Sushi Shrimp Stacks
These deconstructed sushi rolls have the flavors of sushi without the hassle.
- 2 cups Calrose rice
- 2 1/4 cups water water (or per manufacturer recommendations if using rice cooker)
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1 lb shrimp
- 1 tbsp olive oil
- 1 tbsp butter
- salt and freshly ground pepper to taste
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 1/4 cup light sour cream
- 1 tbsp sriracha
- 2 tbsp water
- 1/2 tsp salt
- 1 clove minced garlic
- 1/2 tsp paprika
- 1 tsp 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 Tbsp 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 1/2 cup of sushi rice, avocado, and shrimp.
Drizzle with additional Everything Sauce.