Spicy California Roll Tower – fresh sushi rice topped with spicy crab, ripe sliced avocado, toasted sesame seeds, and served with homemade spicy mayo and Hoisin sauce! Eat your favorite sushi meal at home for less!
Raise your hand if you love sushi.
I expect to see all hands raised.
It’s crazy – I’m super picky, but for some reason I am a sushi fiend. I eat it whenever my budget lets me, because let’s face it, sushi can be expensive!
And since I’m cheap, I decided to make my own 🙂 because why not? I also decided to make a sushi tower, because it looks impressive when really, I didn’t wanna mess with trying to roll sushi perfectly! Perfect cover up.
I was so excited for this sushi tower, and it did not disappoint. Creamy, fresh, spicy, rich – the crab has the perfect texture, and the toasted sesame seeds bring the perfect amount of nuttiness. The sauces compliment the tower so nicely, and the spicy mayo is stupid easy (just mayo and Sriracha!).
It takes a little time and prep work for this dish, but it’s so worth it, and you’ll be so proud of yourself! I hope you guys enjoy this as much as I did – I’m dreaming about making this again right now 🙂
Spicy California Roll Tower
Makes 2 towers
Sushi rice recipe adapted from Food.com
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
- 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.
- Leave the rice in the sifter/strainer for 30 minutes (this helps to dry the rice of excess liquid).
- 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.
- In a small bowl, mix together the rice wine vinegar, sugar, and salt. Microwave for 30 seconds (to dissolve the sugar).
- 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.
- 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.
- To make the spicy mayo – mix together the mayo and Sriracha. Refrigerate until ready to use.
- 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.
- To create a makeshift ring mold (I didn’t want to pay for one since I’m cheap, but by all means buying one would be easier!), I formed a piece of heavy duty aluminum foil around a circular glass cup that I had, taped it so it would stay put, and then I folded the foil over onto itself so that it would be thicker. As long as you can find some sort of circular mold that is 3-4 inches, you’re good to go.
- Substitutions – you could add a layer of chopped matchsticks of cucumber on top of the crab, or top it with some freshly diced sushi-grade tuna, or some tempura shrimp would be great as well! You could also simplify it and just do the sushi rice and the crab; still so good and definitely satisfies the sushi craving.