It’s crazy how our taste buds “grow up” as we do, isn’t it? I feel like I’ve ventured out a whole lot more in recent years, enjoying more spice than I ever would have tolerated. My husband has definitely branched out in his food choices. He grew up on the basic meat and potatoes diet, and then he married a girl who loves to try new recipes each week! He’s been so accommodating and has willingly tried everything I put on the table.
One area we’ve both grown to appreciate is sushi – him even more so than me. I love the fish – I don’t always love the additions. Knowing his love for sushi, I decided to venture out and try an easy “sushi” kind of appetizer for our Valentine’s dinner. Wow! We both LOVED it!
This recipe is from one of my favorite food blogs – Skinny Taste. She calls this a Spicy California Shrimp Stack. It’s not wrapped in the sushi paper – instead, you pile each ingredient into a measuring cup, pack it in, then flip it over onto the plate. It’s then topped with a drizzle of soy sauce and Sriracha Mayo. If you don’t have Sriracha, don’t worry – I used hot sauce in its place and it was delicious!
My stacks aren’t quite as pretty as hers, but my measuring cups aren’t straight sides – they’re sloped, so my are more like “domes” than stacks! It didn’t change the taste, and that’s all that matters!! Here’s the simple recipe and instructions I found on her site:
Spicy California Shrimp Stack – From Skinny Taste
- 1 1/3 cups cooked brown rice – I usually always make extra and keep it in the freezer. So handy!
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber, about 1 small
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado, about 1 medium
- 4 teaspoons sesame seeds
- 4 teaspoons reduced-sodium soy sauce
- 4 teaspoons mayonnaise – I used light mayo
- 1 teaspoon sriracha sauce – I used hot sauce
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.
This was a great appetizer, but would be a wonderful lunch, too! I’m still dreaming about the way it tasted with that spicy mayo on top. Mmmm. I can’t wait to make it again!
Are you a sushi eater? If you like shrimp cocktail, I think you’ll love this recipe!
What food do you eat today that you wouldn’t have eaten in years past?