Description
Spicy Shrimp Sushi Stacks are a delicious layered delight featuring shrimp, avocado, and sushi rice, perfect for a unique sushi experience.
Ingredients
Scale
- 1 pound cooked shrimp peeled and deveined
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 avocado sliced
- 1 cucumber thinly sliced
- 1/4 cup chopped green onions
- Nori sheets cut into strips (optional)
- Sesame seeds for garnish (optional)
Instructions
- 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, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- In another bowl, combine the cooked shrimp, mayonnaise, sriracha, and lime juice. Mix well to coat the shrimp evenly.
- To assemble the sushi stacks, use a round mold or a small cup. Start by layering a spoonful of sushi rice at the bottom, followed by a layer of the spicy shrimp mixture, then add a few slices of avocado and cucumber. Repeat the layers until you reach the top of the mold.
- Carefully remove the mold to reveal the stacked sushi. Garnish with chopped green onions and sesame seeds, if desired.
- Serve immediately with nori strips on the side for wrapping, if using.
Notes
- Customize the level of spiciness by adjusting the amount of sriracha.
- Feel free to add other ingredients such as crab or vegetables for variation.
- These stacks are best served fresh on the day of preparation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Layered
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg