Description
Spicy Shrimp Sushi Stacks are a delightful and visually appealing dish that combines layers of sushi rice, spicy mayo, shrimp, avocado, and cucumber, perfect for sushi lovers.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Nori sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Once the rice has rested, fluff it with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- In another bowl, combine the mayonnaise and Sriracha sauce to create a spicy mayo. Adjust the amount of Sriracha to your preferred spice level.
- To assemble the stacks, use a round mold or a small cup. Start by layering a spoonful of sushi rice at the bottom, followed by a layer of spicy mayo, a few shrimp, avocado slices, and cucumber.
- Repeat the layers until you reach the top of the mold. Gently press down to compact the layers.
- Carefully remove the mold and sprinkle the top with sesame seeds and chopped green onions.
- If desired, serve with nori strips on the side for added crunch.
Notes
- For a lighter version, substitute cauliflower rice for sushi rice.
- You can also add other toppings like mango or radish for extra flavor and texture.
- If you prefer a vegetarian option, replace shrimp with marinated tofu or grilled vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Layering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg