold motion.
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10
Keep cooking the rice until the grains stay reasonably separated and are well toasted, about 8 minutes.
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11
Add the ginger and garlic. Keep stirring.
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12
Add the chiles and 1/2 tablespoon of the togarashi.
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13
Make a well in the center of the rice. Pour in the beaten eggs. Scoop and fold rapidly, imagining every grain of rice evenly coated with egg. It won't be, but you'll be close. You're gunning for golden-hued rice with some scattered bits of egg, not chunks.
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14
Turn off the heat.
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15
SEASON AND FINISH THE DISH
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16
Add the soy sauce, the rice vinegar, 1 tablespoon of the fresh lime juice, and the sugar. Stir it.
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17
Fold in the green onions. Let rest for a moment.
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18
Combine the crab, the mayonnaise, and 1/2 tablespoon of the togarashi.
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19
Serve the rice steaming hot topped with the crab mixture, avocado mixture, and nori.
