Spicy Shrimp Sushi Stacks (Recipe for Printing)
This vibrant dish features spicy shrimp layered with sushi rice, avocado, and cucumber, ideal for spring and summer gatherings. Save & click.
# What You Need:
→ Sushi Rice
01 -
1 cup cooked sushi rice
02 -
1 tablespoon rice vinegar
03 -
1 teaspoon granulated sugar
04 -
1/4 teaspoon kosher salt
→ Spicy Shrimp
05 -
1/2 pound cooked shrimp, chopped
06 -
2 tablespoons mayonnaise
07 -
1 to 2 teaspoons Sriracha sauce
→ Vegetable and Optional Layer
08 -
1 ripe avocado, diced
09 -
1/2 medium cucumber, diced
10 -
1/2 cup imitation crab, roughly shredded, or substitute with shredded carrot
11 -
1 tablespoon soy sauce
12 -
1 teaspoon toasted sesame oil
13 -
1 tablespoon green onions, thinly sliced
# How to Make It:
01 -
In a small mixing bowl, combine rice vinegar, sugar, and salt. Stir into warm cooked sushi rice until moisture is absorbed and grains are evenly seasoned. Allow to cool to room temperature before proceeding.
02 -
In a separate medium bowl, toss chopped cooked shrimp with mayonnaise and Sriracha sauce, ensuring even coating. Taste and adjust Sriracha for preferred heat level.
03 -
In another bowl, gently mix avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil. Toss lightly to ensure even distribution without mashing the ingredients.
04 -
Lightly oil a 1-cup dry measuring cup, ramekin, or food ring mold lined with plastic wrap. Pack a firm layer of seasoned rice into the base, followed by a layer of the vegetable mixture, then top with spicy shrimp. Press gently to compact, then unmold onto a plate. Garnish with sliced green onions.
# Extra Tips:
01 -
For cleaner stacks, chill the layered mold for several minutes before unmolding to help retain shape.