Page 14 August 2, 2018 EL SEGUNDO HERALD
Homemade California
Roll Sushi Stacks
Recipe by Louis Kemp Crab Delights, provided by BPT. Prep time: 25 minutes - Serves: 4
Ingredients
• 2 cups cooked sushi rice, divided
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• Pinch of salt
• 1 large (28-ounce) can or round
food mold
• 2 avocados, peeled and chopped,
divided
• 1 cup cucumber, peeled and
chopped, divided
• 2 cups Louis Kemp Crab Delights
surimi seafood, chopped, divided
• 2 teaspoons lemon, finely
chopped, divided
• 4 teaspoons sesame seeds, divided
• 4 individual size seaweed sheets,
torn into bite-size pieces, divided
Preparation
Spicy Sauce
• 1/4 cup mayonnaise
• 1 teaspoon Sriracha
• 1/2 teaspoon soy sauce
Photo courtesy of Nicole Harris.
1. Prepare rice according to package instructions.
2. Mix together rice vinegar, sugar and salt, and pour over cooked rice. Gently toss to coat.
3. Prepare can by removing contents, removing top and bottom with can opener then
cleaning thoroughly. Round food mold will also work.
4. Place can upright on flat plate and hold firmly in place while layering ingredients.
5. Press 1/2 cup cooked rice in bottom of can. Follow with 1/2 cup avocado, 1/4 cup chopped
cucumber, 1/2 cup chopped surimi seafood and 1/2 teaspoon chopped lemon. Use
back of a spoon to firmly press ingredients down to ensure sushi stack stays together.
6. Top with 1 teaspoon sesame seeds and 1 sheet of seaweed.
7. Gently pull can up to remove.
8. Repeat process to create three more sushi stacks.
9. To prepare spicy sauce, mix mayo, Sriracha and soy sauce until incorporated.
10. Serve sushi stacks with drizzle of spicy sauce, if desired, and soy sauce.
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