Crab Sushi Stacks

Name: Crab Sushi Stacks
Prep time: 20 min
Yield: 8 stacks
Ingredients: 3/4 cup crab meat; 1/2 cup Mango; 2 avocado; 1/3 cup cucumber; 4 nori seaweed; 2 tablespoons sesame seeds; 1 scallion; 1 1/2 cups sushi rice; 2 tablespoons soy sauce

User Reviews

5

10 reviews

Excellent

Prep Time
20 mins
Servings
8 stacks
Calories
151 kcal
Course
Main Course
Cuisine
Asian, Japanese

Crab Sushi Stacks

Quade Maldonado

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This is a cross between your favorite Crab Sushi and California rolls made into sushi stacks for a fun and easy sushi recipe. Same ingredients but fun new way for crab sushi step by step.

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Ingredients

Servings

3/4 cup crab meat
1/2 cup Mango
2 avocado mashed
1/3 cup cucumber shredded
4 nori seaweed sheets cut up
2 tablespoons sesame seeds mixed types
1 scallion chopped
1 1/2 cups sushi rice cooked
2 tablespoons soy sauce

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Notes

This crab sushi is easier than the classic way of making sushi where you roll the sushi and slice it.
Also no sushi rolling matt is required here!
The flavors here are similar to a california roll, except for the mango.
Mango sushi is super flavorful because the sweetness compliments the spicy mayo, soy sauce, cucumber, crab meat and avocado so well!
Choose the measuring cup you prefer, and remember the width will be the final size of your sushi stack. So a one cup measuring cup for example will need to be cut up, because it’s too big for a single bite.
The best size for a single (huge) bite would be the 1/4 cup.
The layering has to start with the ingredient you want to show first. So for this recipe we started with the mango and that’s why it showed over the top.
Use mashed avocados here so that it acts as a glue to stick the ingredients together in the sushi stack.
For the seaweed, cut it up roughly to the shape of your measuring cup. It doesn’t have to be perfect!
For the sushi rice, I cook mine over the stove not using a rice cooker. It’s always best to start by preparing the rice, and while the rice is cooking you can start chopping and preparing your ingredients.
The sushi rice has to be the final and last layer of the sushi stack so make sure to press it down very well.
Use a knife and run it around the measuring cup to unmold the sushi stack. Flip the stack over a plate and then tap gently over the bottom of the cup to make sure the sushi stack falls smoothly over a plate.
Dress up the sushi stack with some spicy mayo and soy sauce and sesame seeds.
Enjoy!