Shrimp Sushi Stack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small avocado, smashed
02 -
Salt and black pepper, add to taste
03 -
2 teaspoons sriracha sauce
04 -
2 tablespoons soy sauce
05 -
8 ounces shrimp, already cooked and chopped small
06 -
2 tablespoons mayonnaise
07 -
1 ½ cups cooked sushi rice (we like Lundberg brand)
08 -
2 tablespoons rice vinegar
09 -
2 small Persian cucumbers, chopped into small bits
10 -
Toasted sesame seeds for topping
11 -
Non-stick cooking spray
# Instructions:
01 -
Mix together the cooked sushi rice with soy sauce and rice vinegar in a small bowl. Put it aside for now.
02 -
Take another small bowl and blend together the avocado, a pinch of salt, and a dash of pepper to your liking. Set it aside.
03 -
Combine the shrimp with sriracha and mayo in a medium bowl, giving it a good mix. Put it to the side for later.
04 -
Take a dry 1 cup measuring cup and spray it lightly with the non-stick spray. Start with half the shrimp filling, add half the cucumber, then half the mashed avocado, and finish with half the seasoned rice.
05 -
Gently flip your cup over onto a plate to release the stack. Tap on the bottom if it’s not coming out easily. Repeat the process with the rest of the ingredients to create a second stack. Sprinkle sesame seeds over the top and serve right away!
# Notes:
01 -
To keep leftovers fresh, store each part separately in the fridge using airtight containers. It tastes best when eaten within an hour or two!
02 -
Using sushi rice helps the stack hold its shape better and keeps it from falling apart.