My last recipe was how to roll sushi but let’s be honest…that is a sh*t ton of effort. If you are wanting to get the yummy homemade sushi taste, without all the work, the sushi stack is the perfect combo! I used cooked spicy shrimp but using raw yellowfin tuna would make this recipe even faster/less prep.
- Uncooked Shrimp (Wholefoods)
- Sushi Rice (ATTN: I did not like this brand, so try to get this brand from my previous sushi recipe)
- Rice Vinegar
- Nori (Seaweed but you will be ripping/cutting a sheet in small pieces to make homemade Furikake…or you can buy some pre-made)
- Spicy Mayo: Mayo, Sriracha and Garlic Powder (recipe here)
- Soy Sauce
- Sesame Seeds
- Mini Springform Pan
- Cook sushi rice and set aside in a large bowl to cool.
- In a large bowl of warm salt water, let the shrimp sit for about 30 minutes.
- Cut cucumber and jalapeño in small cubes/pieces.
- In a separate bowl, mash the avocados, lime juice and some salt together to create a paste.
- Make spicy mayo: Mix mayo, sriracha and garlic powder until preferred taste.
- Make Sweet Soy Reduction/Eel Sauce: In a small pan, cook soy sauce, sugar and Sake (sweet white wine) until it boils down to a syrup.
- Furikake: This is just a way of working seaweed into your stack. You are able to purchase it premade but I made some one my own. I cut/ripped 1 sheet of seaweed into small tiny ribbons/pieces. In a small bowl I mixed the seaweed pieces, Pink Himalayan salt and soy sauce together.
- Cut shrimp into small pieces. Heat a large frying pan with olive oil and cook shrimp until pink. Add spicy mayo if desired.
- Remove the bottom piece of the springform pan. Pack in a small layer of rice (I used a muddler to press it down). You can layer the stack however you please but this is the order I went with. I used a food brush to put sweet soy reduction on the top of the rice. I then added my cucumber and jalapeño. I then smeared a layer of avocado paste and topped with a final layer of the spicy shrimp.
- Release the latch and slowly lift the pan off of you stack. Top with more sesame seeds, spicy mayo and Furikake. Enjoy!