This is a delicious variation on a Sushi salad. Instead of haphazardly piling the ingredients on top of one another in a bowl, they are layered in a pie tin or 8×8 baking pan. This recipe requires seasoning and preparing to taste, so no amounts of the ingredients are given.

Ingredients

Sushi Rice (for color variations use black or purple rice)
Seasoned rice vinegar
Imitation Crab
Mayo (I like Sir. Kensington)
Sriracha
Sesame Oil
Lemon
Cream Cheese (optional)
Avocado
Cucumber
Sesame Seeds

Directions

1. Cook the rice and season with a splash of the vinegar.
2. Once the rice is cooled, layer the bottom of the pan with rice.
3. Add the crab mixture (minced crab, mayo, sriracha, splash of lemon, splash of sesame oil).
4. Layer on the cream cheese (optional–you can also mix directly with the crab), avocado, and cucumber.
5. Add another layer of rice.
6. Let it sit for a bit to settle and then flip onto a plate right before serving.
7. Garnish with sesame seeds, avocado, spicy mayo, or other sushi topings of your choice.

Spicy mayo: mayo, sriracha, lemon, sesame oil

Note: you can really use whatever fillings you like for this also (e.g. cooked salmon, tuna, lox).

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