Description
These Spicy Shrimp Sushi Stacks are everything you love about sushi, but way easier to make at home. No rolling skills required for these impressive towers of flavor!
Ingredients
Scale
- 1 cup sushi rice, rinsed until water runs clear
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 pound medium shrimp, peeled, deveined, and cooked
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon sesame oil
- 2 ripe avocados, diced
- 1 tablespoon lime juice
- 1 English cucumber, diced small
- 2 tablespoons soy sauce, for serving
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: nori sheets, cut into strips
Instructions
- Cook sushi rice with water in a covered saucepan for 15 minutes, then let stand covered for 10 minutes. Mix rice vinegar, sugar, and salt, then fold into warm rice. Cool to room temperature.
- Chop cooked shrimp into small pieces. Mix mayonnaise, sriracha, and sesame oil in a bowl, then fold in chopped shrimp until evenly coated.
- Toss diced avocado with lime juice and a pinch of salt. Set diced cucumber aside in a separate bowl.
- Using a 1-cup measuring cup or ring mold, layer ¼ cup rice (pressed down), 2 tablespoons cucumber, ¼ cup spicy shrimp mixture, and 2 tablespoons avocado.
- Place serving plate upside down over the mold, flip everything over, then carefully lift the mold straight up to reveal your stack.
- Garnish with green onions, sesame seeds, and nori strips if using. Serve immediately with soy sauce on the side.