Description
Spicy Shrimp Sushi Stacks are a delicious and visually stunning appetizer or main dish featuring layers of perfectly cooked sushi rice, spicy marinated shrimp, creamy avocado, and crisp cucumber. This recipe combines bold Asian-inspired flavors with fresh ingredients for an easy-to-assemble sushi-inspired dish that brings the taste of the ocean with a fiery kick. A perfect blend of sweet, tangy, savory, and spicy in every bite, garnished with sesame seeds and fresh herbs for added texture and flavor.
Ingredients
Scale
Shrimp and Marinade
- 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
- ½ cup mayonnaise
Sushi Rice
- 1 cup sushi rice
- 1 ½ cups water
- 1 tablespoon rice vinegar (for rice)
- ½ teaspoon salt
Fresh Layering Ingredients 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
- Rinse the Rice: Wash the sushi rice thoroughly under cold running water until the water runs clear to remove excess starch and prevent it from becoming gummy.
- Cook the Rice: In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 15 minutes until the water is absorbed and the rice is tender.
- Season the Rice: Remove the pot from heat. Stir in the rice vinegar and salt into the rice, then cover and let it sit for 10 minutes to allow the rice to absorb the flavors evenly.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking for 2-3 minutes per side until they turn opaque and are fully cooked through.
- Season the Shrimp: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha sauce. Pour this mixture over the cooked shrimp, toss well to coat, and cook for an additional minute to let the flavors meld.
- Layer the Rice: 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. Press down gently to compact the rice and create a firm base.
- Add Shrimp: Spoon the spicy shrimp mixture over the rice layer, pressing lightly to make sure the layers stick together nicely.
- Add Avocado and Cucumber: Top the shrimp with layers of sliced avocado and julienned cucumber for freshness and crunch.
- Garnish: Sprinkle the stacks with sesame seeds and fresh cilantro or chopped green onions to enhance flavor and add a colorful finish. Serve immediately.
Notes
- Make sure to rinse sushi rice thoroughly to achieve the perfect sticky texture without excessive starch.
- You can adjust the amount of sriracha to control the heat level to your preference.
- If you don’t have a round mold, use a clean, empty can with both ends removed to shape the stacks.
- The mayonnaise can be mixed with a little sriracha to create a spicy mayo drizzle if desired.
- Serve these stacks immediately to prevent the avocado from browning and to ensure the best taste and texture.
- For gluten-free options, use tamari instead of soy sauce.
