SUSHI STACKS
SUSHI STACKS
3 cups short-grain brown rice, cooked (from 1 cup uncooked)
2 Tbs. rice vinegar
1 cup cucumber, diced
2 avocados, mashed
1 lb. cooked shrimp, peeled and tails removed, chopped into 1/4” dice*
8 oz. sushi grade tuna, chopped into 1/4” dice*
2 Tbs. soy sauce
Tuna Marinade:
2 Tbs. rice vinegar
2 tsp. soy sauce
½ tsp. sesame oil
¼ cup cilantro, chopped (plus some for garnish)
2 tsp. sugar
1 Tbs. sesame seeds, toasted (plus 1 Tbs. for garnish)
Sriracha Mayonnaise:
1/3 cup Hellmann's Light mayonnaise
1 Tbs. sriracha sauce
Cook rice according to package directions. When rice is done, stir in the 2Tbs. rice vinegar and set aside to cool.
In a medium bowl, combine the ingredients for the tuna marinade and add chopped tuna, turning to evenly coat.
In a small bowl, combine ingredients for Sriracha mayo and whisk until smooth. Set aside.
Using a 1 cup ramekin or dry measuring cup, layer ¼ cup cucumber, 3 Tbs. mashed avocado, ¼ cup of the shrimp, ¼ cup tuna, and fill the remainder of the ramekin with the rice, pressing gently so the ingredients are compacted.
Invert the ramekin on a plate and gently tap the bottom, releasing the layered stack, intact. Drizzle -12 teaspoons of the soy sauce over the top of the stack and top with 1 Tbs. of the sriracha mayo. Garnish with a sprinkle of sesame seeds and cilantro.
Repeat to make 6 delish sushi stacks!
*Note – this can be made with shrimp only or tuna only as well.

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