1/2 c. chopped fresh spinach
1/4 c. sushi rice (recipe to follow)
1/4 c. Bodean’s cooked cocktail shrimp (or clean and cook your own)
1/4 c. a (sliced)
1/4 c. Mango salsa (recipe to follow)
1/4 c. Lump crab meat (drained)
1 Tablespoon sriracha veganiaise (recipe to follow)
1 Tablespoon soy sauce
1 Tablespoon chopped chives
1 c. Sushi rice or short grain rice
1 c. water
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 Tablespoon salt
Place rice in a medium bowl. Cover with cool water. Swirl rice in water, drain water and repeat 2-3 times until water runs clear.
Place rice and 1 cup of water in a sauce pan. Bring to boil uncovered. Once boiling cover with lid and reduce heat to low simmer. Cook 15 minutes. Remove from heat and let stand with the lid on for 10 minutes.
Combine the sugar, rice vinegar and salt. Heat in microwave for 30 seconds. Put the rice in a large mixing bowl add the vinegar, sugar, salt mixture. Mix together. Let cool to room temperature.
1 ripe mango diced
2 teaspoons diced red onion
1/4 c. diced red bell pepper
1/8 teaspoon fresh jalapeño
1/4 c. Veganiaise
1 Tablespoon sriracha sauce
Sprinkle chopped spinach on plate.
Load ingredients in a 4 inch cylinder, PVC pipe or large cleaned out vegetable can. Firmly pack down layers with each addition. Once all ingredients are loaded, slowly and Gently push the ingredients through the cylinder onto the plate.
A 1/4 c. of everything
Start with the rice on the bottom and build up from there.
Ingredients are ordered for stability.
*Prepared sushi rice
*Lump crab meat
Drizzle with sriracha veganiaise and soy sauce.
Garnish with chopped chives.