Orange Chicken Spicy Crispy Rice

Sushi Rice Seasoning

1. Mix together until sugar dissolves

Rice

1. Cook the rice either in a rice cooker, or place rice and water in a small pot (no lid) over medium high heat. Once it's bubbling on the edges and the middle is rippling, put the lid on and turn down to medium low, cook for 13 minutes or until water is absorbed
2. Remove from heat then rest for 10 minutes with the lid still on. Remove lid, pour over sushi seasoning and fluff with a spatula 
3. Place a sheet of parchment paper in a 8x8 or 9x9" square pan, add rice and spread outevenly. Cover with another piece of parchment, and press in very firmly
4. Put another pan ontop and weigh down with cans or something heavy - cover and refrigerate overnight
5. Carefully lift out rice using paper overhang. Wet a knife blade, and cut into 16 rectangles
6. Heat about 1/4 cup oil in a large non-stick pan over medium high, and out in about half the rice cakes – they should sizzle gently. Lower heat to medium. Cook for 4 minutes until really golden and crispy. Turn and cook the other side for 4 minutes
7. Remove onto paper towels, and sprinkle lightly with salt while hot
8. Cook remaining rice cakes

Chicken

1. Cook the orange chicken according to package directions - be sure to keep it crispy then chop it small, like a rough tartare
2. Lightly sauce the chicken, as in start with 1/2 - 3/4 of one packet - you want it flavorful, not soggy then add the mayo, sriracha, soy, sesame oil and green onions - mix. If it's not creamy, add more sauce buit dont go crazy
3. Top each crispy rice piece with a spoonful of the orange chicken mixture, then finish with sesame seeds and a hin jalapeño slice