Crispy Crab Sushi Stacks
Crispy Crab Sushi Stacks were a fun recipe to make and oh so yummy!
On the weekends I don’t like making a regular dinner. I want something snacky and fun!
We love getting sushi and one of our favorite rolls has a crab salad over top.
That salad was the inspiration for these sushi stacks.
The salad uses thin strips of imitation crab meat, so that’s what I used as well.
You could cut the crab leg style crab sticks or just peel them.
They look like long, thin ribbons of crab meat đŸ™‚
Here is how to make Crispy Crab Sushi Stacks
Next add a mango that has been thinly sliced as well.
I was aiming for the same size as the crab.
Then mix in mayo, soy sauce, and Sriracha and set it aside while you make the crispy rice cakes.
This dish does require some planning because you need to have the sushi rice cooked and cooled to make the crispy rice.
Spray your hands with non stick cooking spray to prevent the rice from sticking.
Roll the four cups of sushi rice that has been mixed with seasoned rice vinegar into 8 balls.
Then add enough vegetable oil to coat the bottom of a skillet over medium heat and add 4 rice balls.
And press down on each one slightly to flatten them.
They will get flatter throughout, so don’t press too much right away or they may fall apart.
They take about 5 minutes per side and they get super gorgeous and golden brown đŸ™‚
Add more vegetable oil and repeat with the 4 remaining rice balls.
Next just top each with the crab and mango salad.
And some sesame seeds and crushed wasabi peas if desired.
We enjoyed our Crispy Crab Sushi Bites with soy sauce and pickled ginger!
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More recipes to try like Crispy Crab Sushi Stacks!
Spicy Crab Sushi Stacks
Crab Rangoons
Air Fryer Crab Cakes
Shrimp Tempura Sushi Tacos
Salmon Sushi Bowls
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Crispy Crab Sushi Stacks
Crispy Crab Sushi Stacks start with crispy fried sushi rice and topped with a spicy crab and mango salad, serve with soy sauce and pickled ginger!
Ingredients
- 8 oz imitation crab meat (leg style/ sticks)
- 1 mango
- 1/2 cup mayo
- 2 Tbsps Sriracha
- 1 Tbsp soy sauce
- 4 cups cooked sushi rice cooled
- 4 Tbsps rice vinegar
- vegetable oil (enough to coat the bottom of the skillet)
- Optional: sesame seeds, crushed wasabi peas, pickled ginger, soy sauce
Instructions
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Shred the crab or cut into long, thin strips. Peel the mango and cut into very thin strips. Put the crab and mango in a bowl and add the mayo, Sriracha, and soy sauce. Toss until evenly mixed.
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Mix the cooked, cooled sushi rice together with the rice vinegar. Form the rice into 8 balls with your hands.
Note: Spray your hands with non stick cooking spray to prevent the rice from sticking to your hands.
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Pour vegetable oil into a large skillet over medium heat, enough to coat the bottom. Place 4 rice balls in the skillet and gently press down with a fork on each to flatten slightly. Cook 5 minutes per side, pressing a few more times throughout cooking. Repeat with remaining 4 rice balls, adding more vegetable oil to the skillet if needed.
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Top each crispy rice patty with the crab and mango salad. Top with sesame seeds and crushed wasabi peas if desired. Recommend serving with soy sauce and pickled ginger.
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