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Do you enjoy sushi? My family definitely does! It’s usually very simple to make and doesn’t take too much time to prep since there’s little to no cooking with sushi dishes. This sushi stack with spicy mayo can be made in just about 20 minutes! So it’s perfect for a quick lunch or busy weeknight dinner.
The majority of time spent on this recipe is just prepping the veggies and shrimp. There’s lots of chopping, but it’s definitely an easy recipe. You can chop everything up in advance and have dinner on the table in just a few minutes!
Sushi Stack With Spicy Mayo
The spicy mayo is super simple to prepare. Combine all of the sauce ingredients well in a small bowl and set in the refrigerator until you are ready to serve it.
Next, heat the sesame oil in a skillet over medium-high heat. Saute the chopped shrimp and riced cauliflower for 2-3 minutes. The shrimp should be pink and opaque and the riced cauliflower tender. Transfer the mixture to a bowl and place in the refrigerator to cool slightly while you prepare the rest of the ingredients.
Now use a 1 cup dry measuring cup to layer 1/3 cup diced cucumber in an even layer at the bottom. Spread ½ of the mashed avocado on top of the cucumber. Finally, fill the measuring cup up to the top with the shrimp/cauli-rice mixture.
Place your serving plate on top of the measuring cup and carefully invert the cup onto the plate. Tap the measuring cup and remove it to reveal the layered ingredients. It looks so gourmet, doesn’t it? Repeat the last step a second time to make a second sushi stack.
Drizzle the top of each sushi stack with 1 tsp liquid aminos (you can substitute gluten-free soy sauce for the liquid aminos) and ½ of the spicy mayo. Garnish with the nori, sesame seeds, and fresh green onions.
I share many quick and simple recipes like this one that are perfect for busy schedules, most of which can be made in 30 minutes or less!
Thank you for being a part of my journey to lose 120 lbs with the ketogenic lifestyle!
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