Shrimp Sushi Stack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces cooked shrimp, finely chopped
02 -
2 tablespoons mayonnaise
03 -
2 teaspoons sriracha
04 -
1 ½ cups Lundberg sushi rice, cooked
05 -
2 tablespoons soy sauce
06 -
2 tablespoons rice vinegar
07 -
1 small avocado, mashed
08 -
Salt and pepper, to taste
09 -
2 Persian cucumbers, diced
10 -
Cooking spray
11 -
Toasted sesame seeds, for serving
# Instructions:
01 -
In a medium bowl, mix together shrimp, mayonnaise and sriracha. Set aside.
02 -
In a another small bowl, mash the avocado with salt and pepper. Set aside.
03 -
In a third small bowl, combine the cooked rice with soy sauce and rice vinegar. Set aside.
04 -
Spray a 1 cup dry measuring cup with cooking spray. Layer half the shrimp mixture, half the cucumbers, followed by half the mashed avocado and finally half the rice mixture.
05 -
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Repeat with the remaining ingredients to make a second stack. Sprinkle with sesame seeds and serve immediately!
# Notes:
01 -
If you have leftovers, store each component in separate containers in an airtight container in the fridge. The sushi stack is best enjoyed within 1-2 hours.
02 -
Use sushi rice for the best result and to keep your stack from spreading out.