Description
Enjoy a delicious twist on sushi with these Spicy Shrimp Sushi Stacks, featuring layers of seasoned sushi rice, tender shrimp, creamy avocado, and crisp cucumber. This fun and vibrant dish is easy to prepare and perfect for sushi enthusiasts looking for a unique presentation!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds (for garnish)
- Nori sheets, cut into strips (optional, for garnish)
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear (about 2-3 minutes).
- In a medium saucepan, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes without lifting the lid.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 30 seconds or until sugar dissolves.
- Transfer the rice to a large bowl, drizzle with the sushi vinegar mixture, and gently fold in. Allow to cool to room temperature.
- In a medium bowl, combine shrimp with soy sauce and sriracha. Toss to coat.
- Heat olive oil and sesame oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes until pink and opaque.
- Flip shrimp and cook for another 2-3 minutes. Remove from heat and let cool slightly.
- Use a round mold or a clean, empty tuna can (with both ends removed) to assemble the stacks.
- Place a layer of sushi rice at the bottom of the mold, pressing down gently to create a firm base (about 1/2 inch thick).
- Add a layer of spicy shrimp (3-4 shrimp per stack).
- Top with slices of avocado and cucumber.
- Repeat layers of sushi rice, shrimp, avocado, and cucumber, compacting gently.
- Carefully lift the mold off, leaving the sushi stack intact on the plate.
- Sprinkle sesame seeds and chopped green onions over the top of each sushi stack.
- Optionally, wrap nori strips around the base of each stack for decoration.
- Serve immediately with soy sauce or your favorite dipping sauce.
Notes
- Adjust the amount of sriracha based on your spice preference.
- Feel free to customize the layers with other ingredients like carrots or radishes for added crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes