Shrimp Sushi Stacks

  • 3 oz. raw shrimp, peeled & deveined
  • 1/4 tsp. granulated garlic
  • Salt & cayenne pepper, to taste
  • 1/2 tsp. cooking fat of your choice (I used sesame oil)
  • 2-3 T. diced cucumber
  • 1/2 avocado, pit and skin removed
  • 1 tsp. rice vinegar, divided
  • 1/2 tsp. soy sauce (use tamari sauce for a gluten free option)
  • 1/4 c. cold short-grained rice (this is a great use for leftover rice)
  • 1/4 tsp. black sesame seeds

Combine the shrimp in a small bowl with the granulated garlic, salt, and cayenne pepper. Toss well to evenly coat the shrimp. Heat the cooking fat of your choice in a small nonstick skillet and sauté the shrimp gently over medium-high heat until they are cooked through. Chop the shrimp into small pieces and set aside.

Spray a 1 cup measuring cup (ideally stainless steel with straight sides) with cooking spray. Sprinkle the diced cucumber evenly in the bottom of the cup. Set aside.

Mix the avocado flesh and 1/2 teaspoon of the rice vinegar until a slightly chunky paste forms. Press the avocado paste over the diced cucumber in the measuring cup. Set aside.

Toss the remaining 1/2 teaspoon of the rice vinegar and soy or tamari sauce with the cold rice and press that mixture into the measuring cup. At this point, you could refrigerate the measuring cup for up to an hour before serving. Beware of letting it chill longer, as the avocado will eventually discolor and detract from the final presentation.

When you are ready to serve, carefully unmold the ingredients in the measuring cup. You may need to run a knife along the edge of the cup to get them to slide out onto a plate. Sprinkle the top of the stack with sesame seeds, garnish as desired (I used nasturtium leaves and flowers), and serve with soy sauce (or tamari sauce) and wasabi, if desired.

  • Yields: 1 stack, easily multiplied
  • Preparation Time: 15 minutes
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