Shrimp Sushi Stacks With Avocado For The Win.
Here is an interesting idea for you to quickly create your favourite shrimp sushi flavours at home. without too much practice on rolling up your own.
INGREDIENTS FOR 4 SERVINGS.
For The Sushi Rice.
1 cup uncooked brown rice
2 cups of water
2 tbsp rice vinegar or apple cider vinegar
1 tbsp raw honey
1 tsp sea salt.
For The Avocado And Cucumber Layer.
1 cup ripe avocado, mashed (about 2 avocados)
1-2 tsp wasabi paste (optional)
1/2 English cucumber, diced very small
1/2 red bell pepper, diced small
1 tbsp freshly squeezed lemon juice
sea salt and ground black pepper, to taste.
For The Spicy Shrimp.
1/2 lb cooked shrimp, diced
3 tbsp homemade, avocado mayonnaise or plain Greek yoghurt
1 tsp chilli powder.
For The Stacks.
4 tsp sesame seeds
1-2 green onions, green parts only, thinly sliced.
INSTRUCTIONS FOR SHRIMP SUSHI.
Add your rinsed brown rice and water to a pot and place over high heat.
Bring to boil, then reduce the heat to low, partially cover the pot and cook until rice is tender about 20 minutes.
Drain any water remaining at the bottom of the pot.
Stir in apple cider vinegar, sea salt and honey and allow the rice to cool.
Meanwhile, in a large bowl mash the avocado with a fork, add in lemon juice, sea salt, pepper and wasabi if you are using it.
Stir to combine very well.
Stir in your diced cucumber and bell pepper as shown in the pic and set aside.
In a second bowl, combine the shrimp with mayonnaise and chilli powder, stir until fully coated.
To assemble your stacks, use a round 1 measuring cup and spray with nonstick olive or avocado oil spray.
Stack layers of each of the ingredients starting with the rice, vegetables and sushi mixture.
Compressing firm but lightly in between each layer.
Lightly run a sharp knife around the edge of the measuring cup and then invert to a plate.
Sprinkle with sesame seeds and green onions.
Serve immediately and enjoy.