Sushi Stack
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
Asian
Sushi Stack
Description
The recipe begins by mixing finely chopped cooked shrimp with mayonnaise and sriracha, creating a spicy, creamy base. Separately, avocado is mashed and seasoned, and cooked sushi rice is combined with soy sauce and rice vinegar for tang and umami. Diced Persian cucumbers add crisp texture.
Ingredients are assembled in a cooking spray-coated measuring cup, layering shrimp mixture, cucumber, avocado, and rice. Turning the cup over unmolds a neat stack, garnished with toasted sesame seeds. The layering ensures distinct textures and balanced flavors from spicy shrimp to creamy avocado and vinegared rice.
This dish is suitable for serving immediately as a light lunch or appetizer. The instructions recommend enjoying it fresh within a couple of hours, as the components store better separately to maintain texture and prevent spreading.
Using sushi rice specifically helps keep the stack intact and prevents it from falling apart. The recipe stresses the importance of managing leftovers carefully for best quality.
Ingredients
- 8 ounces Shrimp finely chopped, cooked
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 1 ½ cups sushi rice cooked, Lundberg brand
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 avocado mashed, small
- salt to taste
- black pepper to taste
- 2 cucumber diced, Persian
- cooking spray
- sesame seeds for serving, toasted
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!
Notes
- Store leftover components separately in airtight containers to preserve texture if not serving immediately.
- Best enjoyed within 1-2 hours of assembly to maintain the stack’s shape and freshness.
- Use sushi rice for the right texture and to prevent stacks from spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 1235mg | 51% |
| Potassium | 956mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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