Spicy Shrimp Sushi Stacks
Enjoy restaurant-quality sushi without the hassle of rolling. These spicy shrimp sushi stacks are quick to prepare and visually impressive, perfect for gatherings or a cozy dinner at home.
Ingredients
Rice and Seasoning
- 1 cup sushi rice short-grain
- 2 tbsp rice vinegar or seasoned rice vinegar
- 1 tbsp sugar
- Salt to taste
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined medium, tails off
- 2 tbsp sriracha sauce
- 1 tbsp mayonnaise use Japanese mayo like Kewpie for extra umami
Vegetables
- 1 avocado, sliced
- 1 cucumber, thinly sliced English or Persian works well
Garnishes
- Nori sheets cut into thin strips for garnish
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions, usually about 1 cup rice to 1–1¼ cups water for short-grain.
- Once cooked, let the rice rest for 10 minutes with the lid on.
- Fold the seasoning mixture of rice vinegar, sugar, and salt into the hot rice.
- Spread the rice on a tray to cool to room temperature.
Cooking Shrimp
- Pat the shrimp dry and heat oil in a skillet over medium-high heat.
- Sear shrimp for 1–2 minutes per side until opaque and fully cooked. Let cool slightly.
- Toss the cooked shrimp with sriracha and mayonnaise until evenly coated.
Assembly
- Use a stacking mold or metal ring to assemble layers: press a layer of rice, then spicy shrimp, avocado, and cucumber.
- Repeat layers and finish with rice or avocado on top.
- Carefully lift the ring to release the stack.
- Garnish with nori strips and serve immediately.
Notes
Best assembled right before serving to prevent browning of avocado and firm rice texture. Serve smaller stacks as appetizers or as a main dish with miso soup.