Crab Sushi Towers

  • 1/2 lb crab meat
  • 4 Tbsp mayonnaise
  • 2 tsp Mirin
  • 2 tsp sriracha
  • CWG Spicy Seafood Blend
  • CWG Pink Himalayan Sea Salt
  • CWG No Salt Onion Black Pepper Blend
  • 1 Tbsp plus 1 tsp sushi roe, divided (optional)
  • ½ teaspoon vegetable oil
  • 1/2 medium English cucumber, diced into ½” pieces
  • 1 cup cooked sushi rice (see recipe)
  • 1 large Hass avocado, pitted, peeled and diced into ½” pieces
  • ½ teaspoon toasted white and black sesame seeds
  • 2 medium green onion, thinly sliced (or a few tablespoons of seaweed salad)
  • Oyster sauce for drizzle
In a small bowl mash half the avocado with a sprinkle of CWG Sea Salt, a sprinkle of CWG No Salt Onion Black Pepper blend and a splash of lemon juice. In another medium mixing bowl whisk together the  mayonnaise, Mirin and sriracha and set aside. Add crab meat to the bowl gently combining. Add a shake of CWG Spicy Seafood Blend (optional). (Also optional) Gently stir in 1 tablespoon of the sushi roe. Lightly grease a 1 cup measuring cup ( or a food ring) with the vegetable oil. Add the crab mixture to the measuring cup followed by cucumber, mashed avocado, avocado cubes and about 1/3 cup of the cooked sushi rice. Press it firmly to pack the mixture together. Hold a serving plate to the open side of the cup and invert it, slowly removing the measuring cup so the mixture forms a stack. If the stack sticks, use a sharp knife and run it around the inside of the measuring cup to help loosen it. Garnish with sesame seeds, green onions (or seaweed salad), oyster sauce and the remaining roe. Serve with Wonton chips.

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