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Stacked California Sushi Roll

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 1x
  • Category: Gluten Free, Appetizer, Easy Dinner Ideas, Kid Friendly,

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Ingredients

  • 2 cups of cooked jasmine rice
  • 1 lb. raw shrimp, shells removed and deveined
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon sesame oil
  • 2 cups diced cucumber
  • 2 avocados, sliced
  • black sesame seeds
  • 1/4 cup diced chives
  • tamari sauce
  • optional: wasabi and fresh pickled ginger

Instructions

  1. In a medium bowl add shrimp, garlic powder, salt, and ground pepper. Toss to coat.
  2. Heat a large skillet to medium high heat. Add in the sesame oil and shrimp. Cook shrimp for 2 minutes on each side.
  3. Remove from pan and dice into smaller pieces.
  4. Using mini cheesecake spring forms (4×4 pan) with the bottom removed (if you don’t have that you could use a measuring cup and flip over or a ring mold).
  5. Put 1/2 cup of rice in the bottom of the mold. Using a spoon press down, next add 1/2 cup of cucumbers and press down, add in 1/2 cup to 2/3 cup of shrimp and press down. Top with sliced avocados. Garnish with black sesame seeds and chives.
  6. Serve tamari sauce, wasabi, and pickled ginger on the side.


Nutrition

  • Serving Size: 1 stack
  • Calories: 398
  • Sugar: 3 g
  • Sodium: 620 mg
  • Fat: 17 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 27 g