Description
Enjoy all the vibrant flavors of sushi without the fuss of rolling. These Spicy Shrimp Sushi Stacks combine fresh shrimp, creamy avocado, and seasoned sushi rice into a visually stunning, flavor-packed dish.
Ingredients
Scale
- 1 cup premium sushi rice (short-grain Japanese rice)
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoon Japanese mayonnaise (Kewpie)
- 1 teaspoon sesame oil
- 1 teaspoon fresh lime juice
- 1 ripe avocado, sliced
- 1 small English cucumber, julienned
- 2 sheets nori, cut into thin strips
- Toasted sesame seeds for garnish
- Microgreens or scallions (optional)
Instructions
- Rinse sushi rice until water runs clear. Cook per package instructions. While warm, fold in vinegar, sugar, and salt. Cool to room temperature.
- Boil salted water, cook shrimp for 2–3 minutes until pink and opaque. Transfer to ice bath, then chop.
- Mix shrimp with sriracha, Japanese mayo, sesame oil, and lime juice.
- Prepare assembly station with rice, shrimp, avocado, cucumber, and nori.
- Using a 3-inch ring mold, layer rice, shrimp, avocado, and cucumber, finishing with rice.
- Remove mold, top with nori, sesame seeds, and microgreens. Serve with soy sauce, pickled ginger, and wasabi.
Notes
For a vegetarian version, replace shrimp with diced mango or tempura sweet potato. Use gluten-free sauces if needed. Add wasabi powder for extra spice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No Cook Assembly
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 385
- Sugar: 5g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 183mg