Description
Spicy Shrimp Sushi Stacks are a delightful and easy-to-make appetizer or main course featuring layers of seasoned sushi rice, creamy spicy shrimp, and a refreshing avocado-cucumber mix. This Japanese-inspired no-roll sushi recipe combines vibrant flavors and textures, perfect for a light yet satisfying meal served chilled or at room temperature.
Ingredients
Scale
Sushi Rice
- 1 cup cooked sushi rice, seasoned with rice vinegar
Spicy Shrimp Mixture
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (adjust to taste)
Avocado-Cucumber Mixture
- 1 avocado, diced
- 1/2 cucumber, finely diced
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari
Garnishes
- 1 sheet nori, cut into small strips or crumbled
- 1 teaspoon sesame seeds
- Optional toppings: sliced green onions, pickled ginger, wasabi, extra sriracha or spicy mayo
Instructions
- Prepare Spicy Shrimp Mixture: In a bowl, combine the chopped cooked shrimp with mayonnaise and sriracha. Mix well until all ingredients are evenly coated to create a creamy, spicy shrimp mixture.
- Prepare Avocado-Cucumber Mix: In a separate bowl, toss the diced avocado and finely diced cucumber with lime juice, sesame oil, and soy sauce. Mix gently to combine the flavors without mashing the avocado.
- Mold Sushi Stacks: Lightly oil a 1-cup measuring cup or a small ramekin to prevent sticking. Press 2–3 tablespoons of seasoned sushi rice firmly into the bottom of the mold to form the first layer.
- Add Avocado-Cucumber Layer: Spoon a layer of the avocado-cucumber mixture over the sushi rice and gently compact it to create a well-defined layer.
- Top with Spicy Shrimp: Add a generous scoop of the spicy shrimp mixture on top of the avocado-cucumber layer and press gently to compact the stack carefully.
- Unmold Stacks: Invert the mold onto a serving plate, then slowly lift the mold away to reveal the layered sushi stack. Repeat these steps to make 3–4 stacks.
- Garnish and Serve: Sprinkle nori strips, sesame seeds, and any optional toppings such as sliced green onions, pickled ginger, wasabi, or extra spicy mayo over the stacks. Serve chilled or at room temperature for best flavor.
Notes
- You can prepare the spicy shrimp and avocado-cucumber mixtures ahead of time and assemble the stacks just before serving for convenience.
- For a low-carb version, substitute the sushi rice with cauliflower rice.
- Make this dish gluten-free by using tamari instead of soy sauce.
