We love crab, but when prices of our local Dungeness can exceed $12.99 or more a pound I need to find a more economical substitute for my family. Last night I made these tasty California Roll Sushi Stacks with Louis Kemp surimi and my family loved them. Surimi from Louis Kemp is made from wild, highly sustainable Alaskan pollock, a delicious and nutritious white fish similar to cod in flavor that is caught in the pristine waters of our Northern neighbor. To make surimi, pollock is finely minced and blended with natural crabmeat resulting in a delicious, crab-like meat in both flavor and texture that is ready to eat. And you don't have to crack any shells! Plus, it is economical and nutritious as it is low in both fat and cholesterol and high in protein and omega-3s. These wonderful California Roll Sushi Stacks are easy to make and are so good! Simply chop cucumbers and avocado (plus a few other simple ingredients) and layer them up in a can with rice as the base. Remove the can and you have an elegant tower of scrumptiousness! It truly is an easy dinner that can be prepared any night of the week.
California Roll Sushi Stacks
Adapted slightly from Nicole Harris, Wonky Wonderful
Makes 4 stacks
2 cups Louis Kemp Crab Delights, chopped (look for this in your local supermarket or check here for a location near you)
2 cups cooked sushi rice (prepared according to package instructions)
2 tablespoons rice vinegar
Pinch of salt
2 avocados, peeled and chopped
1 cup English cucumber, chopped
2 teaspoons lemon zest, finely chopped or grated
4 teaspoons black sesame seeds
4 individual nori (seaweed) sheets, torn or cut into tiny pieces
For the Sriracha Sauce:
1/4 cup mayonnaise
1 teaspoon sriracha
1/2 teaspoon soy sauce
Mix mayo, sriracha and soy sauce until well incorporated.
Instructions for the mold:
Prepare a large (28 ounce) can by removing the lid, contents, then the bottom with a can open. Clean the inside of the can thoroughly. Place can upright on a flat plate and hold firmly in place while layering ingredients.
To Make 1 Sushi Stack:
Press 1/2 cup cooked rice firmly in the bottom of the can with the back of a teaspoon. Follow with 1/2 cup chopped avocado, 1/4 cup chopped cucumber, 1/2 cup Crab Delights, and 1/2 teaspoon lemon zest. Use the back of a spoon to press ingredients downs - this will ensure the stack stays together.
Top with 1 teaspoon sesame seeds and 1 sheet of seaweed pieces. Gently lift the can up to remove. Serve sushi stacks with a drizzle of sauce and additional soy sauce if needed.
Editorial disclosure: Louis Kemp provided samples of their Crab Delight as well as tabletop decor for this post. No monetary compensation was received.