Spicy Shrimp Sushi Stacks (Printable Version)
Layers of spicy shrimp, sushi rice, avocado, cucumber, sesame seeds, and green onions create vibrant stacks.
# Ingredients Required:
→ Rice
01 -
200 g sushi rice
02 -
295 ml water
03 -
30 ml rice vinegar
04 -
8 g sugar
05 -
3 g salt
→ Shrimp
06 -
450 g shrimp, peeled, deveined, tails removed
07 -
15 ml olive oil
→ Sauce
08 -
30 ml sriracha sauce
09 -
15 ml mayonnaise
10 -
5 ml soy sauce
→ Vegetables & Garnishes
11 -
1 ripe avocado, diced
12 -
1 small cucumber, thinly sliced
13 -
2 sheets nori, cut into small squares
14 -
15 g toasted sesame seeds
15 -
20 g green onions, chopped
→ For Serving
16 -
Soy sauce
17 -
Additional sriracha sauce
# Guide to Cooking:
01 -
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 295 ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 -
In a small bowl, mix rice vinegar, sugar, and salt until sugar dissolves. Gently fold this mixture into the cooked rice with a spatula. Allow the rice to cool to room temperature.
03 -
Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
04 -
Combine sriracha sauce, mayonnaise, and soy sauce in a large bowl. Add cooked shrimp and toss to coat evenly.
05 -
Place a nori square on a plate. Add a layer of sushi rice and gently press to shape into a disk. Top with diced avocado, sliced cucumber, and spicy shrimp pieces. Repeat layering to desired height. Garnish with toasted sesame seeds and chopped green onions.
06 -
Present with soy sauce and extra sriracha on the side for dipping.
# Extra Suggestions:
01 -
For best texture, let sushi rice rest covered after cooking to absorb steam evenly.