Spicy Shrimp Sushi Stack with Mango Salsa (thegirlonbloor)

30 shrimp
1 sheet nori
Wonton or tortilla strips
sesame seeds to garnish

Bang Bang Sauce

1/2 c mayo
2 t Sriracha
2 t sweet chili sauce
1/4 t salt

Quick Guacamole

1 avocado mashed
1 – 2 t lime juice
1 small clove garlic, minced
1/2 t herbamare or sea salt

Mango Salsa

1/2 mango diced
1/4 c red pepper diced
1/4 c red onion diced
1/4 c cilantro chopped
1 T lime juice
1/4 – 1/2 t salt

Sushi Rice

1/2 c dry sticky rice
3/4 c water
1/2 t salt
2 T rice wine vinegar
1 T sugar

In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15 – 20 min). Mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce. In a 1 or 2 cup measuring cup (a 2 cup measuring cup is the perfect size for dinner), spoon in mango salsa until there is a thin layer, then spread half of the avocado mix over top. 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 mix. Dump onto a plate, careful to make sure mix remains in tact. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce over top using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

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