Homemade California Roll Sushi Stacks

• Seafood

  • 2 cups Luis kemp crab delights

• Produce

  • 2 Avocados
  • 1 cup Cucumber
  • 2 tsp Lemon

• Condiments

  • 1/4 cup Mayonnaise
  • 1/2 tsp Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 1 Pinch Salt
  • 4 tsp Sesame seeds
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Other

  • 4 Individual size sea weed sheets - torn into bite sized pieces

Found on wonkywonderful.com

Ingredients

• 2 Cups Cooked Sushi Rice (prepared according to package instructions)
• 2 Tablespoons Rice Vinegar
• 2 teaspoon Sugar
• Pinch Salt
• 2 Avocados - peeled and chopped
• 1 Cup Cucumber - peeled & chopped
• 2 Cups Luis Kemp Crab Delights - chopped
• 2 teaspoons Lemon - finely chopped (peel and all)
• 4 teaspoons Sesame Seeds
• 4 Individual Size Sea Weed Sheets - torn into bite sized pieces
• 1/4 Cup Mayonnaise
• 1 teaspoon Sriracha
• 1/2 teaspoon Soy Sauce

Directions

• Mix rice vinegar, sugar and salt together and pour over cooked rice. Gently toss to coat. Prepare a large (28oz) can by removing the contents, removing the top and bottom with can opener then cleaning thoroughly. Place can upright on flat plate and hold firmly in place while layering ingredients.
• Press 1/2 cup cooked rice in the bottom of the can. Follow with 1/2 cup avocado, 1/4 cup chopped cucumber, 1/2 cup chopped Crab Delights and 1/2 teaspoon chopped lemon. Use the back of a spoon to firmly press ingredients down. (this will ensure that the sushi stack stays together) Top with 1 teaspoon sesame seeds and 1 sheet of sea weed. Gently pull can up to remove. Serve sushi stacks with a drizzle of sauce and soy sauce.
• Mix mayo, Sriracha and soy sauce until incorporated.