How To Make Spicy Shrimp Stacked California Sushi
The classic California sushi gets a hot new makeover with shrimp, cucumber, avocado, and rice stacked over each other, then topped with spicy mayo!
Serves:
Ingredients
- 1⅓cupsshort-grain brown rice,cooked (from ½ cup uncooked)
- 2tbsprice vinegar
- 8ozshrimp,cooked, peeled and tails removed
- 1cupcucumber,diced
- 1tspchives,fresh, chopped
- ½cupavocado,mashed
- 4tspFurikake,such as Eden Shake or use sesame seeds
- 4tspsoy sauce,reduced-sodium or gluten-free
- 4tspmayonnaise
- 1tspsriracha sauce
Instructions
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Cook rice according to package directions, omitting salt and oil.
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When rice is done, add rice vinegar and stir.
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Evenly spread rice on a sheet pan to cool.
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Cut shrimp into 1-inch cubes.
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In a small bowl, combine cucumber and chives.
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In another small bowl, combine mayonnaise and sriracha sauce.
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Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then ¼ cup of shrimp, and ⅓ cup of rice.
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Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
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Sprinkle with Furikake and drizzle with 1 teaspoon of soy sauce and sriracha mayonnaise.
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Repeat with remaining ingredients.
Nutrition
- Calories: 340.95kcal
- Fat: 8.79g
- Saturated Fat: 1.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.49g
- Polyunsaturated Fat: 3.36g
- Carbohydrates: 51.58g
- Fiber: 3.59g
- Sugar: 0.59g
- Protein: 13.45g
- Cholesterol: 73.32mg
- Sodium: 644.34mg
- Calcium: 60.35mg
- Potassium: 386.90mg
- Iron: 1.52mg
- Vitamin A: 33.77µg
- Vitamin C: 2.75mg
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