Description

Spicy Shrimp Sushi Stacks are a vibrant and flavorful dish featuring tender cooked shrimp coated in spicy mayo, layered with perfectly cooked sushi rice, creamy avocado, and crisp cucumber. These elegant stacks are garnished with nori strips and sesame seeds, offering a delightful blend of textures and a spicy kick that will tempt your taste buds. Perfect as an appetizer or light meal, this recipe combines the essence of sushi flavors in an easy-to-assemble form.

Ingredients

Scale

Sushi Rice

2 cups sushi rice
Water (amount as per package instructions)

Shrimp and Sauce

1 lb shrimp, peeled and deveined
1/4 cup mayonnaise
2 tablespoons sriracha sauce

Vegetables and Garnish

1 avocado, sliced
1 cucumber, thinly sliced
2 sheets nori, cut into strips
Sesame seeds for garnish
Soy sauce for serving

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Instructions

Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs clear, then cook it according to the package instructions. Once cooked, spread the rice out to let it cool to room temperature before assembling the stacks.
Prepare Spicy Mayo: In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to create a creamy and spicy mayo that will coat the shrimp.
Cook Shrimp: Heat a skillet over medium heat and cook the peeled and deveined shrimp until they turn pink and are cooked through, about 3-4 minutes per side depending on size. Remove from heat.
Coat Shrimp: Toss the cooked shrimp with the spicy mayo mixture until they are evenly coated and flavorful.
Assemble Sushi Stacks: Using a small bowl or a mold, layer the cooled sushi rice first, then add a layer of the spicy shrimp, followed by slices of avocado and cucumber on top.
Press and Shape: Gently press down on the layers to compact and shape them into neat stacks that hold together well.
Garnish: Carefully remove the stacks from the mold and top with nori strips and a sprinkle of sesame seeds to add texture and flavor contrast.
Serve: Plate the sushi stacks and serve them alongside soy sauce for dipping and extra seasoning as desired.

Notes

Make sure the sushi rice is fully cooled before assembling to prevent it from becoming too sticky.
You can adjust the spiciness by varying the amount of sriracha in the mayo mixture.
Use fresh shrimp for the best flavor and texture.
Avocado should be ripe but firm to maintain good texture.
Nori strips add an authentic seaweed flavor and a nice crunch.
Serve immediately after assembling for best texture and taste.