Cook sushi rice according to package instructions. Stir in salt and 1 tablespoon oil. Set aside.

In a large pot of boiling water, cook crab claws for 3-5 minutes until cooked through. Remove and let cool slightly. Using a mallet or back of a knife, crack the shells open and remove the meat. Cut meat into bite-sized pieces.

In a shallow bowl, whisk together flour, eggs, and green onions. Add crab and toss to coat.

1 tablespoon oil is heated in a sizable skillet over medium-high heat. Add crab and cook for 2-3 minutes per side until golden brown and crispy.

In a small bowl, whisk together soy sauce and teriyaki sauce. Serve with crab claws. Enjoy!