Description
This Spicy Shrimp Sushi Stacks recipe features layers of perfectly cooked sushi rice, tender shrimp coated in a zesty spicy sauce, creamy avocado, and crisp cucumber. Served in elegant individual stacks, this dish is a vibrant fusion of fresh textures and bold flavors that’s perfect for a gourmet appetizer or light meal.
Ingredients
Scale
Shrimp and Sauce
- 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
Rice
- 1 cup sushi rice
- 1 ½ cups water
- 1 tablespoon rice vinegar (for rice)
- ½ teaspoon salt
Fresh Vegetables and Garnishes
- 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: Rinse the sushi rice under cold water until the water runs clear to remove excess starch for a better texture.
- Cook the Rice: In a medium pot, combine the rinsed rice and 1 ½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.
- Season the Rice: Remove the pot from heat, stir in 1 tablespoon rice vinegar and ½ teaspoon salt, then cover and let it sit for 10 minutes to absorb the seasoning.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until fully cooked and opaque.
- Season the Shrimp: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar, and 2 tablespoons sriracha sauce. Drizzle over the cooked shrimp, toss to coat, and cook for an additional minute to infuse flavors.
- Layer the Rice: Using a round mold or clean can, evenly press a portion of the seasoned sushi rice into individual serving glasses or bowls.
- Add Shrimp: Top each rice layer with the spicy shrimp mixture, pressing gently to adhere.
- Add Avocado and Cucumber: Layer sliced avocado and julienned cucumber on top of the shrimp for freshness and crunch.
- Garnish: Sprinkle with sesame seeds and fresh cilantro or green onions for added flavor and visual appeal.
Notes
- Use sushi rice for the best texture and authenticity.
- Adjust the amount of sriracha to vary the heat level to your preference.
- To make it dairy-free, omit mayonnaise or use a vegan alternative.
- Serve immediately or chill briefly before serving for a refreshing twist.
- For easier layering, a clean round mold or short glass can help create neat stacks.
