Sushi Shrimp Stacks
Melinda | Missouri Girl
These deconstructed sushi rolls have the flavors of sushi without the hassle.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Japanese
Sushi Rice:
- 2 cups Calrose rice
- 2 ¼ cups water water (or per manufacturer recommendations if using rice cooker)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- ¼ teaspoon salt
Shrimp:
- 1 lb shrimp
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and freshly ground pepper to taste
- ¼ cup mayo
- ¼ cup Greek yogurt
- ¼ cup light sour cream
- 1 tablespoon sriracha
- 2 tablespoon water
- ½ teaspoon salt
- 1 clove minced garlic
- ½ teaspoon paprika
- 1 teaspoon freshly squeezed lemon juice
Cook the rice:
Rinse 2 cups rice until the water runs clear.
Place rice in a rice cooker and cook according to MANUFACTURERS directions.
If cooking rice on the stove top then add the rice and water to a medium saucepan.
Bring to a boil and then turn down to simmer.
Cover with lid and simmer for 20 minutes.
In a small bowl mix together mayo, Greek yogurt, sour cream, water, sriracha, garlic, salt, and paprika. Set aside.
Saute the shrimp
In a medium saute pan, add the butter and olive oil.
Heat over medium to medium high heat.
Add the shrimp and saute until it turns pink, about 2-3 minutes each side.
Salt and pepper to taste.
Turn off the heat and add 3 tablespoon of the Everything sauce.
Toss to coat the shrimp in the sauce.
Assemble the Sushi Shrimp Stacks:
Using a round mold (or large can with top and bottom removed), layer ½ cup of sushi rice, avocado, and shrimp.
Drizzle with additional Everything Sauce.
Keyword 30 minute meals, deconstructed sushi, easy gluten free dinner ideas, gluten free dinner, sushi shrimp stacks, sushi stacks