Sushi Stack

Standard

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!

Fresh

  • Defrosted, peeled, deveined shrimp (I buy medium size, frozen)
  • thinly sliced mini cucumbers
  • 2 limes
  • avocado
  • cooked rice (I used jasmine rice)

Pantry

  • 1/4 cup Coconut Aminos
  • 1/8 tsp garlic powder
  • 1 tsp toasted sesame oil
  • salt
  • top with sriracha sauce
  • toasted sesame seeds

Directions

  1. 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.
  2. Slice mini cucumbers thin, add to a bowl with juice of 1/2 lime and salt— let pickle until needed to make your stack.
  3. Chop avocado— add to bowl of lime juice and salt. This will add flavor but also keep the avocado from turning brown.
  4. Prepare to cook the shrimp. Add a little olive oil to a saute pan, medium to high heat.
  5. 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.
  6. 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!

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