Description
Enjoy the flavors of sushi in a fun and easy-to-make stacked presentation with this delicious Sushi Stack recipe.
Ingredients
Units
Scale
For Shrimp Mixture:
- 8 ounces cooked shrimp, finely chopped
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
For Rice Mixture:
- 1 1/2 cups Lundberg sushi rice, cooked
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
For Avocado Layer:
- 1 small avocado, mashed
- Salt and pepper to taste
For Assembly:
- 2 Persian cucumbers, diced
- Cooking spray
- Toasted sesame seeds for serving
Instructions
- Prepare Shrimp Mixture: In a medium bowl, mix together the chopped shrimp, mayonnaise, and sriracha. Set aside.
- Prepare Avocado Layer: In a small bowl, mash the avocado with salt and pepper. Set aside.
- Prepare Rice Mixture: In another small bowl, combine the cooked sushi rice with soy sauce and rice vinegar. Set aside.
- Assemble the Stack: Spray a 1-cup dry measuring cup with cooking spray. Layer half the shrimp mixture, half the cucumbers, half the mashed avocado, and half the rice mixture in the cup. Carefully turn the cup upside down onto a plate, tapping the bottom if needed. Repeat for the second stack. Sprinkle with sesame seeds and serve.
Notes
- Storage: For leftovers, store components separately in airtight containers in the fridge. Best consumed within 1-2 hours.
- Tip: Use sushi rice for the best results and to maintain the stack’s shape.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 5g
- Sodium: 1235mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 6mg
