Spicy Shrimpe Sushi Stacks
🕒 Total Time: 30 minutes
Servings: 4 stacks
🧂 Ingredients:
For the Sushi Rice:
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1 cup sushi rice (or short-grain white rice)
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1 ¼ cups water
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2 tbsp rice vinegar
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1 tbsp sugar
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½ tsp salt
For the Spicy Shrimp:
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1/2 lb cooked shrimp, peeled and chopped
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2 tbsp mayonnaise (Japanese mayo if possible)
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1–2 tsp sriracha (to taste)
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1 tsp soy sauce (optional)
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1 tsp lime juice (optional)
For the Avocado Layer:
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1 ripe avocado, diced
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1 tsp lime juice
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Pinch of salt
Additional Layers:
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1 small cucumber, peeled, seeded & diced
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1 sheet nori (seaweed), cut into small squares or strips (optional for crunch)
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1 tbsp sesame seeds (toasted)
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Soy sauce, for drizzling
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Sriracha or spicy mayo, for garnish
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Green onions or chives, sliced thin
🧑🍳 Instructions:
1. Make the Sushi Rice:
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Rinse rice under cold water until clear.
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Cook rice with 1¼ cups water. Once boiling, reduce heat and cover, simmer for 18–20 minutes.
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Remove from heat and let steam 10 minutes.
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Stir in rice vinegar, sugar, and salt. Let cool to room temperature.
2. Prepare Spicy Shrimp:
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Mix chopped shrimp, mayo, sriracha, soy sauce, and lime juice in a bowl.
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Adjust spice to taste. Set aside.
3. Prepare Avocado & Cucumber:
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Mash or dice avocado and mix with lime juice and a pinch of salt.
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Dice cucumber and keep it separate.
4. Assemble the Stacks:
Use a 1-cup measuring cup, ramekin, or food ring for stacking:
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Bottom layer: Add 1/4 cup of the sushi rice and press down.
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Second layer: Spoon in avocado mixture.
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Third layer: Add diced cucumber.
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Top layer: Add spicy shrimp mixture and press gently.
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Carefully invert the stack onto a plate.
5. Garnish:
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Sprinkle sesame seeds and green onions.
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Drizzle with soy sauce and/or spicy mayo.
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Add nori strips on top or on the side if desired.
🍽 Tips:
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Use a food ring mold for clean layers.
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Add mango or pickled ginger for a flavor twist.
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Can be made ahead and chilled for up to 2 hours.