Crab and Shrimp Sushi Stacks
08.22.2023• Gourmet, Seafood
These Crab and Shrimp Sushi Stacks are easy to make and impressive to serve. The bonus is that they are delicious and nutritious! They are layered with rice that has a tang from rice wine vinegar, an avocado and veggie mix, and then topped with lumps of crab and shrimp in a spicy mayo.
Ingredients
Sushi Rice
- 1⅓ cups sushi rice cooked (or long-grain white rice)
- 2 tbsp seasoned rice vinegar
Stack
- 6 oz jumbo lump crab in a can or from seafood counter
- ½ pound shrimp cooked and diced
- 1 avocado
- ½ lime juiced
- ¼ cup red onion minced
- ½ jalapeno minced with pith for heat, no pith for less heat
Garnish
- 16 each crispy wonton strips garnish
- 1 tsp black sesame seeds toasted
- Hot Wasabi Sauce Terrapin Ridge Farms Squeeze Bottle
- 1 cup Sriracha Aioli Terrapin Ridge Farms Squeeze Bottle (or a mix of mayo with sriracha)
Ginger Soy Glaze
- ½ cups soy sauce
- ¼ cup honey
- 2 tsp ginger paste in a tube
Instructions
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Prepare rice according to the instructions. Stir as it cools to prevent clumping. Add the vinegar and let rest.1⅓ cups sushi rice, 2 tbsp seasoned rice vinegar
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Whisk together ginger soy glaze 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.½ cups soy sauce, ¼ cup honey, 2 tsp ginger paste
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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.6 oz jumbo lump crab, ½ pound shrimp, 1 cup Sriracha Aioli
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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).1 avocado, ½ lime, ¼ cup red onion, ½ jalapeno
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Add ⅓ cup of the rice into the mold and press lightly. Then add the avocado mash, evenly distributed between the molds, and again press gently to remove air gaps. Finally, distribute the shrimp and crab mixture and add to each mold. Again, press gently.
Garnish
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Garnish with the wonton strips and the black sesame seeds
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16 each crispy wonton strips, 1 tsp black sesame seeds
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Plate with sauces and serve.
Notes
- The glaze will thicken more as it cools. Place in an air-tight glass container in the refrigerator for up to several weeks. When ready to use, microwave for a few seconds to thin.
- Make ahead: Seal the molds with plastic wrap and refrigerate for up to four hours.