Description
Spicy Shrimp Sushi Stacks are a flavorful appetizer combining spicy shrimp, creamy avocado, and seasoned sushi rice, all stacked beautifully for a visually stunning and satisfying dish.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 tablespoon mayonnaise (preferably Japanese mayo like Kewpie)
- 1 tablespoon sriracha sauce (adjust for spice level)
- 1 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon soy sauce
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 ripe avocado, sliced
- 1 small cucumber, julienned
- 1 tablespoon toasted sesame seeds (optional)
- Fresh cilantro or green onions, for garnish
- Soy sauce, for drizzling (optional)
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water, bring to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes. Remove from heat and let it sit for 10 minutes. Combine rice vinegar, sugar, and salt in a bowl, stir until dissolved, then gently fold into the cooked rice. Let it cool to room temperature.
- Prepare the spicy shrimp: In a medium bowl, mix mayonnaise, sriracha sauce, sesame oil, rice vinegar, and soy sauce. Add the cooked shrimp and toss until evenly coated. Set aside.
- Assemble the sushi stacks: Using a ring mold or measuring cup, layer the ingredients. Start with a spoonful of sushi rice, pressing it down gently. Add a layer of avocado slices, followed by the spicy shrimp. Top with julienned cucumber.
- Finish the stacks: Carefully lift the mold and garnish with toasted sesame seeds and fresh cilantro or green onions. Drizzle with soy sauce if desired.
- Serve: Serve immediately as an appetizer or light main dish.
Notes
- Tuna or salmon: Swap shrimp with spicy tuna or salmon for a different sushi-inspired flavor.
- Spicy mayo: Add more sriracha or mix in sesame oil and lime juice for an extra creamy, flavorful kick.
- Vegetarian option: Replace shrimp with crispy tofu or tempeh and add more vegetables like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for rice cooking)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 130mg
