SPICY SHRIMP STACKS WITH MANGO SALSA
These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole & drizzled with Bang Bang sauce!
Author: Thegirlonbloor/Photo credit to thegirlonbloor.com
Ingredients
- 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
Instructions
- In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
- Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
- 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.
- 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.
- 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!