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Shrimp "Sushi" Stacks

Servings: 4

Ingredients

For the sushi rice:

  • 1 cup uncooked brown rice rinsed
  • 2 cups water
  • 2 Tbsps rice vinegar or apple cider vinegar
  • 1 Tbsp raw honey
  • 1 tsp sea salt

For the avocado and cucumber layer:

  • 1 cup avocado mashed (about 2 avocados)
  • 1-2 tsps wasabi paste optional
  • 1/2 English cucumber very small diced
  • 1/2 red bell pepper very small diced
  • 1 Tbsp fresh squeezed lemon juice
  • sea salt and ground pepper to taste

For the spicy shrimp:

  • 1 lb cooked shrimp diced
  • 1/3 cup homemade or avocado mayonnaise, or plain Greek yogurt
  • 1 tsp chili powder

For the stacks:

  • 4 tsps sesame seeds
  • 2 green onions green parts only, thinly sliced

Instructions

  • Add your rinsed brown rice and water to a pot and place over high heat.
  • Bring to a boil, then reduce the heat to low, partially cover the pot and cook until rice is tender, about 22 minutes. Drain any water remaining at the bottom of the pot.
  • Leftover brown rice that has been refrigerated works excellent for these.
  • Stir in the apple cider vinegar, honey and sea salt to your cooked brown rice. Allow rice to cool.
  • Meanwhile, in a large bowl mash your avocados with a fork. Add in the fresh lemon juice, sea salt, pepper and wasabi if you're using. Stir to combine well.
  • Stir in your diced cucumber and bell pepper. Set aside.
  • In a second bowl combine the shrimp with mayonnaise and chili powder. Stir until fully coated.
  • To assemble your stacks, use a round, 1 cup measuring cup, and spray with nonstick olive oil, or avocado oil spray.
  • Stack layers of each of the ingredients starting with the rice, followed by veggie/avocado, then the shrimp mixture, compressing firm but lightly in between each layer.
  • Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.
  • Sprinkle with sesame seeds and green onions, and serve immediately.
  • Enjoy!