Sushi is a popular choice for a night out with friends or a romantic date night, but good sushi can also break the bank. If you’re looking for a way to indulge your sushi cravings while sticking to your monthly budget, surimi seafood is a great alternative to raw seafood that you can prepare right at home.
Surimi is a fully cooked Japanese seafood ingredient, so it’s a great introduction for those new to sushi. Made from premium wild Alaskan Pollock—a highly-sustainable whitefish—and real snow crab, surimi is a good source of protein and is more cost effective than cuts of raw seafood.
It’s also an ideal ingredient for a variety of people: expectant mothers can indulge their sushi cravings anxiety-free and parents can introduce the nutritional benefits of seafood into their kids’ diets by hosting a family fun night crafting sushi together. Additionally, more young adults are now choosing to cook at home, but still have a penchant for customization. Surimi allows you to skip the pricey sushi restaurant and instead create your own unique sushi at home.
Made with Crab Delights by blogger Nicole Harris of Wonky Wonderful, you can enjoy these homemade California Roll sushi stacks with friends, family or a date.
Find more delicious surimi seafood recipes at louiskemp.com.
Homemade California Roll sushi stacks
Prep time: 25 minutes
2 cups cooked sushi rice, divided
2 tablespoons rice vinegar
2 teaspoons sugar
pinch of salt
1 large (28-ounce) can or round food mold
2 avocados, peeled and chopped, divided
1 cup cucumber, peeled and chopped, divided
2 cups Louis Kemp Crab Delights surimi
seafood, chopped, divided
2 teaspoons lemon, finely chopped, divided
4 teaspoons sesame seeds, divided
4 individual size seaweed sheets, torn into bite-
size pieces, divided
1/4 cup mayonnaise
1 teaspoon Sriracha
1/2 teaspoon soy sauce
Prepare rice according to package instructions.
Mix together rice vinegar, sugar and salt, and pour over cooked rice. Gently toss to coat.
Prepare can by removing contents, removing top and bottom with can opener then cleaning thoroughly. Round food mold will also work.
Place can upright on flat plate and hold firmly in place while layering ingredients.
Press 1/2 cup cooked rice in bottom of can. Follow with 1/2 cup avocado, 1/4 cup chopped cucumber, 1/2 cup chopped surimi seafood and 1/2 teaspoon chopped lemon. Use back of a spoon to firmly press ingredients down to ensure sushi stack stays together.
Top with 1 teaspoon sesame seeds and 1 sheet of seaweed.
Gently pull can up to remove.
Repeat process to create three more sushi stacks.
To prepare spicy sauce, mix mayo, Sriracha and soy sauce until incorporated.
Serve sushi stacks with drizzle of spicy sauce, if desired, and soy sauce