Crab and Shrimp Sushi Stacks
These Crab and Shrimp Sushi Stacks are easy to make and impressive to serve. The bonus is that they are delicious and nutritious! They are layered with rice that has a tang from rice wine vinegar, an avocado and veggie mix, and then topped with lumps of crab and shrimp in a spicy mayo.
These three-and-a-half-inch stacks are ideal for a light meal. Make them smaller for bite-sized appetizers that are memorable.
Make things easy for yourself by boiling shrimp for two meals. I cooked the shrimp last night for a pasta dish, and purposefully made extra for this sushi stack today.
Plan out a few days’ meals and note what you can use as purposeful leftovers to make your next meal easy to prepare yet delicious.
Crab and Shrimp Sushi Stacks
- 1⅓ cups sushi rice cooked (or long-grain white rice)
- 2 tbsp seasoned rice vinegar
- 6 oz jumbo lump crab in a can or from seafood counter
- ½ pound shrimp cooked and diced
- 1 avocado
- ½ lime juiced
- ¼ cup red onion minced
- ½ jalapeno minced with pith for heat, no pith for less heat
Ginger Soy Glaze
- ½ cups soy sauce
- ¼ cup honey
- 2 tsp ginger paste in a tube
- Prepare rice according to the instructions. Stir as it cools to prevent clumping. Add the vinegar and let rest.1⅓ cups sushi rice, 2 tbsp seasoned rice vinegar
- Whisk together ginger soy glaze ingredients in a small saucepan and bring just to a boil, reduce to low. Continue whisking every minute for 10 minutes. Remove from heat and let cool.½ cups soy sauce, ¼ cup honey, 2 tsp ginger paste
- Mix the crab, shrimp, and a few spoonful of Sriracha Mayo together in a bowl until it’s the consistency you like and set aside. Save the remaining Sriracha Mayo for drizzling over top.6 oz jumbo lump crab, ½ pound shrimp, 1 cup Sriracha Aioli
- In another bowl, mash together the avocado, lime juice, onion, and jalapeno (keep seeds from the jalapeno if you want spice, remove seeds if you don’t want it spicy).1 avocado, ½ lime, ¼ cup red onion, ½ jalapeno
- Add ⅓ cup of the rice into the mold and press lightly. Then add the avocado mash, evenly distributed between the molds, and again press gently to remove air gaps. Finally, distribute the shrimp and crab mixture and add to each mold. Again, press gently.
- Garnish with the wonton strips and the black sesame seeds16 each crispy wonton strips, 1 tsp black sesame seeds
- Plate with sauces and serve.
De Froid Tip: Food Molds
Food molds changed my cooking life in the best way. I’ve collected a drawer full of them and when I’m in a creative mood, I open it to draw inspiration. I use the three-and-a-half inch Ateco molding sets more frequently because they’re ideal for a salad or light meal. In addition, they have a flat plate on the bottom and a plunger on top.
The flat plate is important because moving it to a serving plate can get super tricky. I’ve lost more than one salad because of the “slide” to the plate. The plunger is a helpful gadget as you can gently press down on the ingredients as you add them to get a perfectly layered appearance!
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.