Description
Spicy Shrimp Sushi Stacks bring fresh flavors and a kick to your table. Simple to assemble, perfect for a quick, impressive meal or appetizer.
Ingredients
Scale
- Seafood & Rice Base:
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1 ½ cups sushi rice
- 2 ½ cups water (for cooking rice)
- 3 tbsp rice vinegar
- Spicy Mayo & Flavor Boosters:
- ½ cup mayonnaise (Kewpie recommended)
- 2–4 tbsp sriracha (adjust to taste)
- 1 tsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- Fresh Toppings & Finishing Touches:
- 1 large cucumber, thinly sliced or diced
- 1 large avocado, diced
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
- Optional Extras:
- Nori sheets, crumbled (for layering)
- Extra soy sauce, for serving
Instructions
- Prep the Rice Right: First things first, get that sushi rice cooking. Rinse it really well until the water runs clear—this is where I always forget and end up with super starchy rice, oops! Then cook it according to package directions. While it’s still warm, gently fold in the rice vinegar. Don’t mash it; you want those individual grains. It should smell subtly sweet and tangy, like a proper sushi bar.
- Whip Up the Spicy Shrimp: While the rice is doing its thing, chop your cooked shrimp into bite-sized pieces. In a small bowl, whisk together the mayonnaise, sriracha, toasted sesame oil, and soy sauce. I always taste it here and add more sriracha because I’m a spice fiend! Gently fold the chopped shrimp into this spicy mayo mixture. You want every piece coated, looking vibrant and ready for its starring role in your Spicy Shrimp Sushi Stacks.
- Slice and Dice Your Veggies: Now for the fresh stuff! Thinly slice or dice your cucumber and avocado. For the avocado, a little squeeze of lemon juice can keep it from browning if you’re not serving immediately—a trick I learned after too many sad, brown avocado moments. Chop your green onions. This step is all about getting those lovely layers ready; the colors are just so pretty, aren’t they?
- Assemble Your Spicy Shrimp Sushi Stacks: This is the fun part! Grab a round cookie cutter or a small bowl. Line it with a piece of plastic wrap, leaving some overhang—this makes it so much easier to unmold, trust me! First, press a layer of seasoned sushi rice into the bottom. Then, add a layer of diced cucumber, followed by some of that delicious spicy shrimp mixture. Top with avocado. Keep pressing gently after each layer to ensure it holds together.
- Unmold and Garnish: Once you’ve got all your layers, use the plastic wrap overhang to gently lift the stack out of the mold. Carefully peel back the plastic. Garnish your beautiful Spicy Shrimp Sushi Stacks with a sprinkle of toasted sesame seeds and fresh green onions. This is where it goes from “homemade” to “I totally bought this from a fancy restaurant,” honestly!
- Serve Immediately and Enjoy: These stacks are best served fresh, when the rice is still soft, the shrimp is creamy, and the veggies are crisp. The whole dish just sings with flavor and texture. Take a moment to admire your handiwork before digging in. It should look like a vibrant, layered tower, smelling of fresh seafood, tangy rice, and a hint of spice. So satisfying!