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Spicy Shrimp Sushi Stacks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Japanese Fusion

Description

This Spicy Shrimp Sushi Stacks recipe offers a delicious and visually appealing way to enjoy sushi flavors without the rolling fuss. Featuring a combination of tender sushi rice, creamy avocado and cucumber, and a spicy shrimp mixture, these stacks are perfect for a quick, vibrant appetizer or light meal. The layers are finished with a sprinkle of furikake, adding a crunchy and savory touch.

Ingredients

Sushi Rice

  • 1 cup uncooked short-grained rice, well rinsed
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Avocado and Cucumber Layer

  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • Salt to taste

Spicy Shrimp

  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha

Garnish

  • 4 teaspoons furikake

Instructions

  1. Prepare the sushi rice: Bring the rinsed rice and 2 cups of water to a boil in a saucepan. Once boiling, reduce the heat to low and cover to simmer until the rice is tender and all the water is absorbed, about 18-20 minutes. Remove from heat and let it cool slightly.
  2. Season the rice: Gently fold in rice vinegar, sugar, and salt into the warm rice until well combined and the rice is evenly flavored.
  3. Make avocado and cucumber layer: In a bowl, combine the mashed avocado, diced cucumber, lime juice, and salt to taste. Mix gently until evenly incorporated.
  4. Prepare spicy shrimp mixture: In another bowl, combine the diced cooked shrimp with mayonnaise and sriracha. Stir until the shrimp is evenly coated with the spicy mayo sauce.
  5. Assemble the sushi stacks: Using stack guides, a ring mold, or a greased measuring cup, layer the components by starting with a base layer of sushi rice, followed by the avocado and cucumber mixture, then the spicy shrimp mixture. Repeat if desired for thicker stacks.
  6. Garnish and serve: Sprinkle furikake evenly on top of each sushi stack. Optionally, customize your stacks with different sushi meats or add mango for additional flavor contrast. Serve immediately for best texture and freshness.

Notes

  • Make sure to rinse the rice thoroughly to remove excess starch for the best sushi rice texture.
  • You can substitute cooked shrimp with other seafood like crab or even vegetables for a vegetarian option.
  • Adjust sriracha amount to make the spicy shrimp as mild or hot as you prefer.
  • Using a mold or greased measuring cup helps in neatly stacking and presenting the sushi layers.
  • Best served fresh to maintain the creamy texture of avocado and crispness of cucumber.

Find it online: https://slsrecipes.com/spicy-shrimp-sushi-stacks-recipe/