Dear Japanese people,
Today I am presenting my recipe for a California Sushi Stack. I am sorry for further destroying your traditions. It pains me to do so…but this stack is too good not to share.
Suggoku gomen ne (I am truly sorry),
Fiya Fong
When it comes to sushi, this is as unauthentic as it comes. In Japan sushi is served in the following manner…
- As sashimi with…
- Fresh fish and…
- Delicate flavors…
- Served simply.
This California Sushi Stack is:
- A stack (kinda obvious by the look and name)
- Has NO fish (wait, does fish product count?)
- Bold flavors (heavy on the umami and incorporates a healthy amount of spicy mayo)
- Plated pretentiously (seriously, does anyone really need avocado served as a rose?)
Even the sushi roll I based this tower on didn’t originate from Japan. Can you guess where the California Roll came from? I really hope you answered California.
Chef Hidekazu Tojo created this roll to make sushi more approachable. To share his country’s food with the world. The man had such a respectable reason for changing his countries traditions. I am here to further deface the legacy that is sushi but my reasons are a lot less honorable. To be 100% honest with you, I made this stack because of three trivial reasons…
- I had leftover ingredients from my Volcano Roll recipe.
- All the cool bloggers are putting avocado roses in their posts and…I wanted to be cool too.
- I was REALLY bored and had nothing better to do.
The origin story of this recipe is much a like a superhero’s…tragic but resulted in something amazing. I mean, some of the best foods were created for odd reasons.
- Popsicle: Accident
- Nutella: Substitute for chocolate
- Potato Chips: Created out of spite
Ok, I’m failing to justify this recipe. In short, I made this recipe for some pretty stupid reasons but I was thrilled with the results. I give you California Roll that is unforgivably bold in flavor but remains “safe”. This is a perfect option for the sushi connoisseur as well as those that go “eww” at the thought of raw fish. Am I a disgrace to the food community or a stupendous sushi diplomat, try this and let me know!
- 8 oz Imitation Crab Stick
- 2 oz Mayo Preferably Kewpie Brand
- 1 tbsp Sriracha
- 1 tsp Toasted Sesame Oil
- 1/2 tsp Sugar
- 2 cup Cooked Sushi Rice See notes for Link
- 4 tbsp Furikake
- 1 Cucumber Sliced
- 2 Avocado See notes
- 1 sheet Roasted Nori
- Masago To taste
- To make Seasoned Rice: Mix the furikake with the sushi rice and set aside.
- Note on the Imitation Crab Stick: It is best to use sushi grade.
- Cut the pieces into 2 inch pieces and shred.
- Squeeze out any excess water with some paper towels.
- Mix together all the ingredients for "Spicy Crab " and set aside.
- Using a ring mold, layer the rice and crab. Top with Cucumber slices, avocado and masago.
Sushi rice recipe and instructions.
How to make an avocado rose here (the thinner your slices, the prettier the rose).
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