California Sushi Stack

PREP TIME

20

minutes

COOK TIME

12

minutes

MAKES

4

stacks

This fun twist (or should we say stack?) on a traditional sushi roll is sure to impress. It looks fancy, but is super simple to make, plus using RightRice means way less carbs than white rice. Make it for friends and family, or for you when you feel like treating yourself!

Ingredients:

1 package Original RightRice

1 Tbsp. rice vinegar

12 oz. surimi flakes (imitation crab), chopped

¾ cup kewpie or Japanese mayonnaise (sub. regular mayo)

2 avocados, cut into small cubes

Juice of ½ lemon

1 cup furkikake

2 Tbsp. chopped green onions

Vegetable oil spray

Condiments:

Coconut aminos (sub tamari or soy sauce)

Wasabi paste

Nori sheets, sliced

Special Equipment:

Ring mold, available here.

Preparation:

Prepare RightRice according to package directions. While you are fluffing the rice and it is still warm, add the rice vinegar, and mix well.

In a medium bowl, mix the surimi flakes and kewpie together. In a different bowl, mix the chopped avocado and lemon juice well.

Prepare the ring molds by spraying the insides with the vegetable oil spray, and place each one on a plate.

Spoon about 3 tablespoons of RightRice in the ring mold. Flatten down with wet hands. Spoon 1 tablespoon of the surimi flake mixture and flatten down with a spoon. Top with a tablespoon of avocado mixture.

Sprinkle the top with furikake and green onions. Repeat with the rest of the molds. Serve with coconut aminos, slices of nori sheets and wasabi paste on the side.