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Dairy Free Dinner Easy Recipes Lunch Seafood

Quick And Easy Sushi Stack with Spicy Mayo

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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 Ā½ 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 Ā½ of the spicy mayo. Garnish with the nori, sesame seeds, and fresh green onions.

Easy keto recipe for sushi and spicy mayo.

Sushi Stack with Spicy Mayo

2 Reviews
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Calories 323kcal
Fat 19g
Net Carbs 6g
Protein 25g
Serving Size 1 serving

Please consider sharing it with your friends

  • šŸ”Ŗ Prep 20 mins
  • šŸ”„ Cook 3 mins
  • ā± Total 23 mins
  • šŸ½ Yield 2 servings

Ingredients

2 servings

Spicy Mayo

Sushi Stack


Instructions

5 steps
  • Prepare the spicy mayo by combining mayo, sriracha and lime juice until smooth. Store in the refrigerator until you are ready to serve.
  • Heat sesame oil in a skillet over medium/high heat. Saute shrimp and cauli rice for 2-3 minutes, stirring occasionally, until shrimp are pink and opaque and cauli-rice is tender. Transfer mixture to a bowl and place in the refrigerator to cool slightly while you prepare the rest of the ingredients.
  • Using a 1 cup dry measuring cup, layer 1/3 cup diced cucumber in an even layer at the bottom. Spread Ā½ of the mashed avocado on top of the cucumber. Then, 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. 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 and Ā½ of the spicy mayo. Garnish with nori, sesame seeds, and 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!

Easy keto recipe for sushi and spicy mayo.

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