Shrimp Sushi Parfait Recipe

Great for entertaining, this dish — courtesy of the LCBO — can be made up to four hours in advance and refrigerated. Inniskillin Unoaked Chardonnay VQA is the perfect light-bodied partner for this cool appetizer.


1 cup sushi rice
1-1/2 cups water
2 tbsp rice wine vinegar
1/2 tsp sugar
1 tsp salt
1 ripe avocado
2 tbsp sour cream
2 limes, juiced
Salt to taste
2 cups cooked baby shrimp
1 tsp grated ginger
1/4 cup red onion finely diced
1/4 cup red pepper finely diced
1/4  cup yellow pepper finely diced
1 tbsp chopped coriander
1 tsp sesame oil

1 sheet of Nori, if desired
6 cooked large shrimp


Step 1: Place rice in strainer and rinse until the water runs clean. Place rice and water in a medium pot and place on high heat. Cover with lid and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar and salt.

Step 2: Peel avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.

Step 3: Roughly chop the shrimp and combine in a small bowl with ginger, red onion, red pepper, yellow pepper and coriander, lime juice and sesame oil. Mix to combine.

Step 4: Into 6 clear glasses, place 1 tbsp of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few pieces of julienned nori and the large shrimp.