Stacked Sushi is the latest Big Idea in food service. If you’re not familiar with the stack food way of plating, think nesting dolls. Remember how the inside of each doll was hollow and opened to divulge a smaller doll, which held a smaller doll, which…
Vertical stacks of food are visually appealing and add a touch of flair to any meal. Watch friends and family get sparkles in their eyes. Like little girls opening nesting dolls.
True, food stacks aren’t in packages that reveal one surprise after another. No matter. From crunchy sesame seeds, crispy wonton, creamy avocado and spicy Siracha to zesty mango salsa, each ingredient tantalizes taste buds with its own special sublime-ness.
Focusing on the big picture of Spicy Shrimp Stacks with Mango Salsa may intimidate you. Here’s a bit of reassurance: Go-For-It! Basically, it’s a matter of doing the familiar – boiling (rice), chopping, spreading, stirring, mixing, layering, stacking and drizzling. So, how difficult can that be?
Let’s talk about stacking. Ultimately, stacking turns a boring presentation into food art. Owning a set of stacking cylinders isn’t vital, but they will make the process trouble-free. In the beginning, you can compose layers in a ramekin or a one-cup measuring cup.
Preparing fresh shrimp is tiresome. Better to buy shrimp that is already peeled, deveined and pre-cooked.
Spray a thin layer of sesame, coconut or olive oil on bottom and sides of cylinder or bowl to prevent ingredients from sticking.
Change It Up
Consider the recipe for Spicy Shrimp Stacks with Mango Salsa your pattern for stack food. Once you’ve mastered this recipe, reimagine it using different ingredients. For example, how about changing the dry sticky rice ingredient to Quinoa, Basmati or Brown rice?
Experiment with different types of fish, such as crab or scallops.
Not a fan of rice grains? Just put cauliflower florets in the blender and grind until it’s a similar texture of rice. Cook in microwave about 2-3 minutes to soften.
Better watch out or before you can say alakazam, you’ll get hopelessly addicted to stack food.
Stacked Sushi With Mango Salsa
Adapted from: thegirlonbloor This Shrimp Stacked Sushi is super easy to make than sushi rolls and adequately portioned. It is a great lunch option or a fun dinner idea.
- 15 shrimps
- 1 sheet of Seaweed (Nori)
- Wonton or tortilla strips
- Sesame seeds to garnish
- 1 cup dry sticky rice (cook according to package instruction)
- 1/2 tsp salt
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 avocado mashed
- 1-2 tsp lime juice
- 1 clove minced garlic
- 1/2 tsp sea salt
- 1/2 mango diced
- 1/4 cup red pepper diced
- 1/4 cup cucumber diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/2 cup mayo
- 2 tsp Sriracha
- 2 tsp sweet chili sauce
- 1/4 tsp salt
- Cook sticky rice for the time accorded on package directions.
- Mix the ingredients for Mango Salsa, Guacamole and the Bang Bang sauce. Set aside.
- Using a mold circle, spoon in the sushi rice (I used 2 -3 tbsp). Press down hard to make the rice intact.
- Layer with strips of seaweed / nori, then add the shrimp and top with guacamole.
- Release the mold slowly to loosen the stacked making sure the mixture remains intact.
- Garnish with Mango salsa, wonton or Tortilla strips, then drizzle with the bang bang sauce. Sprinkle with sesame seeds (optional).
- Serve with lime and soy sauce.