Description
Crafting spicy shrimp sushi stacks brings restaurant-quality drama to your kitchen without complex techniques. Stack crispy rice, zesty shrimp, and creamy avocado for a delightful bite that delivers bold flavors in seconds.
Ingredients
Scale
Protein:
- 8 oz shrimp
Grains and Base:
- 1 cup sushi rice
- ¼ cup rice vinegar
Fresh Produce and Toppings:
- 1 ripe avocado
- ½ cucumber
- 2 green onions
- ¼ cup spicy mayo
- 2 tablespoons toasted sesame seeds
Instructions
- Cook 1 cup of sushi rice precisely according to package directions at medium heat, stirring in ¼ cup rice vinegar after cooking. Let your rice cool to slightly warm temperature.
- Heat a skillet to medium (375°F), adding 8 oz shrimp. Sauté for exactly 3 minutes per side until shrimp turn completely pink and opaque.
- Toss your hot shrimp with ¼ cup spicy mayo, coating each piece thoroughly with the sriracha-mayonnaise mixture.
- Prepare your ingredients by dicing 1 ripe avocado into small, uniform cubes and slicing ½ cucumber into paper-thin rounds.
- Select a clean ring mold or cylindrical cutter. Press 2 tablespoons of rice into the bottom, creating a firm base for your stack.
- Layer your shrimp directly onto the rice, ensuring even distribution across the circular surface.
- Add diced avocado pieces on top of the shrimp, covering the entire protein layer completely.
- Place cucumber slices around the stack’s perimeter, creating a decorative border.
- Add another 2 tablespoons of rice, gently pressing to compact the layers.
- Drizzle an additional 2 tablespoons of spicy mayo across the top surface.
- Sprinkle 2 tablespoons of toasted sesame seeds and 2 chopped green onions as final garnish.
- Carefully remove the ring mold and serve your sushi stack immediately while ingredients remain fresh and warm.
Notes
- Always rinse rice before cooking to remove excess starch and create fluffier texture.
- Ensure shrimp are completely dry before sautéing to achieve a perfect golden sear.
- For gluten-free version, use tamari instead of traditional soy sauce and check mayo ingredients.
- If you do not have a ring mold, use a clean tuna can with both ends removed or press layers carefully in a small bowl.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 437 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 145 mg