Spicy Shrimp Sushi Stacks #lowcarb #glutenfree

Spicy Shrimp Sushi Stacks #lowcarb #glutenfree

Fiery shrimp sushi stacks with layers of sushi rice, cucumbers and avocado notwithstanding the zesty shrimp!

Sushi is consistently a decent choice for eating out; it's additionally amusing to make at home and I like to switch things up like in these hot shrimp sushi stacks. This is an extremely basic switch up on sushi where the majority of the kinds of a sushi roll are served in a stack, for this situation a fiery shrimp sushi with avocado and cucumbers. This formula begins off with sushi rice which is a short grained rice, which when cooked gets sticky, and it's prepared with a dash of vinegar, sugar and salt in the wake of cooking. The following layer is a cool and velvety avocado and cucumber layer with diced avocado and cucumbers prepared with lime squeeze and salt. The last layer is the zesty shrimp with enormous pieces of cooked, diced shrimp stirred up with mayo and sriracha stew sauce.

The secret to stacking these pleasantly is to utilize a roundabout cylinder where you place one layer in and pat it down before putting the following layer in. You can purchase roundabout cutout like chambers explicitly intended for this or you could simply blindly go for it as I do and utilize a vacant tin can (like a soup can) where you expel the top and base. I additionally prefer to utilize a 1 cup estimating cup where I softly oil it, drive each layer down into it and after that flip it onto the plate before sliding the cup off. I like to make these with cooked shrimp yet don't hesitate to supplant it with crude fish or salmon, and so on. This hot shrimp sushi stacks is certain to intrigue at you next party!

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Spicy Shrimp Sushi Stacks #lowcarb #glutenfree

For the sushi rice:

  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the avocado and cucumber layer:

  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste

For the spicy shrimp:

  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha

For the stacks:

  • 4 teaspoons furikake

For the sushi rice:

  1. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  2. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  3. For the avocado and cucumber layer:
  4. Mix everything.

For the spicy shrimp:

  1. Mix everything.

For the stacks:

  1. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.
Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

For more detail : bit.ly/2WEkXSV


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