Shrimp Stacks
Shrimp Stacks for Sushi Night!
Well my fellow Celiac’s, I don’t know about you but I desperately miss sushi! Shrimp Tempura sushi rolls were my favorite! I love shellfish, so any shellfish related sushi rolls were my go to. Unfortunately, as many of us know, soy sauce has wheat in it and that makes eating out at a sushi restaurant hard to do. Soy sauce is used in a variety of ways in many Asian inspired restaurants, including a variety of sauces, dressings and marinades. This can make eating out in one of these places very tricky.
If you are willing to eat in a restaurant, here are some Tips and Tricks:
Ask if your meal has soy sauce in it, from marinade to finished product.
Ask what type of vinegar they use in their sushi rice. It’s most likely going to be Rice Vinegar, but some rice vinegars can contain Barley Malt, so make sure it’s safe.
Remember that imitation crab has Wheat in it! If you want a crab roll see if they have REAL Lobster. It will be more expensive but it will be safe.
Bring your own GF soy sauce! I always feel like a crazy lady but I have, on many occasions, pulled out a bottle of GF soy sauce from my bag.
If you are looking to have a DIY Sushi night at home then this is the recipe for you! All you need to make a pretty little shrimp stack is a 1 cup dry measuring cup and the ingredients listed below. If you want to try something besides shrimp you can substitute whatever fish you want. Remember to get Sushi grade fish to make sure that it’s safe to eat! I hope you enjoy your easy at home Sushi night!
*Feel Free to scroll to the bottom to see the GF Ingredients that I used!
Shrimp Stacks (4 servings)
1/2 Lb. Cooked Shrimp, diced
2 cups of Cooked Rice (I use Jasmine)
1 TBSP of Rice Vinegar (GF)
1 Ripe Avocado
1/2 Cup of Diced Cucumber
1 TBSP Sriracha
2 TBSP Mayonnaise
Sesame Seeds
2 TBSP of Tamari/GF Soy Sauce
Salt & Pepper
Dry Measuring Cup (1 Cup size)
Directions
In one bowl, mash your avocado and season it with salt and pepper to your taste. In a second bowl mix your sriracha and mayonnaise together, set aside for your topping. This will be on the spicier side, use less sriracha, or more mayo if you want to make it mild. Take your 2 cups of cooked rice and mix it with the rice vinegar.
Using a 1 Cup Dry Measuring cup place cooked shrimp in one layer on the bottom of the cup. Then spread a quarter inch layer of mashed avocado. After spreading the avocado, place one layer of diced cucumbers. Fill the rest of the measuring cup (About 1/2 a cup) with rice and drizzle the rice with 1/2 TBSP of Tamari.
Flip the measuring cup over onto a plate. Drizzle the top with the Sriracha Mayo and top with sesame seeds.
***If you miss Nori feel free to slice some up and put a few slivers on top
Gluten Free Brands:
I used cooked shrimp from my local grocery store
