Description
A vibrant and artistic recipe for Spicy Shrimp Sushi Stacks, combining sushi rice, creamy avocado, and spicy shrimp for an extraordinary culinary experience.
Ingredients
Scale
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons Sriracha (to taste)
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/2 cup imitation crab or shredded carrot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon green onions, sliced
- Black sesame seeds, for garnish
- Extra Sriracha and soy sauce for drizzling (optional)
Instructions
- Start with the sushi rice. In a small bowl, combine the warm cooked sushi rice with rice vinegar, sugar, and salt. Mix until all ingredients are well incorporated, then allow the rice to cool slightly to room temperature.
- Next, prepare the shrimp filling. In a separate bowl, combine the chopped cooked shrimp with mayonnaise and Sriracha. Adjust the spiciness level according to your preference.
- Now for the vegetable layer. In another bowl, gently mix the diced avocado, cucumber, and optional ingredients — imitation crab or shredded carrot — with soy sauce and sesame oil.
- With a lightly oiled 1-cup measuring cup, ramekin, or food ring mold lined with plastic wrap, press a layer of the seasoned sushi rice firmly into the bottom.
- Layer on the avocado-cucumber mixture, and top it with the spicy shrimp mixture. Press down slightly to compact the layers just enough for stable stacking.
- Carefully unmold the layered sushi onto a serving plate, taking care not to lose any of that delicious construction.
- Garnish with the sliced green onions and sprinkle with black sesame seeds. Drizzle with extra Sriracha or soy sauce before serving.
- Repeat the layering and garnishing until all your ingredients are used up.
Notes
Customize layers with ingredients that fit your palate. Make ahead of time and assemble right before serving for optimal freshness.
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg