Surimi is a fully cooked Japanese seafood ingredient, so it’s a great introduction for those new to sushi. Made from premium wild Alaskan Pollock – a highly-sustainable whitefish – and real snow crab, surimi is a good source of protein and is more cost effective than cuts of raw seafood.
Made with Crab Delights by blogger Nicole Harris of Wonky Wonderful, you can enjoy these Homemade California Roll Sushi Stacks with friends, family or a date. You can see how the sushi stacks were formed in this video.
Find more delicious surimi seafood recipes at louiskemp.com.
Homemade California Roll Sushi Stacks
|Photo courtesy of Nicole Harris|
Preparation Time: 25 minutes
- 2 cups cooked sushi rice, divided
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- pinch of salt
- 1 large (28-ounce) can or round food mold
- 2 avocados, peeled and chopped, divided
- 1 cup cucumber, peeled and chopped, divided
- 2 cups Louis Kemp Crab Delights surimi seafood, chopped, divided
- 2 teaspoons lemon, finely chopped, divided
- 4 teaspoons sesame seeds, divided
- 4 individual size seaweed sheets, torn into bite-size pieces, divided
- 1/4 cup mayonnaise
- 1 teaspoon Sriracha
- 1/2 teaspoon soy sauce
- Prepare rice according to package instructions.
- Mix together rice vinegar, sugar and salt, and pour over cooked rice. Gently toss to coat.
- Prepare can by removing contents, removing top and bottom with can opener then cleaning thoroughly. Round food mold will also work.
- Place can upright on flat plate and hold firmly in place while layering ingredients.
- Press 1/2 cup cooked rice in bottom of can. Follow with 1/2 cup avocado, 1/4 cup chopped cucumber, 1/2 cup chopped surimi seafood and 1/2 teaspoon chopped lemon. Use back of a spoon to firmly press ingredients down to ensure sushi stack stays together.
- Top with 1 teaspoon sesame seeds and 1 sheet of seaweed.
- Gently pull can up to remove.
- Repeat process to create three more sushi stacks.
- To prepare spicy sauce, mix mayo, Sriracha and soy sauce until incorporated.
- Serve sushi stacks with drizzle of spicy sauce, if desired, and soy sauce.
SOURCE: Louis Kemp Crab Delights