9/23/18 O&A NYC SUNDAY BRUNCH: Shrimp Stacked Sushi With Mango Salsa

This Shrimp Stacked Sushi With Mango Salsa is super easy Sunday Brunch that is both healthy and makes a dramatic presentation. 


15 shrimps
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
Easy Guacamole:
1 avocado mashed
1-2 tsp lime juice
1 clove minced garlic
1/2 tsp sea salt

Mango Salsa:
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


  1. Cook sticky rice for the time accorded on package directions.
  2. Mix the ingredients for Mango Salsa, Guacamole and the Bang Bang sauce. Set aside.
Layer your Stacked Sushi:
Stacking turns a boring presentation into food art. Owning a set of stacking cylinders isn’t vital, but they will make the process trouble-free. In the beginning, you can compose layers in a ramekin or a one-cup measuring cup.
  1. Using a mold circle, spoon in the sushi rice (I used 2 -3 tbsp). Press down hard to make the rice intact.
  2. Layer with strips of seaweed / nori, then add the shrimp and top with guacamole.
  3. Release the mold slowly to loosen the stacked making sure the mixture remains intact.
  4. Garnish with Mango salsa, wonton or Tortilla strips, then drizzle with the bang bang sauce. Sprinkle with sesame seeds (optional).
  5. Serve with lime and soy sauce.


  1. Preparing fresh shrimp is tiresome. You can prepare shrimp the night before, or buy shrimp that is already peeled, deveined and pre-cooked.
  2. 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


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