Sushi Stack
Prep time
Total time
Serves: 2
  • 1 cup cooked chilled rice
  • 2 oz. sushi grade tuna, diced
  • 1 avocado, diced
  • 2 oz. jumbo lump crabmeat
  • 1 cup pea sprouts, ends trimmed
  • 1 Tbl. wasabi paste
  • 1 tsp. fresh ginger, minced
  • 1 Tbl. soy sauce
  • 1 Tbl. sesame oil
  1. Place a round metal mold or small can with top and bottom removed on your serving plate.
  2. Layer cooked rice, tuna, avocado, crabmeat, and pea sprouts, tamping each layer with a muddler to gently pack. Use muddler to gently press down on stack while slowly lifting can. If not serving immediately, chill stack in can until ready to serve.
  3. Serve with wasabi paste, minced fresh ginger, soy sauce and sesame oil. Adding to taste.
Nutrition Information
Serving size: ½ Calories: 360 Fat: 17.2 Saturated fat: 2 Carbohydrates: 31.5 Sugar: 1.2 Sodium: 670 Fiber: 2.8 Protein: 21.6 Cholesterol: 60
Recipe by Lemony Thyme at