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We ordered a gorgeous shrimp and crab sushi stack appetizer that I couldn’t stop dreaming about at a restaurant, so I made this copycat sushi recipe at home!
For our anniversary last year my husband took me to a “fancy” restaurant as he called it.
A friend highly recommended it, I knew he didn’t really want to go.
He’s more of a jeans and Harley Davidson t-shirt type of guy.
But he would never complain.
So I just had to try and recreate it on my own.
It was called a California Roll.
But it was a giant round stack of everything you would have in a California Roll.
On the plate was a thin, sweet soy sauce.
I wanted a thicker version of the same sauce, something drizzle-able (yes, I make up words).
So I made a Ginger Soy Glaze.
Simply bring soy sauce, honey, and ginger to a boil and letting it simmer for about 10 minutes.
This sauce was so flavorful that I since made a larger batch and keep it inthe fridge.
And I do use it often. I microwave it for a few seconds from the fridge to make it drizzle-able.
If you’re not feeling like making this glaze, they do sell it on Amazon!
How to Make Shrimp and Crab Sushi Stack
Onto the delicious layers of my sushi stack…
Rice, avocado, and shrimp and jumbo lump crab in a spicy mayo is what I decided on.
I bought a can of crab, already cooked shrimp that I diced and just combined them with light mayo and Sriracha.
The avocado I mashed with red onion, jalapeño, and lime juice.
Confession- I was feeling too lazy to make actual sticky sushi rice, so I used already cooked brown rice in a bag.
I was surprised how well it worked!
My husband and kids watched as I layered it in a measuring cup.
I’m pretty sure they had bets going on that it wouldn’t stack.
I crossed my fingers that it would stack…and it actually worked!
Now I did have to use a fork to guide it out, but not too bad for my first shrimp and crab sushi stack 🙂
I’m a saucy girl and a crunch fanatic, so extra sauce along with the Ginger Soy Glaze and some wonton strips added the perfect crunch.
SOOOOO yummy and now I bet the husband will take me to more “fancy” restaurants if this is what happens when I get inspired!
This recipe makes 4 sushi stacks, but with it being just two of us eating this night we made Seafood Wonton Nachos with the leftovers.
If you like this shrimp and crab sushi stack, you may also like Cauliflower Rice Sushi Bowls .
Spicy Tuna Sushi Stacks
And Salmon Sushi Bowls
Surf and Turf Sushi Bowls
Shrimp Tempura Sushi Tacos
.
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Shrimp and Crab Sushi Stack
Such a fun and easy way to enjoy sushi at home
CourseAppetizer, Main Course
CuisineAmerican, Asian
Keywordbest, Crab, Easy, Lazy Sushi, Recipe, rice, Shrimp, Sushi Stacks, Wonton
Prep Time 20 minutes
Cook Time 1 minute
Total Time 20 minutes
Servings 4
Calories 578 kcal
Author Cheri Renee
Ingredients
Sushi Stack
- 6ozjumbo lump crab (in a can or from seafood counter)
- 1/2poundcooked shrimpdiced
- 1cupSriracha Mayo (or equal parts Sriracha and light mayo)
- 1avocado
- 1/2limejuiced
- 1/4cupred onionminced
- 1/2jalapeno (with seeds for heat, no seeds for no heat)minced
- 1bag already cooked rice
- Optional toppings: black sesame seeds, crispy wonton strips (just regular wonton wrappers cut into strips and deep fried for a few seconds), Sriracha Mayo, Ginger Soy Glaze (recipe below)
Ginger Soy Glaze
- 2cupssoy sauce
- 1cuphoney
- 3Tbspginger paste (in a tube)
Instructions
If making Ginger Soy GlazeWhisk 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.
Microwave the bag of already cooked rice according to directions and set aside to come to room temperature.
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.
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