You love to eat sushi at your favorite Japanese restaurant, but if you’re anything like me, the thought of making sushi at home sounds daunting.
But for those times when you get a craving for sushi that just won’t quit, these Spicy California Shrimp Stacks are SO easy to make – and will satisfy your sushi craving!
I substituted crab meat for the shrimp, and it tasted like a real California roll!
You don’t need any fancy tools, and all the ingredients can be found at your local supermarket. You might even have some on hand in your kitchen!
This is an especially good thing to make when you have leftover rice on hand. But you could always use a quick-cooking rice bag.
The sriracha sauce adds just the right amount of kick!
1-1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber (about 1 small)
1 teaspoon chopped fresh chives
1/2 cup mashed avocado (about 1 medium)
4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
4 teaspoons reduced-sodium soy sauce (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
- Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.