All of your favorite elements of the classic California roll turned into a stacked appetizer! This sushi-inspired appetizer is made with kani, imitation crab meat salad paired with diced avocado, and cucumber with crispy wontons for scooping.
Prep time: PT10M
Cook time: PT10M
5 stars (2 reviews)
california, Crab, kani, seafood, sushi
- In a deep-fryer or large cast-iron skillet over medium heat, add enough vegetable oil to fill about an inch up the pan. Heat oil to 350°F (180ºC). Work a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
- Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside until ready to serve.
- In a medium mixing bowl whisk together the kewpie mayonnaise, rice vinegar and sriracha and set aside.
- Use your fingers or two forks to shred the kani sticks and add to the bowl with the sauce.
- Toss the kani in the mayo sauce then gently stir in 1 tablespoon of the tobiko.
- Lightly grease a 1 cup measuring cup with the vegetable oil. Add the kani salad to the measuring cup followed by cucumber, avocado and about 1/3 cup of the cooked sushi rice. Press it firmly to pack the mixture together.
- Hold a serving plate to the open side of the cup and invert it, slowly removing the measuring cup so the mixture forms a stack. If the stack sticks, use a sharp knife and run it around the inside of the measuring cup to help loosen it.
- Garnish with sesame seeds, green onions and the remaining tobiko. Repeat with the remaining ingredients and serve with fried wonton chips.