Description
Spicy Shrimp Sushi Stacks are a fun, flavorful twist on sushi with sticky rice, creamy avocado-cucumber mix, and spicy shrimp. They’re easy to assemble and visually impressive, making them perfect for a quick yet fancy dish.
Ingredients
- 1 cup uncooked short-grain rice, rinsed
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup avocado, diced or mashed
- 1 cup cucumber, diced
- 1 tablespoon lime juice
- Salt, to taste
- ½ pound cooked shrimp, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 4 teaspoons furikake (or sesame seeds + seaweed bits)
Instructions
- Cook the sushi rice by bringing the rice and water to a boil, then simmer it covered over low heat until the rice is tender and water absorbed (~20 minutes). Let it cool slightly and fold in rice vinegar, sugar, and salt.
- Mix avocado, cucumber, lime juice, and salt for the creamy layer.
- Stir diced shrimp with mayonnaise and sriracha until well combined.
- For assembly: Lightly oil a 1-cup measuring cup (or use a cleaned tin can), add a layer of rice and press down gently. Add the avocado-cucumber mix, then the shrimp mixture. Top with furikake.
- Invert the cup onto a plate and slide it off carefully, leaving a tidy stack on the plate.
Notes
- This recipe makes 4 servings.
- For a healthier version, you can swap sushi rice with brown rice or cauliflower rice.
- Customize by swapping shrimp for tuna, salmon, tofu, or chickpeas.
- Store leftovers in airtight containers in the fridge for up to 24 hours. It’s best served cold or at room temperature.
Nutrition
- Serving Size: 1 stack
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg
