Start by preheating the oven to 400✯/200✬. You can get as creative as you like with your sushi stacks by adding pickled ginger, wasabi, and even soy sauce if you prefer. Seasonings: Oregano, garlic powder, paprika, black pepper, salt. You can find it in the Asian section of the grocery store or from Amazon. This is the ginger soy glaze that you’ll be absolutely addicted to! More sesame seeds and green onions for garnish too 🙂 Top with more of the spicy mayo that we made earlier and some ginger soy glaze. And you’ll have gorgeous Spicy Crab Sushi Stacks! Put a plate over the measuring cup and turn the plate with the measuring cup over, then carefully and gently pull the measuring cup up. Use the back of a spoon to press everything down slightly. Next up is the rice that I mixed with rice vinegar. Repeat until each stack is only a bit taller than the muffin tin. Season with melted butter, rosemary, Italian seasoning, garlic powder, and salt and pepper to taste. Then some of the spicy mayo and crab mixture. Slice thinly with a knife or a mandoline slicer. This will help prevent sticking when we turn the container upside down. Bake 50-55 minutes until potatoes are tender and edges are crispy. Potatoes should just crest the top of the tin. Remove and let it stand for 5 mins before un moulding and serving. Now pop this in a 180 degree c preheated oven and bake for 30 to 40 mins. To make these sushi stacks I am using a measuring cup. Place a 'stack' of potatoes in each muffin tin, making sure to evenly disperse cheese throughout. Then top with couple more slices of potatoes and sprinkle more cheese, add couple more slices of potatoes and more cheese and some more potatoes and finally top with more cheese. Then mixed some of it in with two cans of jumbo lump crab meat that I drained really well. Use a fork to pop the stacks out of the muffin pan and serve. Remove from the oven and allow to cool for 5 minutes. Au gratin potato stacks with thinly sliced Yukon gold potatoes, soaked in thyme and sage cream, stacked high in muffin tins, and topped with shredded gruyere cheese. Remove the foil and cook for another 20 minutes.

Spray the foil with non-stick spray, cover the potatoes and bake for 30 minutes. How to make Spicy Crab Sushi StacksĪs the rice microwaved I made a spicy mayo by mixing together mayo and Sriracha. Add another sprinkle of garlic salt and pepper to each stack. Thinly sliced potatoes are stacked high inside muffin tins. BUT it is every bit as delicious!Ī bag of Uncle Ben’s Jasmine Ready Rice is what I am using…yes the kind that you microwave for 90 seconds 🙂 Spruce up one of your favorite dinnertime side dishes with our recipe for Parmesan Potato Stacks. This is certainly not traditional in any way, shape, or form. As spectacular as the presentation is, these Spicy Crab Sushi Stacks could not be easier! Give it another sprinkle of crushed chillies, pepper and salt.Lazy sushi is what I should call this recipe.Top with another sweet potato circle, add a little more avocado spread, another cucumber ribbon and a big juice olive.Add tomato slice, and top with cucumber ribbon Leave to sit for 5-10mins before using a spoon to carefully scoop them out. Top with cheese, then place under the grill on high until golden and bubbly. Remove the foil and use two knives to neaten up the potatoes if the stacks have slid slightly. Spoon avocado mixture onto 1 sweet potato circle. Bake in the oven at 180C/350F for 40mins, or until knife tender. Once the sweet potato slices are baked, take them out of the oven and let them cool for a few minutes.In the meantime mix avocado with the yoghurt, pinch of salt and pepper.Pop on the baking tray (make sure they are spread evenly) and bake for about 20 minutes depending on the thickness of the sweet potato slices, flipping about halfway through.Now add in the bowl olive oil and all spices including salt and pepper.Wash the sweet potato, cut into ¼ in (6 mm) slices and place them in a bowl.Nutrition Info: 98 calories per potato stack. Preheat oven to 200C / 400F and line baking tray with baking paper These Oktoberfest potato stacks are topped with sauerkraut, smoked sausage and beer-braised onions for loads of savory, festive flavor in each bite Yield: 12 potato stacks.

Potato stacks recipe