Mango Shrimp Sushi Stacks
This recipe for mango shrimp stack features shrimp sushi in a spicy sriracha mayo topped with creamy avocado and sweet mango.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 mayonaise
- 1 tbsp chili paste ( or sriracha)
- 1/2 tsp sesame oil
- 1 tsp black sesame seeds
Instructions
- 1
Add the coconut milk and salt to a saucepan over medium heat and bring to a boil. Stir in the rice, cover, turn heat to low and simmer for 18 minutes. Remove from heat, keep covered and rest 5 minutes. Remove rice from saucepan and spread on cookie sheet to cool.
- 2
In the meantime dice the mango, avocado and shrimp. Place in separate bowls.
- 3
To the shrimp add the mayonnaise, chili paste and sesame oil, stirring to mix and coat thoroughly. Cover each (mango, avocado, shrimp) and refrigerate 20 minutes.
- 4
Either use a greased 1 cup measuring cup, soup can with both ends removed, or a 3 1/2-inch biscuit/cookie cutter and place on plate.
- 5
Divide and layer the cooled rice, shrimp, avocado and mango into each stack, gently pressing down after each addition. Carefully lift the cup/can/ring upwards and repeat with others.
- 6
Sprinkle each shrimp stack with the black sesame seeds and serve immediately.