Such a fun and easy way to enjoy sushi at home
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.
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.
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).
In an individual one cup measuring container layer shrimp and crab mixture, then avocado mash, and then 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. I did have to push some of the rice back in place to make it look pretty.
Add toppings such as wonton strips, Sriracha Mayo, black sesame seeds, or Ginger Soy Glaze.