Deconstructed Sushi Stacks (Print Version)
# Ingredients:
→ Shrimp Ingredients
01 -
1 pound shrimp, peeled and deveined
02 -
1 tablespoon soy sauce
03 -
1 teaspoon sesame oil
04 -
½ teaspoon garlic powder
05 -
½ teaspoon ginger powder
06 -
1 teaspoon sriracha (adjust for spice preference)
→ Sushi Rice
07 -
2 cups cooked sushi rice
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon sugar
10 -
½ teaspoon salt
→ Spicy Mayo
11 -
¼ cup mayonnaise
12 -
1 tablespoon sriracha (adjust for spice preference)
13 -
1 teaspoon lime juice
→ Avocado Layer
14 -
1 large avocado, mashed
15 -
½ teaspoon lime juice
16 -
Pinch of salt
→ Garnish
17 -
1 teaspoon sesame seeds (black or white)
18 -
1 green onion, thinly sliced
19 -
1 teaspoon furikake (optional)
20 -
Extra sriracha or soy sauce for serving
# Instructions:
01 -
If not already cooked, prepare the sushi rice according to package instructions. While still warm, mix in the rice vinegar, sugar, and salt. Set aside to cool.
02 -
In a pan over medium heat, add the sesame oil. Toss the shrimp with soy sauce, garlic powder, ginger powder, and sriracha, then sauté for 2-3 minutes per side until fully cooked. Remove from heat.
03 -
In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust spice level as needed.
04 -
In another bowl, mash the avocado with lime juice and a pinch of salt until smooth.
05 -
Use a greased measuring cup or a food ring mold to assemble the layers. A 1-cup measuring cup works well.
06 -
Start with a layer of sushi rice, pressing it down firmly. Add a layer of mashed avocado, spreading it evenly. Place the cooked shrimp on top, pressing lightly.
07 -
Invert the stack by carefully turning the cup or mold upside down onto a plate and gently lifting to reveal the layered stack. Drizzle the spicy mayo over the top, then sprinkle with sesame seeds, sliced green onions, and furikake if using.
# Notes:
01 -
Prep Time: 15 minutes
02 -
Cook Time: 10 minutes
03 -
Variations possible with different proteins