Description
Spicy Shrimp Sushi Stacks are a fun, deconstructed sushi night. Get quick, flavorful layers with my easy recipe. Perfect for a weeknight adventure!
Ingredients
Scale
- Base Ingredients:
- 1 ½ cups sushi rice, rinsed
- 2 cups water (for rice)
- 1 lb medium shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 English cucumber, diced
- Flavor Boosters:
- ⅓ cup mayonnaise
- 2–4 tbsp sriracha (to taste)
- 3 tbsp rice vinegar
- 1 tbsp soy sauce (plus more for shrimp)
- ½ tsp sesame oil
- Finishing Touches:
- 2 sheets nori (seaweed), cut into thin strips or crumbled
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (toasted, optional)
Instructions
- Prepare the Sushi Rice: First things first, rinse that sushi rice until the water runs clear. Seriously, don’t skip this; it removes excess starch and helps with that perfectly sticky texture. Cook it according to package directions, usually in a 1:1 ratio with water. Once it’s done, let it cool a bit. While it’s still warm, gently fold in the rice vinegar. I sometimes forget to let it cool enough and end up with mush, oops!
- Cook the Spicy Shrimp: Heat a little oil in a pan over medium heat. Toss your peeled and deveined shrimp with a splash of soy sauce. Cook for 2-3 minutes per side, just until they turn pink and opaque. Don’t overcook them! Rubber shrimp is a sad shrimp. Once cooked, let them cool slightly, then chop them into bite-sized pieces. This is where the magic starts for your Spicy Shrimp Sushi Stacks.
- Mix the Spicy Mayo: In a small bowl, combine the mayonnaise and sriracha. Start with a ratio you think you’ll like, then taste and adjust. I usually add a little more sriracha than I think I need, because I love that fiery kick. This creamy, spicy mixture is what brings all the flavors of your Spicy Shrimp Sushi Stacks together, honestly.
- Combine Shrimp and Spicy Mayo: Add the chopped, cooked shrimp to the bowl with your spicy mayo. Stir gently until all the shrimp pieces are evenly coated. This step makes sure every bite of your Spicy Shrimp Sushi Stacks has that delicious, zesty flavor. Sometimes, I add a tiny dash of sesame oil here too for extra depth.
- Prep the Veggies: Dice your avocado and cucumber into small, uniform pieces. This makes them easier to layer and ensures you get a bit of everything in each bite. I try to make them roughly the same size as the chopped shrimp for a cohesive texture. It’s not the end of the world if they’re not perfect, though!
- Assemble Your Spicy Shrimp Sushi Stacks: Now for the fun part! Use a round mold (or even a measuring cup) to layer your ingredients. Start with a layer of seasoned sushi rice, gently pressing it down. Then add a layer of diced cucumber, followed by avocado, and finally, a generous layer of the spicy shrimp mixture. Carefully invert the mold onto your plate. Garnish with strips of nori, green onions, and sesame seeds. Repeat for more glorious Spicy Shrimp Sushi Stacks!