Description
Making these was a true revelation for me and trust me they were gone so fast there weren’t any left for me. It is so incredibly simple and easy and healthier than any bag of chips you can buy. Here’s how to make them
Crab Sushi Stack
Crab Sushi Stack
Ingredients
- 180g Surimi Crab Sticks
- 1.5 tbsp Mayonnaise
- 1 tbsp Sriracha
- 0.5 cup Uncooked Rice
- 4 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 Mango
- 2 Cucumbers
- 1 Avocado
- Toasted Sesame Seeds to Garnish
Instructions
- You can use leftover rice for this recipe, but if you don’t have any you can also cook some. Wash half a cup of rice and soak it for 30 minutes minimum, then cook it in ¾ cup of water as you would normally cook your rice. Let it cool down, and when it does mix it with the soy sauce and the rice vinegar. Set Aside
- Shred your surimi crab and mix in the mayonnaise and the sriracha
- Cut up the mango, cucumber, and avocado into thin slices and set aside
- To assemble you will need small bowls or measuring cups, I used both to show you that either can work. Line the inside of the cup with plastic wrap and begin layering. Start with the crab mix first, then add the veggies and the mango. It is important to layer evenly because that’s what will make your stack look good when you invert it. Finally add the rice and push it with the back of a spoon so that it is compressed and even. Invert it slowly and remove the cup or bowl. Then very delicately peel off the plastic. Garnish with toasted sesame seeds and enjoy
Notes
You can prepare these a little bit ahead of time and then invert right before serving, careful if you’re using avocados though they will brown if you do that. We absolutely loved this and will definitely be making it again. Enjoy
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