Sushi is awesome. Real sushi is not awesomely easy to make without the right grade of fish, knife skills, and equipment. Sushi stacks, on the other hand, are easy and taste the same! One is perfect for a midday snack, a side or eat a few for a filling meal! I found the recipe for these sushi stacks here. I made some small changes to make it my own and make it simpler, like prepping the night before, making the stacks smaller, and using sesame seed as a garnish so I didn’t have to make an extra trip to the store.
Servings: Makes 8 stacks
Cook Time: 30 minutes
1 ½ cups cooked brown rice (I used one bag of boil-in-bag rice and saved the extra)
2 tablespoons rice vinegar
1 cup frozen, cooked, peeled, and deveined shrimp (all you have to do is thaw it!)
1 cucumber, cut into small cubes
2 teaspoons fresh chives, chopped (optional, I’ve made it with and without – both are great)
1 ripe avocado, mashed
Soy sauce to taste
Sesame seeds to garnish
Sriracha and/or sriracha mayo to garnish
Make it your own: Use crab instead of shrimp, add cream cheese, fry your shrimp, use quinoa instead of rice, or make a veggie-only version!
- The night before I cooked the rice and refrigerated it to get ahead.
- The cucumber and chives can be cut ahead of time as well. Combine and store in fridge.
- When you are ready to assemble your stacks (from this step forward, do not prepare the day before), thaw your frozen shrimp in a colander with cold water running over them for about 5 minutes, or until no longer frozen. Cut into ½” pieces.
- Scoop the flesh out of a ripe avocado and mash with a fork.
- Mix in rice vinegar with your cooked rice.
- Set all ingredients in front of you in different containers in order: cucumbers with chives, mashed avocado, shrimp, rice with vinegar.
- Using a ½ cup dry measuring cup, layer ingredients starting with cucumber, then avocado, then shrimp, then rice. (Skinny taste used a 1 cup measuring cup but I wanted a smaller serving)
- Pack down lightly by pressing.
- Flip over onto plate tapping gently on measuring cup to release.
- Pour desired amount of soy sauce on each stack. Garnish with sesame seeds and sriracha or sriracha mayo.
- Dig in and enjoy!
Tip: Dyl and I each ate 4 stacks and it was really a filling meal surprisingly! Eat 1 or 2 for a snack/ light meal or 3 or 4 for a full meal!
Recipe from SkinnyTaste: http://www.skinnytaste.com/2015/10/spicy-california-shrimp-stack.html