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
0Ingredients
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
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
16/20ct Cooked Shrimp 2 Lb Bag - 32 Ounce
Sale
$19.98 was $25.98$0.62/oz
Fresh Thyme Korean Bbq Sauce - 12 Fluid ounce
$3.79$0.32/fl oz
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Marukan Seasoned Gourmet Rice Vinegar - 12 Fluid ounce
$4.99$0.42/fl oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Hot House Cucumbers - 1 Each
$1.99
Hass Avocados - 1 Each
$1.50
Mango - 1 Each
$1.99
Sky Valley Sriracha Sauce - 18.5 Fluid ounce
$5.99$0.32/fl oz
Sesame Seed - 2.5 Ounce
$2.49$1.00/oz
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.
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.