I looooove sushi. But I would never go through the hassle of making my own, and let’s be honest, it can be expensive. That’s why I am obsessed with making this super simple, quick dish. It gives me the flavors I crave, but I don’t need to buy sushi grade fish to have it! Shrimp will do!
- Defrosted, peeled, deveined shrimp (I buy medium size, frozen)
- thinly sliced mini cucumbers
- 2 limes
- cooked rice (I used jasmine rice)
- 1/4 cup Coconut Aminos
- 1/8 tsp garlic powder
- 1 tsp toasted sesame oil
- top with sriracha sauce
- toasted sesame seeds
- Make a quick marinade for the shrimp first: coconut aminos about 1/4 cup, juice of one lime, garlic powder, toasted sesame oil. Let marinate about 15 minutes, while you chop the veggies.
- Slice mini cucumbers thin, add to a bowl with juice of 1/2 lime and salt— let pickle until needed to make your stack.
- Chop avocado— add to bowl of lime juice and salt. This will add flavor but also keep the avocado from turning brown.
- Prepare to cook the shrimp. Add a little olive oil to a saute pan, medium to high heat.
- Drain shrimp of marinade BEFORE add to the hot pan. You may want to save a little marinade to add to the shrimp while it cooks, but I did not.
- Cook shrimp until curled. Remove shrimp from heat and do a rough chop.
How to make your stack!
Make your stack using a 1 cup measuring cup.
- First layer: chopped shrimp
- Second layer: chopped avocado
- Third layer: cucumber slices
- Fourth layer: rice
- top with sriracha sauce, toasted sesame seeds, and julienned carrots
Thin flip the cup upside down onto your plate!
Full transparency here: I made it into a stack because I thought it looked cool for the picture, but in all honesty, I usually just throw everything in a bowl and eat it! But if you are into the presentation, it is really easy!