Description
Spicy Shrimp Sushi Stacks are a delightful fusion dish featuring perfectly cooked sushi rice layered with flavorful sautéed shrimp coated in a spicy sriracha-soy glaze, fresh avocado, and crisp cucumber. This vibrant, easy-to-assemble recipe is an impressive no-rolling sushi alternative, ideal for appetizer or light dinner, bursting with a balance of spicy, tangy, and savory flavors.
Ingredients
Units
Scale
Shrimp Mixture
- 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
- 1/2 cup mayonnaise
Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tablespoon rice vinegar (for rice)
- 1/2 teaspoon salt
Fresh Ingredients & Garnish
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro or green onions (optional, for garnish)
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 1 ½ cups water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the water is fully absorbed and rice is tender. Remove from heat, stir in 1 tablespoon rice vinegar and ½ teaspoon salt, then cover and allow it to rest for 10 minutes to absorb the flavors.
- Prepare the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes on each side until they turn opaque and are fully cooked. 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 this spicy sauce over the shrimp in the skillet, toss to coat evenly, and cook for an additional minute to let the shrimp absorb the flavors.
- Assemble the Sushi Stacks: Using a round mold or a clean can with both ends removed, place a layer of seasoned sushi rice into each serving glass or bowl. Press gently to compact the rice. Add a layer of the spicy shrimp mixture on top of the rice, pressing down slightly to make it stick. Follow by layering sliced avocado and julienned cucumber. For extra flavor and presentation, sprinkle sesame seeds and garnish with fresh cilantro or chopped green onions. Serve immediately and enjoy your flavorful, spicy sushi stacks.
Notes
- Rinsing sushi rice is essential to achieve the right sticky texture.
- Adjust sriracha quantity to suit your preferred level of spiciness.
- You can substitute mayonnaise with a spicy mayo blend by mixing mayo with extra sriracha for more heat.
- Use a ring mold for neat, compact stacks; if unavailable, small bowls or ramekins can be used.
- This recipe can be served as an appetizer or a light main dish.
Nutrition
- Serving Size: 1 stack (approximate)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 145 mg
