Description
Delight in these Spicy Shrimp Sushi Stacks, featuring layers of seasoned sushi rice, succulent shrimp, creamy avocado, and crunchy cucumber. This fun and fresh dish is perfect for impressing guests or enjoying a special meal at home.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds (for garnish)
- Nori sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear (about 2-3 minutes).
- In a medium saucepan, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes without lifting the lid.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix together rice vinegar, sugar, and salt until dissolved.
- Transfer the rice to a large bowl, drizzle with the vinegar mixture, and gently fold in. Allow to cool to room temperature.
- In a medium bowl, combine shrimp with soy sauce and sriracha. Mix well.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and let cool slightly.
- To assemble, use a round mold or small cup. Start with a layer of sushi rice (about 1/4 cup), pressing down gently.
- Add a layer of spicy shrimp (4-5 shrimp), followed by avocado slices (2-3 slices), and cucumber slices (2-3 slices).
- Top with another layer of sushi rice, pressing down gently. Repeat if desired.
- Carefully remove the mold and drizzle with sesame oil. Garnish with green onions and sesame seeds. Serve with nori strips if desired.
Notes
- Adjust the amount of sriracha based on your spice preference.
- You can customize the layers with other ingredients like pickled ginger or radish for added flavor.
- These stacks are best served fresh but can be stored in the refrigerator for a few hours if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes