Lazy sushi is what I should call this. As spectacular as the presentation is, these Spicy Crab Sushi Stacks could not be easier!
This is certainly not traditional in any way, shape, or form. BUT it is every bit as delicious!
A bag of Uncle Ben’s Jasmine Ready Rice is what I am using…yes the kind that you microwave for 90 seconds 🙂
See…told ya I was lazy.
How to make Spicy Crab Sushi Stacks
As the rice microwaved I made a spicy mayo by mixing together mayo and Sriracha.
Then mixed some of it in with two cans of jumbo lump crab meat that I drained really well.
To make these sushi stacks I am using a measuring cup.
First sprinkle in some sesame seeds.
This will help prevent sticking when we turn the container upside down.
Then some of the spicy mayo and crab mixture.
And some avocado.
Next up is the rice that I mixed with rice vinegar.
Use the back of a spoon to press everything down slightly.
Put a plate over the measuring cup and turn the plate with the measuring cup over, then carefully and gently pull the measuring cup up.
And you’ll have gorgeous Spicy Crab Sushi Stacks!
Top with more of the spicy mayo that we made earlier and some ginger soy glaze.
More sesame seeds and green onions for garnish too 🙂
This is the ginger soy glaze that you’ll be absolutely addicted to!
You can find it in the Asian section of the grocery store or from Amazon.
Click the picture to order from Amazon
You can get as creative as you like with your sushi stacks by adding pickled ginger, wasabi, and even soy sauce if you prefer.
More recipes for you to try like Spicy Crab Sushi Stacks…
Spicy Crab Sushi Stacks
Spicy Crab Sushi Stacks is an easy way to enjoy sushi at all, stack all the yummy components of a spicy crab roll and enjoy!
- 1 8.5 packet Uncle Ben's Jasmine Ready Rice
- 2 tsps rice vinegar (or white vinegar)
- 1 cup mayo (or light mayo)
- 1 to 3 Tbsps Sriracha (more or less depending on spice preference)
- 1 Tbsp toasted sesame seeds
- 2 6 oz cans jumbo lump crab meat
- 1 avocado diced
- 1/4 cup ginger soy glaze (Asian section of grocery store)
- Optional: more sesame seeds, green onions, soy sauce, pickled ginger, wasabi paste
Microwave the rice according to package directions. Put the rice in a bowl and add the rice vinegar, stir until evenly mixed.
Mix together the mayo and Sriracha.
Drain the crab well and put in a separate bowl. Add 3 Tbsps of the Sriracha mayo, stir until evenly combined.
In an individual one cup measuring container first put in a few sesame seeds (this will prevent sticking) layer 1/4 of the crab mixture, then 1/4 of the avocado, and then the 1/4 of the rice and press lightly.
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. Repeat with remaining sushi stacks.
Drizzle the remaining Sriracha mayo and ginger soy glaze over top. Add additional toppings such as more sesame seeds, green onions, soy sauce, pickled ginger, wasabi paste.