Shrimp and Crab Sushi Stack
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Shrimp and Crab Sushi Stack

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For our anniversary last year my husband took me to a “fancy” restaurant as he called it. A friend highly recommended it, I knew he didn’t really want to go. He’s more of a jeans and Harley Davidson t-shirt type of guy. But he would never complain. We ordered a gorgeous shrimp and crab sushi stack appetizer that I couldn’t stop dreaming about!

Cooks Well With Others

So I just had to try and recreate it on my own.

It was called a California Roll. But it was a giant round stack of everything you would have in a California Roll.

On the plate was a thin, sweet soy sauce.

I wanted a thicker version of the same sauce, something drizzle-able (yes, I make up words).

So I made a Ginger Soy Glaze.

Simply bring soy sauce, honey, and ginger to a boil and letting it simmer for about 10 minutes.

This sauce was so flavorful that I since made a larger batch and keep it in the fridge.

And I do use it often. I microwave it for a few seconds from the fridge to make it drizzle-able.

Ginger Soy Glaze

If you’re not feeling like making this glaze, here is a perfectly good ready made option that is (almost) as good…

Click the picture to order from Amazon

How to Make Shrimp and Crab Sushi Stack

Onto the delicious layers of my sushi stack…rice, avocado, and shrimp and jumbo lump crab in a spicy mayo is what I decided on.

I bought a can of crab, already cooked shrimp that I diced and just combined them with light mayo and Sriracha.

The avocado I mashed with red onion, jalapeño, and lime juice.

avocado mash for shrimp and crab sushi stack

Confession- I was feeling too lazy to make actual sticky sushi rice, so I used already cooked brown rice in a bag.

I was surprised how well it worked!

My husband and kids watched as I layered it in a measuring cup. I’m pretty sure they had bets going on that it wouldn’t stack.

I crossed my fingers that it would stack…and it actually worked!

Now I did have to use a fork to guide it out, but not too bad for my first shrimp and crab sushi stack 🙂

shrimp and crab Sushi Stack

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I’m a saucy girl and a crunch fanatic, so extra sauce along with the Ginger Soy Glaze and some wonton strips added the perfect crunch.

SOOOOO yummy and now I bet the husband will take me to more “fancy” restaurants if this is what happens when I get inspired!

This recipe makes 4 sushi stacks, but with it being just two of us eating this night we made Seafood Wonton Nachos with the leftovers.

Highly recommended!

Wonton Nachos

If you like this shrimp and crab sushi stack, you may also like Cauliflower Rice Sushi Bowls .

Cauliflower Rice Sushi Bowls

Spicy Tuna Sushi Stacks

Spicy Tuna Sushi Stacks

And Salmon Sushi Bowls

Salmon Sushi Bowls

Surf and Turf Sushi Bowls

Surf and Turf Sushi Bowls

Shrimp Tempura Sushi Tacos

Shrimp Tempura Sushi Tacos
shrimp and crab sushi stack

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Shrimp and Crab Sushi Stack

Such a fun and easy way to enjoy sushi at home

Course Appetizer, Main Course
Cuisine American, Asian
Keyword Crab, Lazy Sushi, rice, Shrimp, Sushi Stacks, Wonton
Prep Time 20 minutes
Cook Time 1 minute
Total Time 20 minutes
Servings 4
Calories 578 kcal
Author Cheri Renee

Ingredients

Sushi Stack

  • 6 oz jumbo lump crab (in a can or from seafood counter)
  • 1/2 pound cooked shrimp diced
  • 1 cup Sriracha Mayo (or equal parts Sriracha and light mayo)
  • 1 avocado
  • 1/2 lime juiced
  • 1/4 cup red onion minced
  • 1/2 jalapeno (with seeds for heat, no seeds for no heat) minced
  • 1 bag already cooked rice
  • Optional toppings: black sesame seeds, crispy wonton strips (just regular wonton wrappers cut into strips and deep fried for a few seconds), Sriracha Mayo, Ginger Soy Glaze (recipe below)

Ginger Soy Glaze

  • 2 cups soy sauce
  • 1 cup honey
  • 3 Tbsp ginger paste (in a tube)

Instructions

  1. If making Ginger Soy Glaze Whisk together ingredients in a small saucepan and bring just to a boil, reduce to low. Continue whisking every minute for 10 minutes. Remove from heat and let cool. It will thicken even more as it cools.Keep in a container in the fridge for up to several weeks. When ready to use just microwave a few seconds to make it drizzle-able again.

  2. Mix the crab, shrimp, and a few spoonful of Sriracha Mayo together in a bowl until it’s the consistency you like and set aside. Save the remaining Sriracha Mayo for drizzling over top.

  3. Microwave the bag of already cooked rice according to directions and set aside to come to room temperature.
  4. In another bowl, mash together the avocado, lime juice, onion, and jalapeno (keep seeds from the jalapeno if you want spice, remove seeds if you don’t want it spicy).

  5. In an individual one cup measuring container layer shrimp and crab mixture, then avocado mash, and then the rice and press lightly.

  6. Place a plate over the measuring cup and flip over. If it doesn’t come out right away use a fork to help slide it out. I did have to push some of the rice back in place to make it look pretty.

  7. Add toppings such as wonton strips, Sriracha Mayo, black sesame seeds, or Ginger Soy Glaze.

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