Sushi Stack Recipe

Cook and season rice

Rinse 1 cup (dry) short-grain sushi rice until water runs clear. Cook according to package instructions to yield about 2 cups cooked rice. While rice cooks, warm rice vinegar, sugar, and kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl, gently fold in the seasoned vinegar mixture with a rice paddle or wooden spoon, fanning the rice to cool. Cover with a damp towel and let rest at room temperature until slightly warm (15 minutes).

Portion 2 cups of seasoned sushi rice into a ring mold or small bowl (about 2-3 inch diameter, 1.5 inch tall) and press gently to form the bottom layer of each stack. Lightly wet your hands to prevent sticking.

Prepare spicy tuna

In a bowl combine 6 oz finely chopped sushi-grade tuna, 2 tbs Japanese mayo, 1 tbs Sriracha, 1 tsp gochujang (optional), 1 tsp sesame oil, 1 tbs finely sliced green onion, 1 tsp toasted sesame seeds and 1/4 tsp salt. Mix gently until uniform but not mushy. Taste and adjust heat or salt.

Spoon a generous layer of spicy tuna on top of the pressed rice in the mold (about 2-3 tbs per stack). Press lightly to compact.

Make krab salad

In a bowl combine 6 oz shredded imitation crab, 2 tbs Japanese mayo, 1/4 cup small-diced cucumber, 1 tbs sliced green onion, 1 tsp lemon juice, 1/2 tsp toasted sesame oil and 1/8 tsp salt. Fold gently to keep some flake texture.

Place a shallow layer of krab salad over the spicy tuna layer in the mold (about 1-2 tbs). Press lightly to set the layer.

Prepare avocado

Toss 1 cup diced ripe avocado with 1 tsp lime juice and 1/8 tsp salt to prevent browning and season lightly.

Add a final layer of avocado to the mold (about 2-3 tbs) and press gently. Carefully lift the ring mold to reveal the stacked layers. If not using a mold, assemble layers free-form on a plate, stacking rice, spicy tuna, krab, and avocado.

Make the sauce

Whisk together 3 tbs mayonnaise, 2 tbs unagi or hoisin sauce, 1 tsp Sriracha, 1 tsp soy sauce and 1/2 tsp sesame oil until smooth. Taste and adjust sweetness/heat. Transfer to a squeeze bottle or spoon for plating.

Drizzle three-sum sauce over the top of each sushi stack in an attractive zigzag or dot pattern (about 1/2 tbs per stack).

Make wonton chips

Heat neutral oil in a small pot to 350°F (175°C). Cut wonton wrappers into triangles. Fry in batches for 30-60 seconds until golden and crisp, turning once. Drain on paper towels and sprinkle with a pinch of salt. Alternatively bake wonton triangles brushed with oil at 375°F (190°C) for 6-8 minutes, flipping once.

Top each stack with a few wonton chips for crunch, a small spoonful of pickled ginger, a sprinkle of toasted sesame seeds and furikake if using, and finish with microgreens or a cilantro sprig. Serve immediately so wonton chips remain crisp.