Description
- This easy Spicy Shrimp Sushi Stacks is a no-roll sushi dish packed with creamy avocado, crunchy cucumber, seasoned sushi rice, and spicy shrimp. It’s perfect for sushi lovers who want a quick, beginner-friendly way to enjoy their favorite flavors at home.
Ingredients
Scale
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 small avocado, diced
- ½ cup cucumber, finely diced
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
- Optional garnish: sliced green onions, pickled ginger, wasabi
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. While still warm, mix in the rice vinegar, sugar, and salt. Stir well and let the rice cool to room temperature before assembling the stacks.
- Make the Spicy Shrimp: Chop the cooked shrimp into bite-sized pieces and place them in a bowl. Mix with mayonnaise and sriracha until the shrimp is evenly coated. Taste and adjust spice levels as needed.
- Prepare the Vegetables: Dice the avocado and cucumber into small, uniform pieces for easy stacking. If not assembling immediately, squeeze a little lime juice over the avocado to prevent browning.
- Assemble the Stacks: Lightly grease a small measuring cup or ring mold for easy removal. Start by adding a layer of sushi rice, pressing it down gently. Follow with a layer of diced cucumber, then avocado, and finally, the spicy shrimp mixture. Press the layers gently but firmly to help them hold together.
- Unmold and Garnish: Carefully flip the stack onto a serving plate and remove the mold. Sprinkle with sesame seeds and drizzle with soy sauce. Add optional garnishes like green onions, pickled ginger, or a small dollop of wasabi for extra flavor.
Notes
- Wet your hands when handling sushi rice to prevent sticking.
- For a lower-carb option, use cauliflower rice instead of sushi rice.
- If your stack falls apart, press the ingredients more firmly when layering.
- You can prepare the components ahead of time but assemble the stacks just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Dish
- Method: No-Bake, Stacking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 sushi stack
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 130mg