Homemade Sushi Stacks

• Seafood

  • 1 1/2 lbs Shrimp, cooked

• Produce

  • 4 Avocados
  • 1 Crispy onions
  • 1 cup Cucumber

• Condiments

  • 1 cup Mayonnaise
  • 3 tbsp Sriracha chili sauce
  • 1 cup Yoshida's sauce

• Pasta & Grains

  • 7 cup Sushi or jasmine rice, cooked

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 Sesame seeds, Toasted
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Rice wine vinegar
  • 2 tsp Sesame oil

Found on jamiecooksitup.net

Ingredients

• 7 C cooked sushi or jasmine rice (about 3 C dry)
• 1/3 C rice wine vinegar
• 2 Tb sugar
• 2 tsp sesame oil
• 1 C yoshidas sauce
• 3 Tb brown sugar
• 1 C cucumber
• 1 C mayonnaise
• 3 Tb sriracha chili sauce
• 1 1/2 pounds cooked shrimp
• 4 avocados
• crispy onions
• toasted sesame seeds

Directions

• 1. Grab some sushi or jasmine rice and cook according to package directions. Youll need 7 cups cooked rice, which is about 3 cups dry.
• 2. When the rice has cooked, scoop 7 loosely packed cups into a large mixing bowl.
• 3. Into a glass measuring cup place 1/3 C rice wine vinegar, 2 Tb sugar and 2 tsp sesame oil. Stir it together and pour it over the rice. Stir it well to combine and allow the rice to come to room temperature. Cover and refrigerate until you are ready to serve. Please note that the rice doesnt keep well once it has been seasoned. Youll want to be sure to use it within 24 hours.
• 4. Place 1 C yoshidas sauce and 3 Tb brown sugar into a medium sized sauce pan. Stir it well and bring it to a simmer. Allow it to cook, stirring occasionally until it starts to thicken up a bit. Should only take 5 minutes. It will continue to thicken as it cools down. Remove it from the heat and set it aside.
• 5. Peel and chop 1 large cucumber.
• 6. Mix 1 C mayonnaise (I use Best Foods Light) and 3 Tb sriracha chili sauce. Set aside.
• 7. Chop 1 1/2 pounds of cooked shrimp into small pieces. If you are using frozen shrimp that has been thawed, be sure to pat it dry with paper towels. You want to be sure its not at all wet.
• 8. Grab 4 ripe avocados, slice them open, remove the pits and scoop the flesh from the peel. Place it in a bowl, sprinkle with some salt and mash them up.
• 9. Youll want some crispy onions (I found these in the produce section at Walmart) and some toasted sesame seeds as well.
• 10. When you are ready to serve, set everything out on your counter and allow each person to assemble their own stack.
• 11. To assemble a sushi stack take a large plastic or metal measuring cup (a 1 cup or 1 1/2 cup size works great). Spray the inside of the cup with cooking spray. Scoop some rice into the cup. Grab a smaller measuring cup (a 1/2 cup size works well) and spray the outside of it with cooking spray. Press the rice down with the smaller cup.
• 12. Sprinkle cucumber over the rice and spread some sriracha mayo over the top. Carefully press the smaller cup over the top to flatten it out.
• 13. Scoop some shrimp on top and spread some avocado over the top. Press the ingredients down with the smaller cup.
• 14. Take a serving plate and place it over the top of the measuring cup. Invert the plate and tap the bottom of it several times to help loosen the ingredients. Remove the cup and view your beautiful sushi stack of wonder. :)
• 15. Drizzle some of the sweet Yoshidas sauce over the top. Doesnt that look heavenly!
• 16. Sprinkle with crispy onions and toasted sesame seeds.