Description
Spicy Shrimp Sushi Stacks are a delightful and visually striking twist on traditional sushi. This dish layers perfectly cooked sushi rice with creamy avocado, crunchy cucumber tossed in sesame oil, and a flavorful mix of finely chopped shrimp combined with spicy sriracha mayo, creating a harmonious blend of textures and flavors. Easy to assemble and bursting with umami, these sushi stacks are perfect as a main course for sushi lovers looking for a fresh, deconstructed option.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice, rinsed
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Shrimp Mixture
- ½ pound cooked shrimp, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
Vegetables & Garnishes
- 1 ripe avocado, diced
- ½ cucumber, finely diced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- 1 sheet nori, cut into small strips (optional)
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a saucepan and bring it to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and let the rice rest, covered, for 10 minutes to steam fully.
- Season the Rice: In a small bowl, mix together the rice vinegar, sugar, and salt until completely dissolved. Gently fold this seasoning mixture into the warm rice with a spatula to evenly coat the grains without mashing, then allow the rice to cool slightly to room temperature.
- Make the Spicy Shrimp Mixture: In another bowl, combine the finely chopped cooked shrimp with mayonnaise, sriracha sauce, and soy sauce. Mix thoroughly to create a creamy, spicy filling with balanced flavors.
- Prepare the Cucumber: Toss the finely diced cucumber in sesame oil to add a nutty aroma and subtle flavor to the refreshing crunch of the cucumber.
- Assemble the Sushi Stacks: Place a round mold or a measuring cup on a serving plate to form neat stacks. Start by adding a layer of sushi rice into the mold and press gently to compact it. Next, add a layer of diced avocado, followed by a layer of the sesame oil-coated cucumber. Top the stack with a generous portion of the spicy shrimp mixture. Carefully lift the mold to reveal a perfectly layered sushi stack.
- Garnish and Serve: Sprinkle the sushi stacks with sesame seeds, chopped green onions, and optionally, nori strips for added texture and flavor. Serve immediately with extra sriracha or spicy mayo drizzled on top if desired.
Notes
- For added flavor, drizzle extra sriracha or spicy mayo on top of the sushi stacks before serving.
- Crab meat or imitation crab can be used as an alternative to shrimp for a different seafood variation.
- Ensure the rice cools adequately before assembling to prevent the avocado from browning.
- This recipe can be made ahead but assemble just before serving for best texture.
