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Sushi Stacks

Sushi Stacks

Kid chef Mason Partak is showing you how to make your delicious sushi with shrimp, avocado and cucumber.
Ingredients
  • 1 1/3 cups cooked short-grain brown rice or fried rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 88 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 teaspoons sesame seeds
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce


Directions

1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.

2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another
small bowl, combine mayonnaise and sriracha sauce.

3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado,
then ¼ of the shrimp, and 1/3 cup rice.

4. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the
bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce
and sriracha mayonnaise.

5. Repeat with remaining ingredients.

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