Sarasota's Sushi Stacks - California Roll Inspired

Step 1: Cookie/Biscuit Cutter ... I found these deep (1 1/2-2" deep) round cookie/buscuit cutters (in a variety of sizes) at a local food supply store; but, you can easily find them online, or at any food specialty store too. Or, you can even cut a basic soup can in half and use that. You just want something about 2-3" deep and 2-3" round.

Step 2: Condiments ... Pickled Ginger, is good to cleanse the pallet between bites; wasabi paste or powder both work great. Ungai Sauce, is a Japanese condiment; very similar to a thick soy sauce, but more complex (you can always use a basic soy sauce); and, furikaki is my favorite. It is a blend of sesame seeds, seaweed, some spices; it is a very common seasoning. All of these are usually available at most grocery stores - but, as mentioned, Whole Foods and Asian Markets always carry these products.

Step 3: Rice ... It is important to make the right rice; and, a short grain rice is a must. At some stores, they actually call it 'Sushi Rice.' Rinse the rice a couple of times with cold water; then, prepare the rice according to package directions. After the rice has cooled a bit; stir in the salt and vinegar. Refrigerate until completely cold.

Step 4: Avocado ... Simply add the lemon to the avocado; and, lightly mash using a fork.

Step 5: Wasabi Mayo ... Simply mix everything together; and, refrigerate until ready to use.

Step 6: Sushi ... Now, because this isn't a roll; we are dicing everything, rather than a julienne cut. Lightly spray the inside of your cookie cutter with a non stick spray; and, place the cutter on a small sheet of parchment paper. Add 1/4 of the rice to the mold, sprinkle on 1/4 of the furikaki; and, press down firmly using a spoon. Then, add 1/4 of the avocado, 1/4 of the crab, and 1/4 of the cucumber; pressing down each time between layers. And, top with a mix of black and white sesame seeds.

Step 7: Finish, Serve, and ENJOY! ... Simply pick up the parchment paper and transfer to the plate - pull out the parchment paper; and, lift off the mold. You now have a perfect sushi stack. Finish with a drizzle of the wasabi mayo and unagi or soy sauce. On the side, I like to make a small mix of shredded cabbage, daikon radish, scallions, and pea shoots. If you want, you can dress it simply with a little seasoned rice wine vinegar. And, don't forget the pickled ginger on the side.

Step 8: As mentioned; this makes a great side starter dish (or salad, first course); but, they also make a great lunch or dinner too. You can serve them along side tempera vegetables and/or miso soup; or serve with other types of 'stacks.' See my 'Sarasota's Sushi Stacks,' for other combinations. These make a great dish for a dinner party, entertaining; or, just something fun to try. And, the condiments - you will be surprised how often you'll use them.