Description
Spicy Shrimp Sushi Stacks are a delicious and visually appealing appetizer that layers seasoned sushi rice, avocado, cucumber, and a spicy shrimp mixture. This no-cook recipe combines fresh ingredients with a creamy, spicy kick, making it an easy and impressive dish perfect for sushi lovers and seafood enthusiasts.
Ingredients
Scale
Rice Mixture
- 2 cups cooked sushi rice, cooled
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Spicy Shrimp Mixture
- 1 pound cooked shrimp, peeled, deveined, and chopped
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 1 avocado, diced
- 1 cup cucumber, finely chopped
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
- 1 sheet nori, finely chopped or cut into thin strips (optional)
- Soy sauce for serving
Instructions
- Prepare the Rice Mixture: In a small bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix thoroughly until all ingredients are well incorporated. Set the rice mixture aside to cool completely before assembling.
- Make the Spicy Shrimp: In another bowl, mix the chopped cooked shrimp with mayonnaise, sriracha, soy sauce, and sesame oil. Stir until the shrimp is evenly coated with the spicy sauce.
- Assemble the Sushi Stacks: Lightly oil a ring mold or small bowl to prevent sticking. Place the mold on a serving plate. Start with a layer of finely chopped cucumber at the bottom, followed by a layer of diced avocado. Then add a layer of the prepared sushi rice and gently press it down to compact.
- Add the Spicy Shrimp and Garnish: Top the layers with the spicy shrimp mixture. Carefully remove the ring mold to reveal the sushi stack. Garnish each stack with sliced green onions, sesame seeds, and chopped nori if using.
- Serve: Repeat the stacking process with the remaining ingredients to make additional stacks. Serve immediately with soy sauce on the side for dipping.
Notes
- Crab or imitation crab can be used as a substitute for shrimp to vary the flavor.
- Adjust the amount of sriracha depending on your preferred spice level.
- Lightly oil the ring mold before layering to help with easy removal and clean, neat layers.
