California Roll Stack
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test KitchenYields:
4
Prep Time:
25 mins
Total Time:
25 mins
Jump to recipeTransform typical sushi roll ingredients into a gorgeous, layered stack.
Advertisement - Continue Reading Below
Ingredients
- 2 tsp. rice wine vinegar
- 1 cup cooked frozen rice
- 8 oz. jumbo lump crab meat
- 4 tsp. mayonnaise
- 1 tsp. sriracha (optional)
- kosher salt
- 1 avocado, lightly mashed
- Juice of 1/2 lime
- 1 small cucumber, diced
- 1 tsp. freshly chopped chives
- 2 tsp. Toasted sesame seeds
- Soy sauce, for serving
Directions
- Step 1Stir rice wine vinegar into rice and fluff with a fork. Let cool to room temperature if the rice is still warm.
- Step 2In a small bowl, combine crab, mayonnaise and Sriracha (if using), and season with salt.
- Step 3In a separate small bowl, add avocado and lime juice and mash to slightly combine.
- Step 4To assemble, grab a large dry measuring cup. (We used a 2-cup measuring cup for one big serving, but a 1-cup measuring cup will work just as well). Pack some of the cucumber into the bottom of the cup to create an even layer. (The amount you use will depend on the size of the measuring cup.) Sprinkle chives on top. Next, spoon in the avocado and press down with a spoon to make the layer compact. Add some of the crab meat mixture in an even layer, then add the seasoned rice until it’s slightly above the rim of the measuring cup. Press down with a spoon to make sure all layers are compact.
- Step 5Run a butter knife along the edge of the measuring cup. Place a small plate on top of the measuring cup and invert the cup onto the plate. Carefully remove the measuring cup to reveal the sushi stack. Repeat with remaining ingredients to make three more stacks.
- Step 6Garnish with toasted sesame seeds and serve with soy sauce.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below