We both love sushi but would never take the time to make rolls at home. This shrimp stack is basically a deconstructed roll; they are easy to make and delicious. You could easily substitute in other veggies, like carrot, peppers and daikon.
I got the recipe from Skinnytaste.com
- •1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- •2 tablespoons rice vinegar
- •8 ounces cooked shrimp, peeled and tails removed
- •1 cup diced cucumber (about 1 small)
- •1 teaspoon chopped fresh chives
- •1/2 cup mashed avocado (about 1 medium)
- •4 teaspoons seasame seeds. I used Bento brand.
- •4 teaspoons reduced-sodium soy sauce (or gluten-free)
- •4 teaspoons mayonnaise or Miracle Whip
- •1 teaspoon sriracha sauce
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with seasame seeds and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.
I like to make these California stacks when I want an alternative to salad, but still want something fresh and healthy.
Give them a try.