These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce!
  • 1 lb frozen cooked shrimp, defrosted
  • 1 inch sheet nori (seaweed (find it in grocery stores near the take to go sushi or Asian sauces aisle)
  • 1 tbsp Wonton or tortilla strips for garnish
  • Sesame seeds to garnish
  • Bang Bang sauce
  • ½ cup light mayo
  • 1 tbsp sweet chili sauce
  • 2 tsp Sriracha
  • Quick guacamole
  • 1 avocado mashed
  • 1 tbsp lime juice
  • 1 clove smallgarlic minced
  • ¼ tsp salt
  • Mango salsa
  • ½ mango diced
  • 2 tbsp red pepper diced
  • 2 tbsp red onion diced
  • 2 tbsp cilantro chopped
  • 1 tbsp lime juice
  • ¼ tsp salt
  • Sushi rice
  • ½ cup dry sticky rice
  • ¾ cup water
  • ½ tsp salt
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar
  1. In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
  2. Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
  3. Use a 1 or 2 cup measuring cup to spoon ingredients. NOTE: I used a 2 cup measuring cup and it was the perfect size for dinner - you can use a 1 cup measuring cup to make 4 stacks that are better suited to be served as an appetizer. Spoon mango salsa into measuring cup until a there is a thin layer, then spread the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
  4. Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Tap on the top of the measuring cup very hard, dumping onto a plate, careful to make sure mixture remains in tact.
  5. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds then serve and enjoy!