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
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Microwave the rice according to package directions. Put the rice in a bowl and add the rice vinegar, stir until evenly mixed.
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Mix together the mayo and Sriracha.
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Drain the crab well and put in a separate bowl. Add 3 Tbsps of the Sriracha mayo, stir until evenly combined.
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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.
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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.
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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.