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Sushi Stacks

Nutrition Facts

4 Serving Per Container

Serving size 1 stack

Amount Per Serving

Calories

400

% Daily Value*
Total Fat 11 g 14%
Saturated Fat 1 g 6%
Trans Fat
Cholesterol 55 mg 18%
Sodium 680 mg 29%
Total Carbohydrate 53 g 19%
Dietary Fiber 3 g 12%
Sugars 3 g
   Includes Added Sugars 2 g 4%
Protein 13 g
Vitamin D 0%
Calcium 10%
Iron 15%
Potassium 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Servings
approx 4

Prep Time
5 minutes

Cook Time
25 minutes

Sushi Stacks
Sushi Stacks

Ingredients

  • 1 cup Uncooked Sushi Rice, rinsed
  • 2 cups Water
  • 2 tbsp  Unseasoned Rice Vinegar
  • ½ - 1 tbsp Sugar
  • ½ - 1 tsp Salt
  • 1 cup Diced Avocado
  • 1 cup Diced Cucumber
  • ½ Lime, juiced
  • ½ lb Cooked Shrimp, diced
  • 2-3 tbsp Sir Kensington's Gochujang Everything Sauce
  • Garnish: Sesame Seeds
Sushi Stacks

Method of Preparation

Sushi Stacks - Step 1

Step 1

Rinse rice. Add water and rice to a stock pot. Bring to a boil, cover and reduce heat to a simmer.

 

Cook until tender and water has been absorbed. 

 

Sushi Stacks - Step 2

Step 2

Remove from heat and mix in rice vinegar, salt and sugar. 

 

Set aside to cool. 

Sushi Stacks - Step 3

Step 3

Mix avocado, cucumber and lime juice together. 

Sushi Stacks - Step 4

Step 4

Mix the shrimp and Sir Kensington's sauce together. 

Sushi Stacks - Step 5

Step 5

Grease the inside of a 1 cup measuring cup. 

 

Place shrimp in the bottom of the cup. 

Sushi Stacks - Step 6

Step 6

Follow with a layer of the avocado/cucumber mix. 

Sushi Stacks - Step 7

Step 7

Lastly, add the white rice (about ½" thick layer). Using a spatula, press down on the rice. 

Sushi Stacks - Step 8

Step 8

Flip the measuring cup over, tapping the bottom.  Slowly lift away from the stack. 

Sushi Stacks - Step 9

Step 9

Garnish with sesame seeds.