Nosh, Gobble, Scarf

The Place for the Healthy Foodie and Hurried Chef

Sushi Stacks (Skinny Taste)


So I am on an Asian streak this week, and I started my Monday with these delicious Sushi Stacks from (original recipe is here).  I wanted to do something new and fresh this week, and I had to try these!

They are super clean and healthy, and I am sure that you could enjoy them whether you are vegan, vegetarian, or just a regular omnivore/carnivore like me. They are also the EASIEST things to make EVER. Seriously, the hardest part of making these is cooking your rice.

I used my regular sushi choices for inspiration and ideas, and decided to make stacks layered with cucumber, avocado, mango, cooked salmon, and brown rice topped with sesame seeds and soy sauce. In Mexico, sushi restaurants have adjusted their recipes to suit the Mexican palate, and many times you will find spicy, delicious soy sauce infused with chiles serranos. My husband and I refuse to eat our sushi without the chiles toridos <3.

I didn’t have time to make the spicy mayo, but I will for the next round of sushi stacks. I will also consider adding a light cream cheese, or using crab meat or shrimp for the protein. Also, we like our sushi a little spicy in Mexico, so I will have to figure out how to incorporate some chiles in here!

Below you will find the ingredients and instructions:

Spicy California Shrimp Stack
Servings: 4 • Size: 1 stack • Weight Watcher Points+: 6 pt
Calories: 225 • Fat: 11 g • Carb: 23 g • Fiber: 4 g • Protein: 10 g • Sugar: 2 g
Sodium: 662 mg • Cholesterol: 73 mg
  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 tablespoons rice vinegar
  • 8 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 Furikake (such as Eden Shake or use sesame seeds)
  • 4 teaspoons reduced-sodium soy sauce (or gluten-free)
  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha sauce
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.
3. In a small bowl, combine cucumber and chives.
4. In another small bowl, combine mayonnaise and sriracha sauce.
5.  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.  
6. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
7. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.  Repeat with remaining ingredients.

Seriously, so easy, healthy, yummy and fresh. Run to your kitchen and make them RIGHT NOW!

Enjoy! Or…. O shokuji o o tanoshimi kudasai!


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This entry was posted on October 20, 2015 by in dinner, Japanese, lunch and tagged , , , , , , , , , , , .

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