Description
Delight in these vibrant and flavorful Spicy Shrimp Sushi Stacks that combine tender, perfectly seasoned shrimp with fluffy sushi rice, creamy avocado, and crisp cucumber layers. This no-fuss recipe brings the essence of sushi to your table in a convenient stacked presentation, garnished with sesame seeds and fresh herbs for a beautiful finish.
Ingredients
Units
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons sriracha sauce
- 1/2 cup mayonnaise
Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
Fresh Toppings and Garnish
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro or green onions (optional, for garnish)
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice and 1 ½ cups water. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and stir in 1 tablespoon rice vinegar and ½ teaspoon salt. Cover and let the rice sit for 10 minutes to absorb the flavors.
- Prepare the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn opaque and are fully cooked through. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar, and 2 tablespoons sriracha sauce. Drizzle this mixture over the cooked shrimp and toss to coat evenly. Cook for an additional minute to let the flavors meld.
- Assemble the Sushi Stacks: Using a round mold or the inside of a clean can, place a portion of the seasoned sushi rice into individual serving glasses or bowls, pressing down gently to compact the layer. Top the rice with the spicy shrimp mixture, pressing slightly to adhere. Add a layer of sliced avocado and julienned cucumber on top of the shrimp for freshness and texture.
- Garnish and Serve: Sprinkle the stacks with 1 tablespoon sesame seeds and garnish with fresh cilantro or green onions according to your preference. Serve immediately to enjoy the mix of spicy, creamy, and crisp flavors.
Notes
- Use a non-stick skillet or well-seasoned pan to prevent shrimp from sticking.
- For a milder version, reduce or omit the sriracha sauce.
- Use fresh, high-quality sushi rice for the best texture.
- Allow the rice to rest covered after cooking so it absorbs the vinegar and salt evenly.
- The mayonnaise can be mixed with sriracha for an additional creamy spicy sauce if desired.
- Substitute cilantro with fresh basil or omit for different flavor profiles.
- These stacks are best served fresh; avoid making too far ahead to keep avocado from browning.
Nutrition
- Serving Size: 1 stack
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 180 mg
