Description
This vibrant Spicy Shrimp Sushi Stacks recipe features succulent shrimp tossed in a creamy, spicy sauce layered with perfectly seasoned sushi rice, creamy avocado slices, crunchy cucumber, and a sprinkle of sesame seeds and nori strips. Easy to assemble and visually stunning, these sushi stacks make a delightful appetizer or light meal with a perfect blend of spicy, tangy, and savory flavors.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha sauce
- 1 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Sushi Rice
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Garnishes
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
- 1/4 cup thinly sliced green onions
- 1/2 cucumber, julienned
- 1 sheet nori, cut into strips
Instructions
- Heat the skillet: Heat a skillet over medium heat and add the olive oil, allowing it to become hot enough for cooking.
- Cook the shrimp: Add the shrimp to the hot skillet and cook for 2-3 minutes per side or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Cool the shrimp: Remove the shrimp from the skillet and set aside to cool down before further preparation.
- Make the spicy sauce: In a small bowl, combine the sriracha sauce, mayonnaise, soy sauce, and rice vinegar. Stir well until the sauce is smooth and fully blended.
- Toss shrimp in sauce: Chop the cooked shrimp into bite-sized pieces and add them to the sauce bowl. Gently toss to coat all the shrimp evenly with the spicy sauce.
- Prepare seasoned rice: In a separate bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve and the rice is seasoned uniformly.
- Begin assembling stacks: Place a ring mold or small round container on a serving plate to help shape the sushi stacks.
- Form rice base: Spoon half of the seasoned sushi rice into the mold and gently press down to form a compact base layer.
- Add shrimp layer: Top the rice with a portion of the spicy shrimp mixture and press gently to layer it evenly.
- Add avocado slices: Arrange slices of avocado on top of the shrimp to add creaminess and texture.
- Sprinkle sesame seeds: Scatter sesame seeds over the avocado layer for added crunch and flavor.
- Add cucumber: Place a few julienned cucumber slices on top of the sesame seeds for freshness and crispness.
- Remove mold: Carefully lift the ring mold off to reveal the neatly layered sushi stack.
- Repeat assembly: Repeat the stacking process with remaining ingredients to create another sushi stack.
- Garnish and serve: Garnish each sushi stack with thinly sliced green onions and strips of nori, then serve immediately.
- Enjoy your sushi stacks: Serve these spicy shrimp sushi stacks fresh for the best flavor and texture experience.
Notes
- To prevent the rice from sticking to your hands or mold, dampen them with water before handling the rice.
- You can adjust the amount of sriracha in the sauce to make the dish more or less spicy according to your preference.
- If sushi rice is not available, use any short-grain rice and season it well with vinegar, sugar, and salt.
- Ensure shrimp are fully cooked but not overcooked to keep them tender and juicy.
- Use fresh avocado to avoid browning; add just before serving.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
