Sushi Stacks
Ingredients
½ cup
sushi rice
¾ cup
water
¾ tsp.
sugar
1 ½ tsp.
rice vinegar
6 tbsp.
spicy mayo (such as Sir Kensington's Sriracha Mayo)
3 tsp.
soy sauce
2 tsp.
sesame oil
13 oz.
cooked jumbo lump crabmeat (such as Miller's Select), chopped
¼ cup
finely diced peeled and seeded Minnesota Grown cucumber
¼ cup
thinly sliced green onion
2 tbsp.
grated carrot
½
avocado, finely diced
- garnishes, to taste: Kowalski's Sticky Sweet Kalbi, Wasabi Mayo, pickled ginger, shredded nori, sesame seeds, French fried onions, and sprouts, pea shoots or other microgreens
Directions
- Prepare rice in a rice cooker with ¾ cup water according to manufacturer's instructions; keep warm.
- In a small dish, whisk sugar into vinegar; drizzle over cooked rice and toss well.
- Allow rice to cool slightly at room temperature (about 30 min.); cover loosely with plastic wrap and cool in the refrigerator until completely cold.
- In a large mixing bowl, whisk spicy mayo with soy sauce and sesame oil. Stir in crab, cucumber, green onion and carrot; gently fold in avocado. Set crab salad aside.
- Wipe the inside of a 6 oz. ramekin lightly with a paper towel dipped in sesame or peanut oil; scoop ¼ cup rice into the ramekin, pressing down firmly to form a base. Invert ramekin and gently shake rice patty onto a small individual serving plate; scoop ½ cup crab salad on top of rice.
- Repeat with remaining rice and crab salad.
- Garnish sushi stacks to taste; serve immediately.
Tasty Tip:
- You can also hand-form rice patties or use a ring mold instead of using a ramekin.
Find It!
- Find wasabi powder, nori and pickled ginger in the International Foods Aisle.
- Find Miller's Select Crabmeat in the Seafood Department.
