In the mood for Sushi but don’t have the time? Problem solved with this easy Stacked California Sushi Roll filled with shrimp, fresh cucumbers, and avocado. Sushi night just got better!
I haven’t always liked sushi. Well really, I haven’t always liked seafood.
When Mike and I were dating I think it was his personal goal to get me to like seafood. Anything I decided I didn’t like or didn’t want to try he would get me to do. Which is why we are so perfect for each other.
I can remember easing my way into the seafood arena with fried everything! Fried Shrimp, Fried Calamari, Fried Fish .. anything fried is good. Right?
Moving into the non-fried arena was a little more challenging for me and sushi was something I thought was far off in the distance.
I can remember going on our honeymoon, laying on the beach and looking at the lunch menu one day. Mike saw that this particular place had sushi rolls and he knew I hadn’t tried them before so he wanted to order them.
I’m very much a texture person, if things are too mushy I get grossed out and spit it out. I was hesitant when he ordered the sushi rolls but was willing to give them a try. He started off easy by picking simple ones, he got a California Roll and a Philadelphia Roll (which has cream cheese in it.)
I put the Philadelphia roll in my mouth, started to chew and immediately spit it out into the sand.
NOT a good start!
The texture was way to mushy for me and the cream cheese was warm! I didn’t have anymore that day or that trip! But have since started to dabble in sushi again. And now I LOVE it! Sushi rolls are light, refreshing, and if you pick the right one; have a little bit of everything in it! I’ve even had raw Tuna Stacks before with caviar and LOVED it, which was a total surprise to me! Just goes to show ya, try everything before you write it off as “not good.”
California Rolls are probably one of my favorites! I love the crunch from the cucumbers and how simple it is. All you need to amp this roll up a little bit is a soy sauce (or tamari if you’re going gluten free) a smidgen of wasabi and fresh pickled ginger for a little zing!
The best part about this Stacked California Sushi Roll is you don’t have to roll it! Woot Woot! I’m pretty sure if I tried to roll it it would turn into a hot mess! So instead I just decided to take a mini cheesecake spring form pan, pop the bottom out and create something that looks like a show stopper!
When I was moving my board to photograph these my husband just went “wow.. is that what we’re having for dinner? Looks awesome babe!”
Seee … it looks fancy!
Plus there are less than 10 ingredients involved in this dish, it comes together in minutes, and it is very healthy for you!
If you’re a sushi lover I challenge you to make your own at home and if you don’t want to roll it put it into a stack like this! I guarantee you’ll fall in love and you’ll end up with more “at home” sushi nights!
Bon Appetit my friends and happy Friday!
Stacked California Sushi Roll
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Appetizer
- Method: Sautéed
- Cuisine: Japanese
Description
A light and refreshing California Sushi Roll is made with creamy avocado, crunchy cucumber, and tender shrimp.
Ingredients
- 2 cups of cooked jasmine rice
- 1 lb. raw shrimp, shells removed and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon sesame oil
- 2 cups diced cucumber
- 2 avocados, sliced
- black sesame seeds
- 1/4 cup diced chives
- tamari sauce
- optional: wasabi and fresh pickled ginger
Instructions
- In a medium bowl add shrimp, garlic powder, salt, and ground pepper. Toss to coat.
- Heat a large skillet to medium high heat. Add in the sesame oil and shrimp. Cook shrimp for 2 minutes on each side.
- Remove from pan and dice into smaller pieces.
- Using mini cheesecake spring forms (4×4 pan) with the bottom removed (if you don’t have that you could use a measuring cup and flip over or a ring mold).
- Put 1/2 cup of rice in the bottom of the mold. Using a spoon press down, next add 1/2 cup of cucumbers and press down, add in 1/2 cup to 2/3 cup of shrimp and press down. Top with sliced avocados. Garnish with black sesame seeds and chives.
- Serve tamari sauce, wasabi, and pickled ginger on the side.
Nutrition
- Serving Size: 1 stack
- Calories: 398
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 27 g
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Seafood Recipes?
Spice Rubbed Cedar Plank Salmon with Strawberry Salsa
Cajun Shrimp with Smoked Gouda Grits
Caribbean Grilled Salmon Kabobs
