Here’s a fresh, flavorful, and fun-to-make recipe for Spicy Shrimp Sushi Stacks — layers of sushi rice, spicy shrimp, creamy avocado, and crunchy veggies that look stunning and taste amazing!
🍣 Spicy Shrimp Sushi Stacks
Ingredients
For the shrimp:
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp sriracha
- 1 tbsp mayonnaise
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the stacks:
- 1 ripe avocado, diced
- 1/2 cucumber, diced
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Nori sheets, cut into small strips or squares (optional)
- Pickled ginger and wasabi (for serving)
Instructions
- Cook sushi rice:
- Rinse rice under cold water until water runs clear.
- Cook rice with water (in a rice cooker or stovetop).
- While warm, gently fold in rice vinegar, sugar, and salt. Set aside to cool.
- Prepare spicy shrimp:
- In a bowl, mix sriracha, mayo, soy sauce, sesame oil, and garlic.
- Toss shrimp in the sauce until well coated.
- Optional: Quickly sauté shrimp in a hot pan for 2–3 minutes until pink and cooked through. Cool slightly.
- Assemble the stacks:
- Use a round mold or small bowl for shaping (like a cookie cutter or ramekin).
- Layer about 1/3 cup sushi rice at the bottom and press gently.
- Add a layer of spicy shrimp.
- Top with diced avocado and cucumber.
- Repeat layers if desired or finish with veggies.
- Press gently to hold shape, then carefully remove mold.
- Garnish & serve:
- Sprinkle with green onions, toasted sesame seeds, and nori strips.
- Serve with pickled ginger and wasabi on the side.
💡 Tips:
- For extra creaminess, add a drizzle of spicy mayo (mayo + sriracha) on top.
- Swap shrimp for crab, tuna, or tofu for variations.
- Keep ingredients chilled until assembly for best texture.