Spicy Shrimp Sushi Stacks Recipe
Introduction
Spicy Shrimp Sushi Stacks are a fresh and vibrant twist on traditional sushi. Layered with tender shrimp, creamy avocado, and a kick of spicy mayo, they make a perfect appetizer or light meal that’s both satisfying and easy to prepare.
Ingredients
- 12 cooked shrimp, peeled and deveined
- 2 cups cooked sushi rice
- 1 ripe avocado, sliced
- 1/4 cup spicy mayo (mayonnaise mixed with sriracha to taste)
Instructions
- Step 1: Cook the shrimp until opaque and tender if not pre-cooked. Let them cool to room temperature.
- Step 2: To assemble each stack, start with a layer of sushi rice at the bottom, add a layer of sliced avocado, place shrimp on top, and finish with a drizzle of spicy mayo. Repeat for desired number of stacks.
Tips & Variations
- Use a ring mold to shape the stacks neatly and create clean layers.
- Substitute spicy mayo with wasabi mayo for a different flavor profile.
- Add thinly sliced cucumber or pickled ginger for extra texture and freshness.
Storage
Assemble the stacks just before serving for best texture and freshness. If you need to store components separately, keep cooked shrimp and sushi rice refrigerated for up to 2 days. Reheat rice gently in the microwave or steamed before assembling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw shrimp for this recipe?
Raw shrimp should be cooked thoroughly before assembling the sushi stacks to ensure safety and proper texture.
What kind of rice is best for sushi stacks?
Short-grain sushi rice works best as it is sticky and holds its shape well in the stacks.
PrintSpicy Shrimp Sushi Stacks Recipe
Delight in these Spicy Shrimp Sushi Stacks, a creative and elegant take on traditional sushi that layers perfectly cooked shrimp, seasoned rice, creamy avocado, and a kick of spicy mayo for a refreshing and flavorful appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese Fusion
Ingredients
Shrimp
- 12 large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Rice
- 1 cup sushi rice
- 1 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Avocado
- 1 ripe avocado, peeled and sliced
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- Cook the shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and let cool.
- Prepare sushi rice: Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes. Mix rice vinegar, sugar, and salt until dissolved, then fold into the cooked rice gently. Allow to cool to room temperature.
- Make spicy mayo: In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Mix well and adjust the spice level to taste.
- Assemble sushi stacks: Using a ring mold or small bowl, start by placing a layer of sushi rice at the bottom. Next, add a layer of sliced avocado, followed by a layer of shrimp. Drizzle generously with spicy mayo. Repeat the layers to desired height. Carefully remove the mold to reveal the stacked layers.
- Serve: Plate the sushi stacks and garnish with additional spicy mayo or fresh herbs if desired. Serve immediately for the best texture and flavor.
Notes
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of sriracha in the mayo to control spiciness.
- Serve immediately to prevent the avocado from browning and the rice from drying out.
- For a gluten-free version, ensure your sriracha and mayonnaise are gluten-free.
- Chilling the assembled stacks briefly can help them hold their shape better before serving.
Keywords: spicy shrimp sushi, sushi stacks, spicy mayo, avocado sushi, Japanese appetizer, sushi recipe
