Main Dish · Seafood

Spicy California Roll Tower


Spicy California Roll Tower

Makes 2 towers


For the sushi rice –

1 cup sushi rice

1 cup water

2 tablespoons rice wine vinegar

1-1/2 tablespoons sugar (4-1/2 teaspoons)

1 teaspoon salt

For the crab mixture –

4 crab sticks, shredded and very finely chopped (I buy a package of these from WalMart or Kroger, and I shred them thinly just using my fingers)

1/3 cup mayo (can use more or less to taste)

1 tablespoon Sriracha

For the spicy mayo –

1/4 cup mayo

1 tablespoon Sriracha

To finish –

Ripe avocado slices (for 2 people I would use 1 small ripe avocado)

Toasted sesame seeds

Spicy mayo (recipe above)

Hoisin sauce or Eel sauce


  1. To make the sushi rice – Rinse the rice (a strainer normally has holes that are too big for the rice, I normally use a sifter) 3 or 4 times, until the water runs mostly clear.
  2. Leave the rice in the sifter/strainer for 30 minutes (this helps to dry the rice of excess liquid).
  3. Add the rice to a saucepan, and add the water to it. Bring to a boil and reduce to a simmer. Cover the saucepan and cook for 15 minutes. Take the pot off the heat (do not take the lid off), and let the rice sit for 10 more minutes.
  4. In a small bowl, mix together the rice wine vinegar, sugar, and salt. Microwave for 30 seconds (to dissolve the sugar).
  5. Place the rice into a glass dish to cool, and slowly and gently mix in the vinegar mixture. Let cool to room temperature before using.
  6. To make the crab mixture – mix together the finely shredded/chopped crab, mayo, and Sriracha. Remember, this is all to taste. I like my crab to have enough mayo to coat it without drowning in mayo. Add more or less to taste. Refrigerate until ready to use.
  7. To make the spicy mayo – mix together the mayo and Sriracha. Refrigerate until ready to use.
  8. To plate each tower – using a ring mold or a ring of aluminum foil*, place in the middle of the plate. Place 1/2 cup of the rice into the mold first, pressing down gently to form an even layer. Top with half of the crab mixture, and press down gently just to make an even layer. Top with slices of the fresh avocado (I just arranged them around the top of the crab inside the mold until they covered the crab mixture). Sprinkle with toasted sesame seeds. Drizzle a circle of spicy mayo and a circle of Hoisin sauce or eel sauce around the plate. Best when eaten immediately.



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