California Roll Sushi Stack

All of your favorite elements of the classic California roll turned into a stacked appetizer! This sushi-inspired appetizer is made with kani, imitation crab meat salad paired with diced avocado, and cucumber with crispy wontons for scooping.

Course Appetizer

Cuisine Asian, Japanese

Keyword california, Crab, kani, seafood, sushi

Prep Time 10

Cook Time 10

Servings

Calories 331kcal

Ingredients

For the fried wonton chips:

Vegetable oil, as needed, for frying
20 wonton wrappers, cut in half diagonally

For the sushi stack:

¼ pound kani (imitation crab meat), about 7 sticks
2 tablespoons kewpie mayonnaise
2 teaspoons rice vinegar
1 teaspoon sriracha
1 tablespoon plus 1 teaspoon tobiko roe, divided (optional)
½ teaspoon vegetable oil
½ medium English cucumber, diced into ½” pieces
1 cup cooked sushi rice
1 medium Hass avocado, pitted, peeled and diced into ½” pieces
½ teaspoon toasted sesame seeds
2 medium green onion, thinly sliced

US Customary - Metric

Instructions

For the fried wonton chips:

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.

For the sushi stack:

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 sesame seeds, green onions and the remaining tobiko. Repeat with the remaining ingredients and serve with fried wonton chips.

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