Wednesday, February 17, 2016

Spicy "Sushi" Shrimp Stack

I use "sushi" in quotations because this is a lot like eating a California roll, but really has not many authentic type techniques. I found this recipe on this cute site, but only changed a couple of things.

The combination of flavors and textures make this a very satisfying lunch, light dinner, or if made in small dishes, a nice appetizer too.  The crunch and freshness of cucumber is perfect with the rich texture of the avocado, prawns (or crab!) and then topped with brown rice flavored with a small amount of sweetness from the rice vinegar.  Top with spicy sauces and the crunch of sesame seeds.  We amazed at happy and satisfied we were after a dinner of these.

Highly recommended!

Makes 2

1 cup cucumber, chopped (Persian or English)
1-2 Tbsp green onions, minced
A sprinkle of salt 
1 Avocado, smashed
14-20 med prawns, cooked and chopped
1 cup cooked brown rice (room temperature)
1 Tbsp rice wine vinegar
1-2 Tbsp mayonnaise
1 tsp wasabi paste 
1 tsp of soy sauce, or water
Sriracha to taste
1 Tbsp sesame seeds, toasted

Cut up cucumbers, add minced green onions and a sprinkle of salt.  Stir to combine and set aside.

Add the rice wine vinegar to the rice and stir to combine. Set aside.

In the bottom of large, flat bottomed bowls (I used large 5" ramekins, but a cup measure might work), add a the first layer with cucumber, add the smashed avocado, then prawns, topped with rice.  Pack the rice lightly in the cup.  Invert on the serving plate and tap gently.  If needed, use a knife to run around the inside edge to loosen the mixture.

Top with dressing(s) and sesame seeds.

The wasabi mayo is pictured below, I added a small of amount of water to give it a better consistency for drizzling on top.  You can use soy sauce too, but I was trying to keep the sodium levels down.

I didn't take a picture of the cucumbers at the bottom of the dish, but the order is salad first, avocado second, prawns (cut yours into pieces, having whole pieces was harder to eat), ending with the sushi rice.

If needed, Toast up your sesame seeds in a small fry pan for 1-2 minutes over medium heat.  Watch them, they can burn quickly!

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