When I was pregnant with my last child, the only thing I wanted was sushi—but pregnant people aren't supposed to eat raw seafood. This simple yet delicious recipe is a safe way to satisfy a sushi craving. Add a thinly sliced jalapeno garnish to take this appetizer over the top. —Lizzy Richtig, Wisner, Nebraska
Sushi Squares
Updated on Feb. 13, 2024
Sushi Squares
Prep Time
30 min
Cook Time
10 min
Yield
about 5 dozen
Ingredients
- 2 cups uncooked jasmine rice
- 1 cup chopped cooked peeled shrimp
- 2 green onions, chopped
- 3 tablespoons spicy mayonnaise
- 4 tablespoons olive oil
- 1 medium ripe avocado, peeled and halved
Directions
- Cook rice according to package directions. Press onto the bottom of an 8-in. square pan. Refrigerate until cooled, at least 2 hours.
- Meanwhile, in a small bowl, combine shrimp, green onions and mayonnaise; cover and refrigerate.
- Cut rice into 1-in. squares. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add rice squares in batches; cook until lightly browned, 4-5 minutes on each side. Remove to paper towels. Repeat with remaining oil and rice squares.
- Cut each avocado half into 8 slices. Cut each slice into 4 pieces, for a total of 64 pieces. Top rice squares with 3/4 teaspoons shrimp mixture and a piece of avocado.
Nutrition Facts
1 sushi square: 41 calories, 2g fat (0 saturated fat), 6mg cholesterol, 23mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
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