California Venison Stackers on Crispy Sushi Rice

Sushi is one of my biggest guilty pleasures. I know I'm going to feel bloated and gassy for hours after gorging myself on roll after roll but I can't help myself. I'm an addict. 

The gateway drug to sushi is the infamous California roll. A typical California roll has nori (seaweed), avocado, crab leg meat (often imitation), cucumber, and sushi rice. Nothing raw, nothing terribly foreign. It's a good primer into the sushi world and the inspiration for this Venison California Stacker. Is it an appetizer? Yes. Is it a main course? Make a couple of them and the answer is yes. Either way it's a yes. You'll have to make several because they'll be a hit. 

I already had some sushi rice made up for a different dish so I used a canning lid band to press out a circle of rice and then pan-fried it till it was crispy. This created the base of our stacker. After that it's just layering on ingredients. It's a simple, non-technical preparation. 

You could scale this down to appetizer size by making 2" rounds of sushi rice, one slice of avocado, and one slice of venison. Or scale up and make it a sandwich with two 'patties' of rice.