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% | |
| 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% | |
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
Method of Preparation
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.
Step 2
Remove from heat and mix in rice vinegar, salt and sugar.
Set aside to cool.
Step 3
Mix avocado, cucumber and lime juice together.
Step 4
Mix the shrimp and Sir Kensington's sauce together.
Step 5
Grease the inside of a 1 cup measuring cup.
Place shrimp in the bottom of the cup.
Step 6
Follow with a layer of the avocado/cucumber mix.
Step 7
Lastly, add the white rice (about ½" thick layer). Using a spatula, press down on the rice.
Step 8
Flip the measuring cup over, tapping the bottom. Slowly lift away from the stack.
Step 9
Garnish with sesame seeds.
