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SUSHI STACKS

Sushi Stacks

Ingredients

3 cups short-grain brown rice, cooked (from 1 cup uncooked)

2 tablespoon rice vinegar

1 cup cucumber, diced

2 avocados, mashed

1 pound cooked shrimp, peeled and tails removed, chopped into ¼” dice*

8 ounce sushi grade tuna, chopped into ¼” dice*

2 tablespoon soy sauce

 

Tuna Marinade:

2 tablespoon rice vinegar

2 teaspoon soy sauce

½ teaspoon sesame oil

¼ cup cilantro, chopped (plus some for garnish)

2 teaspoon sugar

1 tablespoon sesame seeds, toasted (plus 1 tablespoon for garnish)

 

Sriracha Mayonnaise:

⅓ cup Hellmann’s Light mayonnaise

1 tablespoon sriracha sauce

Instructions

Cook rice according to package directions.  When rice is done, stir in the 2tablespoon 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 tablespoon 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 tablespoon 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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