Next up for your food porn viewing pleasure is Lephan of the elegant and gorgeous blog Macarons and Lavender! She’s the cutest, and we share a love of food and travel (though she does much better than I do on the fashion front). She’s got something special for us all today with this amazingly beautiful spicy spring sushi stack. I really can’t wait to make this when I get home, and if you beat me to the punch, let both of us know what you think in the comments. Without further ado, take it away, Lephan!
I’m not too certain as how I should start this post. Well, let me first introduce myself, my name is Lephan (la-f-on), I’m the blogger behind Macarons and Lavender, a lifestyle blog with a hyper focus on food and travel. I use my experiences from traveling to develop recipes for the blog. Now let’s get a little personal!
- I’m a New Englander, but I now call Chicago home.
- My Silky Terrier, Scrappy is the love of my life.
- My favorite domestic cities are, Charleston, SC; Savannah, GA; New Orleans, LA.
- My favorite international city is Paris, France.
- I always have a bottle of chilled champagne in my fridge.
- Seafood is my favorite food group. I will easily tackle someone for a lobster roll.
When Chrissy first asked for volunteers to guest post, I immediately threw my hand up like the hand-raising emoji girl. You know the one I’m talking about. I’ve always admired Chrissy’s work, I can only hope my blog will be as great as hers one day. So, it goes without saying that I’m so honored to have the opportunity to share one of my recipes on The Hungary Buddha.
Not too long ago, I was going through this “I want sushi for dinner every night” phase. The only problem, ordering sushi nightly was starting to take a massive toll on my wallet. I needed to come up with an alternative. I sadly, was becoming like an addict, looking for anyway to feed my sushi addiction. I even went so low that I tried gas station sushi…. Jay kay! I would NEVER! My stomach now hurts just thinking about it. I knew that learning how to make maki rolls was out of the question, as I’m still a bit intimidated (haha).
I conceived the idea for this recipe while I was lying in bed one night trying to fall asleep. I knew that I wanted to make something that was inspired by a Spicy tuna roll, as that is one of my favorite rolls. I also knew that high quality, sushi grade tuna is hard to come by for the average home cook. Canned tuna was out of the question, it had to be classier than that! Just as I started to doze off, I remembered that I had a bag of frozen shrimp in my freezer and that’s when the light bulb went on. I was going to make Spicy Shrimp rice bowls! It would be a play on the poke bowl trend and it would be adorable! (I ditched the bowl idea very quickly).
As I started to recipe test later that week, I realized that I had to make the presentation prettier. That’s when I decided to use my measuring cups as molds. Using the 1-cup measuring cup, I started building with a layer of the spicy shrimp on the bottom, added the cucumbers and avocado, and finished up with some brown rice on top. Using gentle finesse (haha) I flipped the cup onto the plate and voila, the Spicy Shrimp Sushi Stack was born! (Try saying that 5 times fast!).
Check below for the recipe! You won’t be disappointed in the spicy, poached butter shrimp paired with the creaminess of the avocado and the cool, crispness of cucumbers.
If you do, be sure to tag #TheHungaryBuddha and #MacaronsandLavender
- 1 cup cooked medium sized shrimp, cut into small pieces
- ½ cup cooked brown rice
- ½ cup cucumbers, diced
- 2 tsp. Wasabi mayo (I found this at Trader Joes)
- 3 tsp. Sriracha sauce
- ½ Avocado, diced
- 1 tbsp. melted butter
- 1 tbsp. olive oil
- 1 tsp. sesame oil
- 1 tsp. rice wine vinegar
- 2 Wasabi Seaweed snack sheets or nori sheets
- Salt and pepper, to taste
- Melt butter and olive oil, turn stove down to low heat and add shrimp.
- Slowly cook the shrimp in butter for about 8 minutes. Add salt and pepper to taste.
- Remove shrimp from pan, reserving all the butter sauce.
- Add vinegar and butter sauce from the shrimp to rice and stir well.
- In a large bowl, combine the sesame oil, Wasabi mayo, Sriracha sauce and salt and pepper
- Using a 1-cup measuring cup, start with a layer of shrimp, add the cucumbers and avocado, and finish with the brown rice and a garnish of seaweed.
Written after a phone date with Orange.