It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

 

I had some frozen spot prawns leftover from the last spot prawn season that I wanted to put to use, and these fun little stacks would be great for appetizers for a late summer dinner, or hors d’oeuvres at a bbq…you know, when we can do that again!

Ideally we’d have been snacking on these during this past long weekend, but perfect them now and impress at your next socially distanced get together! 

 

Make Your Meal Even Healthier Tip:

If you don’t have spot prawns (the season is just beginning this week, so you should be able to find them easily soon), regular frozen ones will do (but make sure they’re Ocean Wise), or you can use some crab so it’s more like a California roll.

 

Click through for recipe!…

 

 

 

 

Makes 4 or 5 large or 12 small, depending on your scoop size

 

INGREDIENTS:

 

For The Rice

– 1/ cup sushi rice
– 1/8 cup of rice vinegar (make sure it’s not the ‘seasoned’ kind!)
– 1/2 tsp cane sugar
– 1/4 teaspoon kosher salt
– small piece of kombu (optional)
– 1/2 tsp black sesame seeds (optional)

For the Stack:

– approx. 12 prawns, peeled, deveined, cooked
– 1 cup cucumber, diced
– 1 large avocado, mashed
– 1 teaspoon chives
– 3 tsp black sesame seeds
– 4 tsp Braggs Liquid Amino (or low sodium soy)
– 4 vegan mayo
– 1 tsp sriracha sauce (optional)

 

INSTRUCTIONS:

 

To make the rice, rinse the grains several times in a fine mesh sieve.

 

Place the rice in a pot with 1 cup of water (1:1 ratio). Bring the water to a boil on medium-high heat, and then reduce to a simmer and cover. Cook for about 15-20 minutes until the water has absorbed (make sure it doesn’t burn).

 

Let sit for about 10 minutes covered.

 

Meanwhile in a small saucepan, gently heat the vinegar and stir in the sugar and salt until it is dissolved. (add in the kombu piece if using and then discard when the mixture is ready to be poured).

 

In a large bowl mix the rice until it has cooled down slightly (steam almost stops), then pour the vinegar mixture overtop and start to fold it into the rice. 
You can add in the sesame seed now if you’re using them.

Stir the rice until the vinegar mixture has absorbed.

 

It can now sit a room temperature (I covered it with a loose layer of plastic wrap) for a few hours to fully cool.

In a small bowl, combine the chopped cucumber and chives. In another bowl, mash the avocado, and in another mix the mayo with the sriracha (if using).

Chop the prawns into smaller pieces so they’re easier to eat.

Using a measuring cup (1 Cup Size) or a desired circular item, fill the bottom with the cucumber mixture first, then the avocado, then the prawns, and finally the rice.

Tip over onto serving plate and tap to release if needed. Repeat until the ingredients are all used.

Add a small amount of the mayo on to the top and sprinkle with the black sesame seeds.

Serve and enjoy! 

 

Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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