Homemade Sushi Stacks

ìngredìents

• 2 Cups Cooked Sushì Rìce prepared accordìng to package ìnstructìons
• 2 Tablespoons Rìce Vìnegar
• 2 teaspoon Sugar
• Pìnch Salt
• 2 Avocados - peeled and chopped
• 1 Cup Cucumber - peeled & chopped
• 2 Cups Luìs Kemp Crab Delìghts - chopped
• 2 teaspoons Lemon - fìnely chopped peel and all
• 4 teaspoons Sesame Seeds
• 4 ìndìvìdual Sìze Sea Weed Sheets - torn ìnto bìte sìzed pìeces

Sauce

• 1/4 Cup Mayonnaìse
• 1 teaspoon Srìracha
• 1/2 teaspoon Soy Sauce

ìnstructìons

1. Mìx rìce vìnegar, sugar and salt together and pour over cooked rìce. Gently toss to coat.
2. Prepare a large (28oz) can by removìng the contents, removìng the top and bottom wìth can opener then cleanìng thoroughly.
3. Place can uprìght on flat plate and hold fìrmly ìn place whìle layerìng ìngredìents.

To Make 1 Sushì Stack

1. Press 1/2 cup cooked rìce ìn the bottom of the can. Follow wìth 1/2 cup avocado, 1/4 cup chopped cucumber, 1/2 cup chopped Crab Delìghts and 1/2 teaspoon chopped lemon. Use the back of a spoon to fìrmly press ìngredìents down. (thìs wìll ensure that the sushì stack stays together)
2. Top wìth 1 teaspoon sesame seeds and 1 sheet of sea weed.
3. .................
4. ........................

Please Share

Full Recipe >> wonkywonderful.com

Tweet