By: Krista
- 30
- GF
- KF
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34 Comments
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Rating★★★★★ 5 from 1 vote
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
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
- Author: Krista
- 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
Scale
- 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:
- 30 Minute Meals
- Easy Healthy Dinners
- Fish and Seafood
- Gluten-Free
- Kid Friendly
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?
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Cajun Shrimp with Smoked Gouda Grits
Caribbean Grilled Salmon Kabobs
