Sushi. Su-shi. Shu-shi. Go ahead. Say it five times fast. I dare you 🙂 Mmmm, sushi. I have a problem with sushi. A big one. Truthfully, I do. And here is the problem. I just love it. Why is that a problem? Because I just so happen to live 70 miles from the nearest sushi place. SEVENTY. As in 7-stinking 0. I know.
So you can imagine my glee and utter delight when I stumbled upon this recipe for shrimp stackers. I may have frightened the children as I raced to get the ingredients to make it. Trust me, you will do the same. Here is what you need for these little pieces of heaven.
Frozen, cooked shrimp (medium size or whatever you have)
Sriracha (another tongue twister)
The recipe I adapted had you smoosh – smush? What is the proper English here – all the ingredients together into a metal measuring cup and then tap it to get the ingredients out. This was problematic for two reasons: 1) I do not own a metal or straight-sided measuring cup, and 2) it seemed somewhat precarious, especially since I am
somewhat accident-prone. So, I needed something different.
In comes the humble, but loveable biscuit cutter. Not only is it the perfect size, but it saves having to tap – or dance – your way out of a measuring cup. It is slick, I tell ya.
The beauty of this sushi-style shrimp is that it is worked in layers, which is great for presentation, and it takes 5 minutes to make. It is also a great way to use up leftover rice.
Variations: Add a few Tablespoons of chopped roasted red peppers. Switch out shrimp for cold chopped chicken or steak (which would no longer be sushi-ish, but still delicious), or if you have access to smoked salmon, that would be amazing!!
- 1¼ c. brown rice, cooked
- 1½ T. rice vinegar
- 1½ c. cooked shrimp, roughly chopped
- 1 medium-large cucumber, roughly chopped
- 1 medium avocado, mashed
- 4 t. soy sauce
- 1½ T. mayonnaise
- 1 t. sriracha sauce
- Stir together mayo and sriracha sauce. Set aside.
- Combine brown rice and rice vinegar.
- Put the biscuit cutter onto plate and add about ¼ c. brown rice.
- Add a layer of shrimp, about ⅓ c.
- Next layer the avocado and spread evenly with a fork, about 2-3 T.
- Add ¼ of the cucumber.
- Gently pull off the biscuit cutter.
- Pour over the soy sauce.
- Drizzle with the mayo-sriracha sauce. And inhale!