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Sushi Squares

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Total Time

Prep: 30 min. + chilling Cook: 10 min./batch

Makes

about 5 dozen

Updated: Feb. 13, 2024
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
Sushi Squares Recipe photo by Taste of Home
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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

  1. Cook rice according to package directions. Press onto the bottom of an 8-in. square pan. Refrigerate until until cooled, at least 2 hours.
  2. Meanwhile, in a small bowl, combine shrimp, green onions and mayonnaise; cover and refrigerate.
  3. 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.
  4. 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.