In our last vlog post we made Sushi- one of our all time favorites...
Sushi on a boat, sushi in a moat... Sushi in a train, sushi in the rain... Sushi at a restaurant or even at home is what I want!
(sorry for the Dr. Seuss... Kindergarten teacher probs)
The point is... we LOVE sushi any which way. But how in the world could we make it more skinny conscious??
I'm glad you asked... Skinny Sushi- put simply... is pretty much just measuring the ingredients out in an easier way. The first sushi night that we had wasn't necessarily "unhealthy" but without measuring exactly what we were putting into each roll it was near impossible for Amanda to calculate the meal. With regular sushi we had to use sushi rice because it is stickier... and we had to use quite a lot of rice... which makes for more carbs than Amanda would normally have in one meal. But we all need those "cheat meals" occasionally!
So, not only did we make a "skinny" sushi... we made a version that was high(er) calorie and carb for Josh. PLUS we'll show you not one but TWO varieties of the skinny version! Check it out in the video below.
As I mentioned in the original sushi post- this is such a versatile recipe. I got the original idea for "Spicy California Shrimp Stacks" from SkinnyTaste and I changed it to fit the sushi rolls that I wanted- Spicy Tuna and my own rendition of her original recipe.
**You can find the recipes for the Steamed Shrimp and Spicy Tuna on our previous sushi post.
Sushi Stacks
Prep Time:
45 minutes
Assembly:
10 minutes
Total Time:
55 minutes
Nori
1/2 lb steamed shrimp
12 oz. spicy tuna
1 c. brown rice (cooked)
2 Tbs. rice vinegar
1 english cucumber, diced
1 medium avacado
soy sauce
spicy mayo
Cook rice according to the package directions. Pour rice vinegar into the rice and stir until well mixed. Spread rice on a sheet pan and put in the refrigerator for at least 30 minutes.
While rice cooks prep the rest of your ingredients; once shrimp is steamed and cooled- peel and dice the shrimp. Mix spicy tuna. Peel the avocado and mash in a small bowl. Dice the cucumber into cubes. Cut Nori *option 1: cut into strips that will fit along the inside of your 1 cup dry measuring cup, **option 2: cut into small pieces to sprinkle on top of the sushi stack.
To assemble stacks:
*Line the sides of a 1 cup dry measuring cup with strips of Nori.
Put a layer of cucumbers to cover the bottom of the cup. Next put a layer of shrimp OR tuna covering the cucumbers well and very gently pushing down. Next put a layer of mashed avocado and finally a layer of brown rice, pushing down again lightly.
Carefully, flip the measuring cup over onto a plate and remove from the cup.
Finish with a drizzle of soy sauce. If desired, drizzle with spicy mayo and/or sriracha. **Sprinkle nori on top of the stack.
Enjoy!
Yields 6 servings- stacks or bowls
21 Day Fix:
1 yellow
1 red
1/2 green
1 orange
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