Description
Spicy shrimp sushi stacks layered with creamy avocado and rice—an easy, sushi-inspired dish perfect for weeknight dinners or party bites.
Ingredients
Scale
For the Rice
- 1 cup short-grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Shrimp
- 1/2 lb cooked shrimp, peeled and chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
For Assembly
- 1 cup diced avocado
- 1 cup diced cucumber
- 4 teaspoons furikake (Japanese rice seasoning)
- 1 tablespoon lime juice
- Optional: soy sauce, pickled ginger, sesame seeds
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly until the water runs clear, then combine it with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and water absorbed. In a small bowl, mix rice vinegar, sugar, and salt, stirring until dissolved. Fluff the cooked rice with a fork, then gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- Mix the Spicy Shrimp: In a medium bowl, mix the chopped cooked shrimp with mayonnaise and Sriracha sauce. Stir until the shrimp is well coated and the mixture is creamy and spicy.
- Prepare the Avocado & Cucumber: In a separate bowl, combine the diced avocado and cucumber. Drizzle with lime juice and toss gently to prevent browning and add a tangy freshness.
- Assemble the Sushi Stacks: Lightly spray or oil a ring mold or use a small bowl as a mold. Layer a portion of seasoned rice on the bottom, pressing it down firmly. Add a layer of the avocado-cucumber mix, followed by the spicy shrimp mixture, gently pressing down each layer.
- Finish and Serve: Carefully unmold each stack onto a plate. Sprinkle generously with furikake seasoning and garnish with additional toppings like sesame seeds or pickled ginger if desired. Serve immediately with soy sauce on the side.
Notes
- Use wet hands or the back of a spoon to press the rice into the mold to prevent sticking.
- Customize the spice level of the shrimp mixture by adding more or less Sriracha.
- For extra flavor, add a drizzle of unagi (eel) sauce or a sprinkle of sesame oil on top.
- Best served immediately for maximum freshness, but you can prepare the components ahead and assemble just before eating.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 110mg