Ingredients
Scale
- 1 cup jasmine rice
- 14 oz can unsweetened coconut milk
- 1/2 tsp kosher salt
- 1 mango, cubed (1/2-inch dice)
- 1 avocado, cubed (1/2-inch dice)
- 1 lb cooked shrimp, tails removed (cubed 1/2-inch dice)
- 3 tbsp mayonnaise
- 1 tbsp chili paste (or sriracha)
- 1/2 tsp sesame oil
- 1 tsp black sesame seeds
Instructions
- Cook the rice by combining coconut milk and kosher salt in a saucepan over medium heat, bringing it to a boil. Stir in the jasmine rice, cover, and reduce heat to low to simmer for 18 minutes. Remove from heat and let it steam for an additional 5 minutes.
- Dice the mango, avocado, and cooked shrimp into 1/2-inch cubes, placing them in separate bowls.
- In the bowl with the cubed shrimp, add mayonnaise, chili paste, and sesame oil. Mix well and refrigerate for 20 minutes.
- Assemble the stacks using a greased 1-cup measuring cup or soup can. Layer rice, shrimp mixture, avocado, and mango, pressing gently after each addition.
- Lift the measuring cup away to reveal your sushi stack and repeat with remaining stacks. Sprinkle with black sesame seeds.
- Serve immediately to enjoy the freshness.
Notes
These sushi stacks are best enjoyed fresh. Store ingredients separately if needed and assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Stacking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg