This Shrimp Stacked Sushi With Mango Salsa is super easy Sunday Brunch that is both healthy and makes a dramatic presentation.
1 sheet of Seaweed (Nori)
Wonton or tortilla strips
Sesame seeds to garnish
Sushi Rice Recipe:
1 cup dry sticky rice (cook according to package instruction)
1/2 tsp salt
2 tbsp rice wine vinegar
1 tbsp sugar
1 avocado mashed
1-2 tsp lime juice
1 clove minced garlic
1/2 tsp sea salt
1/2 mango diced
1/4 cup red pepper diced
1/4 cup cucumber diced
1/4 cup red onion diced
1/4 cup cilantro chopped
1 tbsp lime juice
1/4 tsp salt
Bang Bang Sauce:
1/2 cup mayo
2 tsp Sriracha
2 tsp sweet chili sauce
1/4 tsp salt
- Cook sticky rice for the time accorded on package directions.
- Mix the ingredients for Mango Salsa, Guacamole and the Bang Bang sauce. Set aside.
- Using a mold circle, spoon in the sushi rice (I used 2 -3 tbsp). Press down hard to make the rice intact.
- Layer with strips of seaweed / nori, then add the shrimp and top with guacamole.
- Release the mold slowly to loosen the stacked making sure the mixture remains intact.
- Garnish with Mango salsa, wonton or Tortilla strips, then drizzle with the bang bang sauce. Sprinkle with sesame seeds (optional).
- Serve with lime and soy sauce.
- Preparing fresh shrimp is tiresome. You can prepare shrimp the night before, or buy shrimp that is already peeled, deveined and pre-cooked.
- Spray a thin layer of sesame, coconut or olive oil on bottom and sides of cylinder or bowl to prevent ingredients from sticking.
Recipe courtesy of The Fork Bites