This sushi-inspired appetizer is made with kani, imitation crab meat salad paired with diced avocado, and cucumber with crispy wontons for scooping. To make this California roll stack, simply pile the ingredients into a circular biscuit cutter or measuring cup to shape it. The goal is layering the ingredients so they are presented as a stack on a plate. This can also be served deconstructed as a rice bowl!
In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC). Work a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside until ready to serve.
In a medium mixing bowl whisk together the kewpie mayonnaise, rice vinegar and sriracha and set aside.
Use your fingers or two forks to shred the kani sticks and add to the bowl with the sauce.
Toss the kani in the mayo sauce then gently stir in 1 tablespoon of the tobiko.
Lightly grease a 1 cup measuring cup with the vegetable oil. Add the kani salad to the measuring cup followed by cucumber, avocado 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 a sprinkle of sesame seeds, green onions and the remaining tobiko. Repeat with the remaining ingredients and serve with fried wonton chips.
Rather than using kani, imitation crab meat, use lump crab in this recipe. Swapping in real crab meat will change the texture slightly but the sauce will help to bind it together.
The kani salad mixture can be made up to a day in advance and assembled in the stack just before serving. The wonton chips can be fried up to a week in advance and stored in an airtight container until ready to use.
Heat the air fryer to 350ºF (180ºC). Add 1 teaspoon of oil to the basket and, working in batches, add a few of the wontons to the basket at a time. Cook until golden brown, turning them halfway through for about 2 to 3 minutes total.
If you enjoy this sushi stack recipe, I recommend checking out these sushi-inspired recipes and share your thoughts on Instagram:
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