california roll shrimp stacks;
A sushi-inspired meal with all of the components of california rolls paired with shrimp on a bed of rice--but with none of the special tools needed to roll up sushi rolls!
Servings: 6
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Ingredients
shrimp stacks;
- 2 cups brown rice washed
- 2 tsp rice vinegar
- 1 lb shrimp
- 2 Tbsp oil (I use olive oil)
- 1 medium avocado
- 1 small cucumber diced
- sesame seeds (optional)
- diced scallions (optional)
sriracha mayo;
- 3 Tbsp mayonnaise
- 2 tsp sriracha
- 1 tsp soy sauce
Instructions
- Wash and soak the brown rice in water for at least 1+ hour. Cook in rice cooker according to directions (I typically do 4 cups water to 2 cups brown rice). Remove from rice cooker and mix in rice vinegar. Set aside and allow to partially cool.
- Meanwhile heat the oil in a pan, and add the shrimp. Cook 1-2 minutes each side, or until browned and cooked through. Remove to a paper-towel lined sheet and allow to cool.
- Keeping each ingredient separate, dice the avocado, cucumber, and shrimp and set aside.
- In a small bowl, mix together mayonnaise, sriracha, and soy sauce and set aside.
- Begin assembling the shrimp stacks. To get perfect circles use a cookie cutter or biscuit cutter and layer ingredients inside. For an easier option, just build a bowl with the ingredients. Layer rice , then chopped shrimp, and top with a mixture of diced cucumber and avocado.
- Top with sriracha mayo and sprinkle with sesame seeds and/or scallions as desired.
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