Crab and Avocado Sushi Stack

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This EASY crab and avocado sushi stack will satisfy your sushi craving – guaranteed   

Sushi chefs in Japan study the art for an estimated 10 years. In the first two years of the training, they don’t touch fish.  TWO YEARS  – learning how to prep and cook rice.  That my friend is what I call dedication.  So, I’m pretty confident that any master sushi chef reading this post would think that this sushi stack is an abomination of rice and crab.  Not only does this recipe use precooked crab but, it also uses frozen rice.  Yup, this sushi stack is pretty much an exercise in stacking food in a circular metal ring. And dang, it sure does taste good.

This sushi stack is a perfect light lunch or substantial afternoon snack. It has all the great flavors of sushi and can be made in less than 10 minutes.  BOOM!  This recipe does not transport well. It’s meant to be made and eaten.

The magic sauce is what makes this sushi stack more than just a pile of crab, rice, and avocado.  It’s zesty and brings all the flavors together.  It also makes a great salad dressing – so double the recipe and save the leftovers to use on your favorite vegetable salad.

These sushi stacks also make a great appetizer. Use a small biscuit ring instead of a large ring.

Print

Crab and Avocado Sushi Stack

This easy  EASY crab and avocado sushi stacks will satisfy your sushi craving - guaranteed   

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4 stacks

Author delane

Ingredients

Sushi Stack

• 1 package frozen brown rice or  1 1/2 cups cooked brown rice
• 12  ounces cooked crab
• 2  avocados diced
• 4 teaspoons toasted sesame seeds

Magic Sauce

• 2 tablespoons rice vinegar
• 2  tablespoons sesame oil
• 4 teaspoons reduced-sodium soy sauce 
• 1 lemon juiced and zested

sriracha mayo

• 4 teaspoons mayonnaise
• 1 teaspoon sriracha sauce

Instructions

Magic Sauce

1. In a small bowl mix ingredients until thoroughly combined.

sriracha mayo

1. In a small bowl mix ingredients until thoroughly combined.

Sushi Stack

1. Cook rice according to package directions.  When done, let cool. 
2. Fill circular mold:
3. layer 1/4 cup of rice 
4. drizzle with magic sauce
5. layer 4 oz of crab
6. layer 1/4 cup of rice 
7. drizzle with magic sauce
8. layer 2 tablespoons of avocado
9. drizzle with sriracha mayo
10. sprinkle with sesame seeds

Recipe Notes

You can use a tuna can with the top and bottom cut off if you don't have a circular mold - be careful of sharp edges.

Cooking Tips

Using the back of a spoon firmly press the rice into a 3″ circular mold.  For appetizer portions, use a 1″ circular mold. Make sure the rice is firmly packed or the stack will fall apart when released from the mold.

With a spoon drizzle magic sauce over rice. I like to go back and forth then up and down to ensure each layer of rice is evenly coated.

Use a shaker to sprinkle the sesame seeds evenly.

Gently remove the mold.

Enjoy!