It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
I had some frozen shrimp left over from last shrimp season that I wanted to use, and these fun little batches would make great appetizers for a late summer dinner or as an appetizer at a BBQ… you know, when we can do that again!
Ideally, we would have eaten them this past long weekend, but perfect them now and impress at your next socially distanced gathering!
Make your meal even healthier. Tip:
If you don’t have king prawns (the season is just starting this week, so you should be able to find them easily soon), regular frozen prawns will do (but make sure they’re Ocean Wise) or you can use a few crabs to make it taste more like a California roll.
Click through for the recipe!…
Depending on spoon size, makes 4 or 5 large or 12 small ones
INGREDIENTS:
For the rice
– 1 cup of sushi rice
– 1/8 cup rice vinegar (make sure it is not “seasoned” vinegar!)
– 1/2 tsp cane sugar
– 1/4 teaspoon kosher salt
– small piece of kombu (optional)
– 1/2 tsp black sesame seeds (optional)
For the stack:
– about 12 shrimps, peeled, deveined, cooked
– 1 cup cucumber, diced
– 1 large avocado, mashed
– 1 teaspoon of chives
– 3 tsp black sesame seeds
– 4 tsp Braggs Liquid Amino (or low sodium soy)
– 4 vegan mayonnaise
– 1 tsp Sriracha sauce (optional)
INSTRUCTIONS:
To prepare the rice, rinse the grains several times in a fine-mesh sieve.
Place the rice in a pot with 1 cup of water (1:1 ratio). Bring the water to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 15-20 minutes until the water is absorbed (be careful not to let it burn).
Cover and let rest for about 10 minutes.
Meanwhile, heat the vinegar gently in a small saucepan and stir in the sugar and salt until dissolved. (Add the kombu piece if using, then discard when the mixture is ready to pour.)
Mix the rice in a large bowl until slightly cooled (the steam will almost stop), then pour the vinegar mixture over the top and begin to fold it into the rice.
You can add the sesame seeds now if you are using them.
Stir the rice until the vinegar mixture is absorbed.
Now it can sit at room temperature (I covered it with a loose layer of plastic wrap) for a few hours to cool completely.
In a small bowl, combine the chopped cucumber and chives. In another bowl, mash the avocado and in another mix the mayonnaise with the Sriracha (if using).
Cut the shrimp into smaller pieces to make them easier to eat.
Using a 1-cup measuring cup or any round object, fill the base first with the cucumber mixture, then the avocado, then the shrimp, and finally the rice.
Tip it onto the serving plate, tapping it to loosen it if necessary. Repeat until all ingredients are used up.
Pour a small amount of mayonnaise on top and sprinkle with the black sesame seeds.
Serve and enjoy!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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