Tonight I thought I’d do something really different for dinner. My boyfriends father, who has lived in Japan for over 35 years gave us a jug of Sake (Japanese rice wine) as a house warming gift when he was in Vancouver last. We also got all kinds of fun Japanese goodies including Miso paste (for miso soup) and dried seaweed. Looking through my pantry I found Japanese style rice and remembered I had shrimp in the freezer and leftover wasabi paste from the shrimp burgers I make, et voila! Inspiration!
We have access to some really good sushi living on the Pacific Coast and these Shrimp Stacks are the closest I could get to making my favourite California Rolls at home.
You will need:
- 1 cup cooked short-grain rice
- 2 tablespoons rice vinegar
- 1 cup raw shrimp, chopped
- 1 cup diced cucumber (peeled)
- 1 Tablespoon chopped scallion (green onion)
- 1 1/2 avocados mashed
- 4 teaspoons sesame seeds
- 4 teaspoons soy sauce
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
- Cook rice without adding salt or oil. You want it to be sticky. When the rice is done, add the rice vinegar to it and stir and spread it evenly on a sheet pan to cool.
- Chop shrimp into 1-inch cubes and saute. I added a little salt, Old Bay spice and dill to the shrimp but you don’t have to.
- In a small bowl, combine cucumber and chopped scallions.
- In another small bowl, make Sriracha mayo by combining mayonnaise and sriracha sauce.
- Using a 1 cup measuring cup, start layering the cucumber, followed by avocado, the shrimp and rice.
- Carefully turn the cup upside down onto a plate.
- Sprinkle with sesame seeds and drizzle with soy sauce and sriracha mayonnaise. I put the mayo into a ziplock and snipped the tip so I could squeeze it out and make it look fancy! lol
Repeat with remaining ingredients.
In a small pot I combined the Miso paste, seaweed, scallion and tofu for a lovely miso soup.
My boyfriend heated the Sake before we sat down to enjoy our Japanese style feast. I had so much fun making this meal and hope you will give these a shot.