Description
These Spicy Shrimp Sushi Stacks are a fresh and flavorful twist on traditional sushi, featuring tender shrimp tossed in a zesty sriracha mayo sauce layered with perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and crunchy sesame seeds. Easy to prepare in under 20 minutes, these vibrant, bite-sized stacks make an impressive appetizer or light meal that combines heat, texture, and umami in every bite.
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
Toppings and Garnish
- 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 warm thoroughly.
- Cook the shrimp: Add the peeled shrimp to the hot skillet and cook for 2-3 minutes on each side until they turn pink and opaque, indicating they’re fully cooked.
- Cool the shrimp: Remove the shrimp from the skillet and set aside to cool for easier handling.
- Prepare the spicy sauce: In a small bowl, combine sriracha, mayonnaise, soy sauce, and rice vinegar, stirring until the mixture is smooth and well blended.
- Coat the shrimp: Chop the cooled shrimp into bite-sized pieces, add them to the sauce bowl, and toss gently to coat all pieces evenly with the spicy mayo.
- Season the sushi rice: In another bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Stir until sugar and salt dissolve, evenly seasoning the rice.
- Assemble the stacks – base layer: Place a ring mold or small round container on your serving plate. Spoon half the seasoned sushi rice into the mold and press down gently to form a firm base layer.
- Add shrimp layer: Top the rice with half of the spicy shrimp mixture, pressing down lightly to hold the layer together.
- Layer avocado: Arrange slices of avocado over the shrimp layer evenly.
- Sprinkle sesame seeds: Scatter sesame seeds over the avocado for added texture and flavor.
- Add cucumber: Place a few julienned cucumber slices on top of the sesame seeds to complete the stack.
- Unmold the sushi stack: Carefully lift off the ring mold to reveal the neatly layered sushi stack.
- Repeat assembly: Repeat the previous assembly steps with the remaining rice, shrimp, avocado, sesame seeds, and cucumber to create a second stack.
- Garnish: Garnish each sushi stack with thinly sliced green onions and strips of nori for a fresh, savory finish.
- Serve immediately: Serve the spicy shrimp sushi stacks immediately to enjoy the fresh flavors and textures at their best.
Notes
- Use a non-stick skillet for easy cooking and cleanup.
- Make sure shrimp is cooked just until opaque to avoid toughness.
- Adjust sriracha quantity to your preferred spice level.
- Use freshly cooked sushi rice or properly chilled rice for best texture.
- These stacks are best served immediately; rice can harden if refrigerated.
- Optional: Garnish with pickled ginger or wasabi for additional traditional sushi flavor.
