Description

Spicy Shrimp Sushi Stacks are a fun and creative twist on traditional sushi rolls. Layered with seasoned rice, spicy shrimp, creamy avocado, and tangy sauce, this easy-to-make dish is packed with flavor and perfect for a light dinner, appetizer, or sushi-themed party. No sushi rolling required, just layer the ingredients and enjoy a delicious, restaurant-quality dish!

Ingredients

For the Spicy Shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil (or sesame oil)
2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1-2 tablespoons Sriracha (adjust to desired spice level)
1 teaspoon soy sauce
1 teaspoon lime juice (optional)
Salt and pepper, to taste

For the Sushi Stacks:

2 cups sushi rice (cooked and cooled)
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 avocado, sliced
1/2 cucumber, julienned (optional)
1 tablespoon sesame seeds (for garnish)
Soy sauce (for dipping, optional)
Extra Sriracha or spicy mayo (for drizzle)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Spicy Shrimp:
- Heat olive oil or sesame oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove from heat and let cool slightly.
- In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice (if using). Adjust the spice level by adding more Sriracha.
- Chop the cooked shrimp into bite-sized pieces and toss them in the spicy mayo sauce until fully coated. Set aside.
Prepare the Sushi Rice:
- In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved, then gently fold this mixture into the cooled sushi rice to season it.
Assemble the Sushi Stacks:
- Place a ring mold or large cookie cutter in the center of a serving plate.
- Layer the sushi rice at the bottom of the mold, pressing gently to form an even base.
- Add a layer of spicy shrimp mixture, followed by slices of avocado and optional julienned cucumber for crunch.
- For multiple layers, repeat the rice, shrimp, avocado, and cucumber layers until you reach the desired height.
- Gently remove the mold to reveal the sushi stack.
Garnish and Serve:
- Garnish the top of the stack with sesame seeds, and drizzle extra Sriracha or spicy mayo on top for added flavor.
- Serve immediately with soy sauce on the side for dipping.

Notes

Vegetarian Version: Replace the shrimp with roasted or marinated tofu for a vegetarian-friendly option.Add Mango: For a tropical twist, add thinly sliced mango to the stack for sweetness and color.Different Protein: Use crab, lobster, or even cooked chicken if shrimp isn’t your preference.Extra Crunch: Add crispy fried onions or tempura flakes as a topping for extra texture.