Sushi Stack
This shrimp sushi stack is a deconstructed stack of yum! If you're a fan of California rolls or sushi in general you're sure to love this easy sushi recipe!
Servings 2 servings
Calories 438kcal
Equipment
Ingredients
- 8 ounces cooked shrimp finely chopped
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 1 ½ cups Lundberg sushi rice cooked
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 small avocado mashed
- Salt and pepper to taste
- 2 Persian cucumbers diced
- Cooking spray
- Toasted sesame seeds for serving
Instructions
- In a medium bowl, mix together shrimp, mayonnaise and sriracha. Set aside.
- In a another small bowl, mash the avocado with salt and pepper. Set aside.
- In a third small bowl, combine the cooked rice with soy sauce and rice vinegar. Set aside.
- 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.
- 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!
Video
Notes
Storage:If you have leftovers, I recommend storing each component in separate containers in an airtight container in the fridge. Otherwise, the sushi stack is best enjoyed within 1-2 hours.
Tip: Use sushi rice for the best result and to keep your stack from spreading out.
Nutrition
Calories: 438kcal | Carbohydrates: 44g | Protein: 8g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1235mg | Potassium: 956mg | Fiber: 10g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 2mg