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Mango Shrimp Sushi Stacks

A delightful combination of sweet mango, creamy avocado, and savory shrimp stacked over fluffy jasmine rice, ideal for a light lunch or fancy appetizer.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup jasmine rice Provides a light and fluffy base.
  • 14 oz unsweetened coconut milk Adds subtle sweetness and depth.
  • 1/2 tsp kosher salt Enhances flavors and balances sweetness.
For the Stacks
  • 1 mango (cubed 1/2-inch dice) Adds tropical sweetness.
  • 1 avocado (cubed 1/2-inch dice) Brings a buttery texture.
  • 1 lb cooked shrimp, tails removed (cubed 1/2-inch dice) Provides a delightful seafood element.
  • 3 tbsp mayonnaise Adds a smooth and rich finish.
  • 1 tbsp chili paste (or sriracha) Adds a spicy kick.
  • 1/2 tsp sesame oil Elevates flavors.
  • 1 tsp black sesame seeds Adds crunch and visual appeal.

Method
 

Preparation
  1. In a medium saucepan, combine the coconut milk and kosher salt over medium heat. Stir occasionally as you bring the mixture to a boil.
  2. Once boiling, add the jasmine rice, reduce the heat to low, and cover. Let it simmer for 18 minutes.
  3. After 18 minutes, remove the saucepan from heat but keep it covered for an additional 5 minutes to allow the rice to finish steaming.
  4. Carefully remove the rice from the saucepan and spread it on a cookie sheet to cool while you prepare the other ingredients.
  5. While the rice is cooling, dice the mango, avocado, and shrimp into ½-inch cubes, placing each in separate bowls.
  6. In the bowl with the shrimp, add the mayonnaise, chili paste, and sesame oil. Stir well to ensure the shrimp is coated evenly in the mixture.
  7. Cover the bowls of mango, avocado, and shrimp, and refrigerate for about 20 minutes to let the flavors meld and to chill the ingredients.
Assembly
  1. To assemble the stacks, use a greased 1 cup measuring cup, an empty soup can with both ends removed, or a 3 ½-inch biscuit cutter. Place it on a plate.
  2. Begin layering: first add a portion of the cooled rice, pressing it gently down. Then layer with shrimp, followed by avocado, and finally mango.
  3. Carefully lift the cup or ring up to reveal your beautifully stacked sushi. Repeat the process for the remaining ingredients.
  4. Finish by sprinkling black sesame seeds on top of each stack and serve immediately for the best texture and flavor.

Notes

When cooking the rice, avoid over-stirring to prevent gumminess. For added flavor, splash lime juice on the avocados. Adjust chili paste for desired heat. Use colorful plates for enhanced presentation.