Spicy Shrimp Sushi Stacks (Print)
Enjoy vibrant layers of spicy shrimp, avocado, sriracha mayo, and sushi rice stacked for a bold, fresh meal.
# What You'll Need:
→ Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
2 tablespoons soy sauce
04 -
1 tablespoon rice vinegar
05 -
2 teaspoons sugar
06 -
1 tablespoon sesame oil
07 -
2 tablespoons sriracha sauce
08 -
½ cup mayonnaise
→ Rice
09 -
1 cup sushi rice
10 -
1 ½ cups water
11 -
1 tablespoon rice vinegar (for rice)
12 -
½ teaspoon salt
→ Toppings
13 -
1 avocado, sliced
14 -
1 small cucumber, julienned
15 -
1 tablespoon sesame seeds (optional, for garnish)
16 -
Fresh cilantro or green onions (optional, for garnish)
# How to Make It:
01 -
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1 ½ cups water in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes. Remove from heat and allow the rice to steam for 10 minutes. Stir in 1 tablespoon rice vinegar and ½ teaspoon salt.
02 -
Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Mix soy sauce, rice vinegar, sugar, sesame oil, and sriracha sauce in a bowl. Toss cooked shrimp in the sauce mixture until well coated.
03 -
Slice the avocado and julienne the cucumber. Set aside toppings.
04 -
Using a ramekin or stacking mold, layer sushi rice on the bottom, followed by cooked shrimp, avocado slices, and julienned cucumber. Press gently to compact. Carefully remove the mold.
05 -
Drizzle mayonnaise on top of the stacks. Garnish with sesame seeds, fresh cilantro, or green onions, if desired. Serve immediately.