I must admit I’m quite proud of my Sushi Stack. Not only was it delicious, but it looks so pretty in a picture. And we all know how important that is :) Every time I visit Whole Foods I look forward to winding my way through the store, ultimately reaching the seafood counter. They don’t always have sushi grade tuna but on this day they did. What a huge treat and such a delicacy.
Since I’ve yet to master the art of making sushi rolls, I decided to stack my ingredients. Sticky rice, ahi tuna, avocado, jumbo lump crabmeat, all topped with gorgeous pea sprouts. Since I’m on ‘gadget restrictions’ at the moment (and who would pay $16.50 for a round ring mold), I cut the top and bottom of a can of Ro*tel and used that as my mold. Worked like a charm.
For the rice, I simply cooked short grain rice then transferred it to a plate and chilled it in the freezer while I prepared the other ingredients. It became sticky rice without any problem at all (I’ve also yet to master the art of making sticky rice…but that didn’t stop me).
I placed my makeshift mold on my serving plate, then began the assembly. First I spooned in about a cup of cold cooked rice. Using my trusty muddler, I gently tamped down the rice until it seemed well packed.
Next came the gorgeous tuna. I seared the tuna on all sides in a very hot skillet for just a nanosecond. While it’s not necessary with sushi grade fish, I add this step. I then diced it into small pieces and added it on top of the rice layer. Again, I gently tamped it down to be sure I had a nice solid layer of tuna.
Next came diced ripe avocado. I squeezed just a little lemon juice over the diced avocado to help preserve it’s vibrant green color.
Onto the lump crabmeat layer. A couple weeks ago while at my local wholesale club I spotted a giant tub of jumbo lump crabmeat. It was smiling back at me. Somehow it made it into my buggy :) Thank goodness….or this sushi stack just wouldn’t have been the same. That’s my story and I’m sticking to it. Look for more crabmeat recipes in the near future.
I went in search of watercress and stumbled upon pea sprouts. Do you know them? This was a first for us and we loved them. They made the perfect topper for this plate of loveliness.
I served our Sushi Stack with toasted sesame seeds, wasabi paste, fresh grated ginger, sesame oil and soy sauce.
The Ro*tel can, which is smaller than a standard soup can, was still a little big for an individual serving. I think I’ll start collecting tomato paste cans for the next time. Oh and there will be next time!
- 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
- Place a round metal mold or small can with top and bottom removed on your serving plate.
- 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.
- Serve with wasabi paste, minced fresh ginger, soy sauce and sesame oil. Adding to taste.
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