Description
A delicious and visually appealing Spicy Shrimp Sushi Stacks recipe that combines layers of seasoned sushi rice, creamy avocado-cucumber mix, and spicy shrimp for a sushi experience without rolling. Perfect as a main course or appetizer, these stacks are easy to assemble and bursting with flavor.
Ingredients
Scale
Rice Mixture
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Spicy Shrimp
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (to taste)
Avocado-Cucumber Mixture
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
Garnishes
- 1 sheet nori, cut into small flakes or strips
- Sesame seeds (optional)
- Green onions, chopped (optional)
Instructions
- Prepare Sushi Rice: In a small bowl, combine the warm cooked sushi rice with rice vinegar, sugar, and salt. Stir gently to mix and let it cool slightly to room temperature, ensuring the seasoning is well absorbed without mushiness.
- Make Spicy Shrimp Mixture: In another bowl, mix the chopped cooked shrimp with mayonnaise and sriracha sauce. Adjust the amount of sriracha to your preferred spice level for a balanced, creamy texture with a kick.
- Mix Avocado and Cucumber: In a third bowl, combine the diced avocado and cucumber with sesame oil, soy sauce, and lime juice. Toss gently to coat evenly, adding a refreshing, tangy flavor to complement the shrimp and rice.
- Assemble Sushi Stacks: Use a food ring mold or a 1/2 cup measuring cup as a mold, lightly greased or lined with plastic wrap for easy removal. Layer about 2 tablespoons of the rice into the bottom of the mold and press down gently. Add a layer of the avocado-cucumber mixture, then a layer of the spicy shrimp mixture, pressing gently after each layer.
- Unmold and Garnish: Carefully lift the food ring mold or invert the measuring cup onto a serving plate to release the sushi stack. Sprinkle the top with nori flakes or strips, sesame seeds, and chopped green onions for added texture and flavor. Serve immediately to enjoy fresh flavors and the best texture.
Notes
- Serve with extra soy sauce, wasabi, or pickled ginger for added flavor.
- Use sushi-grade raw shrimp or imitation crab as an alternative protein option.
- Make smaller stacks for appetizer-sized portions or larger ones for main course servings.
- Ensure rice is slightly cooled before assembling to prevent ingredients from becoming soggy.
- Use gluten-free soy sauce to keep the recipe gluten-free.
