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SPICY SHRIMP SUSHI STACKS Recipe

SPICY SHRIMP SUSHI STACKS Recipe
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★★★★★

5.1 from 31 reviews

A flavorful and visually stunning Spicy Shrimp Sushi Stack recipe that layers succulent spicy shrimp, perfectly seasoned sushi rice, creamy avocado, and crisp cucumber for a fresh and vibrant appetizer or light meal.

Ingredients

Scale

Shrimp Marinade and Cooking

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha sauce

Sushi Rice

  • 1 cup sushi rice
  • 1 ½ cups water
  • 1 tablespoon rice vinegar (for rice)
  • ½ teaspoon salt

Fresh Toppings and Garnish

  • ½ cup mayonnaise
  • 1 avocado, sliced
  • 1 small cucumber, julienned
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Fresh cilantro or green onions (optional, for garnish)

Instructions

  1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the sushi rice and 1 ½ cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, stir in 1 tablespoon rice vinegar and ½ teaspoon salt, then cover again and let sit for 10 minutes so the rice absorbs the seasoning and finishes steaming.
  2. Prepare the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 2-3 minutes on each side until fully cooked and opaque. In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar, and 2 tablespoons sriracha sauce. Pour this spicy sauce over the shrimp in the skillet, toss gently to coat, and cook for an additional minute to allow the flavors to meld.
  3. Assemble the Sushi Stacks: Using a round mold or the inside of a clean can, place a portion of the seasoned sushi rice into individual serving glasses or bowls, pressing gently to compact the rice. Top the rice with a generous layer of the spicy shrimp mixture, pressing down slightly to secure it. Add a layer of sliced avocado and then a layer of julienned cucumber on top of the shrimp for a fresh, crisp texture. Optionally, drizzle with ½ cup mayonnaise to add creaminess.
  4. Garnish and Serve: Sprinkle the stacks with 1 tablespoon sesame seeds and either fresh cilantro or chopped green onions for extra flavor and a pop of color. Serve immediately to enjoy the contrasting textures and vibrant flavors of this elegant sushi dish.

Notes

  • Use a non-stick skillet to prevent shrimp from sticking and to ensure even cooking.
  • For a milder version, reduce the amount of sriracha sauce or omit it completely.
  • Sushi rice is best rinsed to remove excess starch; this ensures a perfect sticky yet fluffy texture.
  • Leftover sushi stacks can be refrigerated but are best consumed fresh for optimal texture and flavor.
  • You can substitute mayonnaise with vegan mayo to make it fully vegan-friendly.
  • Make sure shrimp are fully cooked and not overcooked to keep them tender and juicy.

Nutrition

Keywords: spicy shrimp sushi stacks, sushi stacks, spicy shrimp recipe, sushi appetizer, layered sushi, Japanese sushi, easy sushi recipe

Find it online: https://todayfoodrecipe.com/spicy-shrimp-sushi-stacks-recipe/