Recipe: California Roll Stack

INGREDIENTS:

• 12 wonton wrappers, cut in half diagonally
• Avocado spray oil
• Black sesame seeds
• Flaky salt
• 2 tablespoons Kewpie mayo
• 2 teaspoons rice vinegar
• 1 ½ teaspoon sriracha
• ¼ lb crab meat or imitation crab
• ⅓ cup cucumber, finely diced
• ½ avocado, finely diced
• ⅓ cup steamed rice
• 1 tablespoon tobiko (optional)
• 2 green onions 

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Spray a sheet pan with oil and arrange the wonton triangles in a single layer. Lightly spray the tops with oil, then sprinkle with black sesame seeds and flaky salt.
3. Bake for 6- 8 minutes, or until golden brown and crisp.
4. Remove from the oven and transfer the wonton chips to a towel-lined plate to cool.
5. In a medium-sized bowl, mix the Kewpie mayo, rice vinegar, and sriracha until combined. Add the crab and gently toss until evenly coated.
6. Lightly spray avocado oil in a 1-cup measuring cup and press the crab mixture in first, followed by the cucumber, avocado, and rice.
7. Press down firmly to pack the ingredients together.
8. Place a serving plate upside down over the measuring cup. Carefully flip the plate and cup together, then gently tap the measuring cup to release the sushi stack onto the plate.
9. Top with tobiko, sesame seeds, and green onions.
10. Serve with wonton chips.