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Shrimp “Sushi” Stacks 🥑🦐🥢
Here’s a SUPER FUN idea for you to quickly & easily create your favorite sushi flavors at home, without needing to practice up on rolling your own.
Sushi stacks are one of my favorite quick, satisfying lunch ideas!
You can substitute steamed shrimp for any fish of your choice, such as:
- sashimi-grade raw salmon
- sashimi-grade raw tuna
- smoked salmon
- smoked tuna
- tempura shrimp
- cooked crabmeat
You can add or subtract any veggie or fruit of your choice, such as:
- diced avocado
- green onions
- bell peppers, any color
Make sure you have some coconut aminos or low sodium soy sauce on hand for serving.
Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
- I served each person 3 small bowls of brown rice sprinkled with:
- Low Sodium Soy Sauce
- Bragg’s Liquid Aminos
- Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos you’re truly missing out!
For the sushi rice:
- 1 cup uncooked brown rice, rinsed
- 2 cups water
- 2 Tbsps rice vinegar or apple cider vinegar
- 1 Tbsp raw honey
- 1 tsp sea salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed (about 2 avocados)
- 1-2 tsps wasabi paste (optional)
- 1/2 English cucumber, diced very small
- 1/2 red bell pepper, very small diced
- 1 Tbsp fresh squeezed lemon juice
- sea salt and ground pepper, to taste
For the spicy shrimp:
- 1 lb cooked shrimp, diced
- 1/3 cup homemade, or avocado mayonnaise, or plain Greek yogurt
- 1 tsp chili powder
For the stacks:
- 4 tsps sesame seeds
- 2 green onions, green parts only, thinly sliced