Description
Spicy Shrimp Sushi Stacks are a deconstructed delight! Layers of seasoned rice, zesty shrimp, and creamy sauce make a fun, quick meal.
Ingredients
Scale
- Sushi Stack Base:
- 1.5 cups sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 0.5 tsp salt
- Spicy Shrimp:
- 1 lb medium shrimp, peeled, deveined, tails off
- 0.25 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 0.5 tsp sesame oil
- 2 tbsp green onions, chopped
- Sauce & Toppings:
- 1 ripe avocado, sliced
- 1 small cucumber, thinly sliced
- 2–3 nori sheets, cut into strips or crumbled
- Soy sauce, for serving
- Wasabi (optional), for serving
- Garnish & Extras:
- Toasted sesame seeds, for garnish
- Furikake, for garnish
Instructions
- Prepare the Sushi Rice:: First things first, get that sushi rice cooking! Rinse about 1.5 cups of sushi rice under cold water until it runs clear – this is crucial for getting rid of excess starch. Then, cook it according to package directions. While it’s still warm, gently fold in a mixture of 2 tablespoons rice vinegar, 1 teaspoon sugar, and half a teaspoon of salt. Don’t overmix, or you’ll crush the grains! I always forget to salt the water here, but for the seasoning mix, it’s a must.
- Whip Up the Spicy Shrimp:: While your rice is doing its thing, let’s tackle the shrimp. Cook about 1 lb of peeled, deveined shrimp (I usually pan-fry them with a tiny bit of oil for 2-3 minutes per side until pink). Once cooled, chop them into bite-sized pieces. In a bowl, mix the chopped shrimp with 1/4 cup mayo, 1-2 tablespoons sriracha (depending on your spice love), 1/2 teaspoon sesame oil, and 2 tablespoons chopped green onions. I once put too much sriracha and my stack was fire – literally! Taste and adjust; you want it zesty, not overwhelming.
- Prep Your Veggies:: Next, get your fresh toppings ready. Slice one ripe avocado and one small cucumber into thin, even pieces. This is where you want to be a little careful; a too-soft avocado turns to mush, and a too-thick cucumber slice can make the stack wobbly. I love seeing all the vibrant colors laid out, it just makes the whole process feel so fresh!
- Assemble the First Rice Layer:: Now for the fun part: stacking! Grab a small round mold, a cookie cutter, or even just a small bowl lined with plastic wrap. Press about 1/4 cup of seasoned sushi rice firmly into the bottom. This is your base, so make sure it’s compact. I’ve had stacks crumble because my rice layer wasn’t solid enough – total oops moment!
- Add Shrimp and Veggies:: On top of the rice, spoon a generous layer of your spicy shrimp mixture. Then, artfully arrange a few slices of avocado and cucumber. You can get creative here! Sometimes I layer the avocado on one side and cucumber on the other, or mix them up. It’s your stack, so make it pretty!
- Finish and Garnish Your Spicy Shrimp Sushi Stacks:: Gently remove the mold. Top your beautiful Spicy Shrimp Sushi Stacks with a sprinkle of toasted sesame seeds, furikake, and a few strips of nori. Serve immediately with extra soy sauce and a dab of wasabi, if that’s your jam. The final result should look vibrant, smell fresh, and taste like a little piece of sushi heaven without all the fuss!