Description
Transform your dinner table into a gourmet sushi experience with these beautiful Spicy Shrimp Sushi Stacks! This deconstructed sushi recipe delivers all the flavors of your favorite spicy shrimp roll without the rolling technique. Perfectly seasoned sushi rice layered with crisp cucumber, creamy avocado, and zesty sriracha shrimp creates an impressive yet accessible dish. Whether you’re entertaining guests or treating yourself to a special meal, these beautiful stacks will satisfy your sushi cravings without requiring any special sushi-making skills.
Ingredients
Scale
For the Sushi Rice:
- 1 cup sushi rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Spicy Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Japanese Kewpie mayonnaise (or regular mayonnaise)
- 1 tablespoon sriracha sauce (adjust for desired spiciness)
For Assembly:
- 1 ripe avocado
- 1 cucumber, thinly sliced
- 2 tablespoons mixed black and white sesame seeds
- 1 sheet nori, cut into small pieces for garnish
- Soy sauce, for serving
- Optional: scallions, thinly sliced for garnish
Instructions
- Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes
- Combine the rinsed rice and water in a medium pot
- Bring to a boil over medium-high heat
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes
- Remove from heat and let stand, covered, for an additional 10 minutes
- Season the Rice
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved
- Transfer the cooked rice to a large bowl
- Drizzle the vinegar mixture over the warm rice
- Use a rice paddle or wooden spoon to gently fold the mixture into the rice, being careful not to mash the grains
- Spread the seasoned rice onto a baking sheet to cool slightly
- Cook the Shrimp
- Heat a medium skillet over medium heat
- Add the shrimp and cook for 2-3 minutes per side until pink and opaque
- Remove from heat and let cool for 5 minutes
- Chop the cooled shrimp into small pieces, about ¼-inch size
- Make the Spicy Shrimp Mixture
- In a medium bowl, combine the chopped shrimp, mayonnaise, and sriracha
- Mix well and adjust spiciness to taste
- Cover and refrigerate until ready to use
- Prepare the Avocado
- Cut the avocado in half and remove the pit
- Scoop the flesh into a bowl
- Mash gently with a fork, leaving some small chunks for texture
- Season with a pinch of salt if desired
- Assemble the Sushi Stacks
- Place a 3-4 inch ring mold or cleaned tuna can (with both ends removed) on a serving plate
- Press about ¼ cup of sushi rice into the bottom of the mold, pressing down gently
- Layer 4-5 thin cucumber slices on top of the rice
- Add about 2 tablespoons of the mashed avocado as the next layer
- Top with 2-3 tablespoons of the spicy shrimp mixture
- Carefully remove the mold by lifting straight up
- Garnish and Serve
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- Sprinkle each stack with sesame seeds
- Add small pieces of nori on top or around the plate
- Garnish with sliced scallions if using
- Serve immediately with soy sauce on the side