Description
Experience a vibrant and flavorful twist on sushi with these Spicy Shrimp Sushi Stacks. Layered with perfectly cooked sushi rice, sautéed shrimp, creamy avocado, crisp cucumber, and a spicy sriracha mayo, these stacks are a visually stunning and delicious appetizer or light meal. Ready in just 30 minutes, they combine fresh textures and zesty flavors for a delightful bite every time.
Ingredients
Scale
Shrimp Layer
- 1 pound shrimp, peeled and deveined
Rice Layer
- 2 cups sushi rice
- 2 tablespoons rice vinegar
Vegetables
- 1 avocado, sliced
- 1 cucumber, thinly sliced
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
Garnish
- Seaweed sheets, cut into squares
- Sesame seeds, for garnish
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, then gently fold in the rice vinegar and set aside to cool slightly.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha until well combined, adjusting the spice level to taste.
- Sauté the Shrimp: Heat a tablespoon of oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and are cooked through. Remove from heat and set aside.
- Assemble the Sushi Stacks: Using a mold or ring, start by adding a layer of sushi rice, pressing gently. Add a layer of sautéed shrimp, followed by slices of avocado and thin cucumber slices. Repeat layering until the mold is full, ending with rice or vegetables.
- Garnish and Serve: Carefully remove the mold to reveal the stacked layers. Drizzle or dot with spicy mayo and sprinkle sesame seeds on top. Serve immediately with seaweed squares on the side for scooping.
Notes
- For best results, use short-grain sushi rice to achieve the right sticky texture.
- Adjust the amount of sriracha in the mayo to your preferred spice level.
- Use a sushi mold or a clean food ring for perfectly shaped stacks.
- Serve immediately to enjoy the contrast of fresh ingredients and warm shrimp.
- Leftovers should be stored in the refrigerator and consumed within one day to maintain freshness.
