Sushi Stacks

Sushi Stacks

Makes 4


½ cup sushi rice
¾ cup water
¾ tsp. sugar
1 ½ tsp. rice vinegar
6 tbsp. Kowalski's Sriracha Dip
3 tsp. soy sauce
2 tsp. sesame oil
13 oz. cooked jumbo lump crabmeat (such as Miller's Select), chopped
¼ cup finely diced peeled and seeded Minnesota Grown cucumber
¼ cup thinly sliced green onion
2 tbsp. grated carrot
½ avocado, finely diced
- garnishes, to taste: Kowalski's Sticky Sweet Kalbi, Wasabi Mayo, pickled ginger, shredded nori, sesame seeds, French fried onions, and sprouts, pea shoots or other microgreens
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  1. Prepare rice in a rice cooker with ¾ cup water according to manufacturer's instructions; keep warm.
  2. In a small dish, whisk sugar into vinegar; drizzle over cooked rice and toss well.
  3. Allow rice to cool slightly at room temperature (about 30 min.); cover loosely with plastic wrap and cool in the refrigerator until completely cold.
  4. In a large mixing bowl, whisk Sriracha dip with soy sauce and sesame oil. Stir in crab, cucumber, green onion and carrot; gently fold in avocado. Set crab salad aside.
  5. Wipe the inside of a 6 oz. ramekin lightly with a paper towel dipped in sesame or peanut oil; scoop ¼ cup rice into the ramekin, pressing down firmly to form a base. Invert ramekin and gently shake rice patty onto a small individual serving plate; scoop ½ cup crab salad on top of rice.
  6. Repeat with remaining rice and crab salad.
  7. Garnish sushi stacks to taste; serve immediately.

Tasty Tip:

  • You can also hand-form rice patties or use a ring mold instead of using a ramekin.

Find It!

  • Kowalski's Sriracha Dip is found in the Grab & Go Section of the Deli Department with other Kowalski's Signature Dips and Spreads.
  • Find wasabi powder, nori and pickled ginger in the International Foods Aisle.
  • Find Miller's Select Crabmeat in the Seafood Department.