Sushi Stacks

A delightful variation on rolled sushi, this technique makes assembly simple and speedy. It’s finger food at two bites, or use a larger mold for a starter course.

Recipe - Downers Grove, IL

Sushi Stacks

Prep Time21 Minutes

Servings8

Ingredients

1 cup cooked short-grain sushi rice

8 oz. Fresh Thyme fully cooked shrimp (16/20‑ct.), cut into pieces

¼ cup Korean BBQ marinade

2 Tbsp. Fresh Thyme organic cane sugar

2 Tbsp. seasoned rice vinegar

¼ tsp. Fresh Thyme fine sea salt

¾ cup peeled and diced English cucumber

¾ cup peeled, pitted, and diced avocado

¾ cup peeled, pitted, and diced mango

4 tsp. Sriracha, for serving

Black and white sesame seeds, toasted, for garnish

Directions

Cool cooked rice. Meanwhile, place shrimp in a resealable plastic bag. Pour marinade over shrimp; close bag. Turn bag to evenly coat shrimp with marinade. Refrigerate for 15 minutes, then drain and discard marinade.
In a small saucepan, combine sugar, vinegar, and salt. Cook over medium heat until sugar is dissolved; remove from heat and set aside to cool.
Place rice in a medium bowl. Pour vinegar mixture over rice and stir until absorbed.
On a serving platter or plates, assemble each stack by spooning about 1 Tbsp. rice into the bottom of a 1½‑inch ring mold or cookie cutter; pack. Add about 1 Tbsp. cucumber; pack. Add about 1 Tbsp. avocado; pack. Add about 1 Tbsp. mango; pack. Top with 1 oz. shrimp pieces. Gently remove mold to release the stack.
Drizzle each stack with Sriracha. Sprinkle toasted black and white sesame seeds. Serve immediately.

Nutritional Information

Each serving contains: 122 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 60 mg cholesterol, 551 mg sodium, 17 g carbohydrates, 1 g fiber, 8 g sugar, 8 g protein.

Daily values: 6% vitamin A, 15% vitamin C, 3% calcium, 2% iron.

21 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

Cool cooked rice. Meanwhile, place shrimp in a resealable plastic bag. Pour marinade over shrimp; close bag. Turn bag to evenly coat shrimp with marinade. Refrigerate for 15 minutes, then drain and discard marinade.
In a small saucepan, combine sugar, vinegar, and salt. Cook over medium heat until sugar is dissolved; remove from heat and set aside to cool.
Place rice in a medium bowl. Pour vinegar mixture over rice and stir until absorbed.
On a serving platter or plates, assemble each stack by spooning about 1 Tbsp. rice into the bottom of a 1½‑inch ring mold or cookie cutter; pack. Add about 1 Tbsp. cucumber; pack. Add about 1 Tbsp. avocado; pack. Add about 1 Tbsp. mango; pack. Top with 1 oz. shrimp pieces. Gently remove mold to release the stack.
Drizzle each stack with Sriracha. Sprinkle toasted black and white sesame seeds. Serve immediately.