Description
This Spicy Shrimp Sushi Stacks recipe features perfectly cooked shrimp coated in a flavorful sriracha-soy glaze, layered with seasoned sushi rice, fresh avocado, and crisp cucumber. Served in individual stack presentations, this dish is a vibrant and delicious fusion perfect for sushi lovers seeking a quick, stovetop-prepared meal with a spicy kick.
Ingredients
Scale
Shrimp and Sauce
- 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
- ½ cup mayonnaise
Sushi Rice
- 1 cup sushi rice
- 1 ½ cups water
- 1 tablespoon rice vinegar (for rice seasoning)
- ½ teaspoon salt
Fresh Toppings
- 1 avocado, sliced
- 1 small cucumber, julienned
Garnishes (Optional)
- 1 tablespoon sesame seeds
- Fresh cilantro or green onions
Instructions
- Rinse the Rice: Wash the sushi rice under cold running water until the water runs clear to remove excess starch, ensuring the rice cooks up fluffy and separate.
- Cook the Rice: In a medium pot, combine the rinsed rice and 1 ½ cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender.
- Season the Rice: Remove the pot from heat. Stir in 1 tablespoon rice vinegar and ½ teaspoon salt into the hot rice. Cover again and let it sit for 10 minutes to absorb the flavors and steam fully.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer and cook for 2-3 minutes on each side until shrimp are opaque and cooked through.
- Season the Shrimp: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar, and 2 tablespoons sriracha sauce. Drizzle this sauce over the cooked shrimp in the skillet, toss gently to coat, and cook for an additional minute to let the flavors meld.
- Layer the Rice: Using a round mold or the inside of a clean can, pack a portion of the seasoned sushi rice into individual serving glasses or bowls, pressing down gently but firmly to compact it into a solid base layer.
- Add Shrimp: Spoon the spicy shrimp mixture over the rice layer in each serving. Press down lightly to help it stick and form a neat stack.
- Add Avocado and Cucumber: Top each shrimp layer with slices of fresh avocado and julienned cucumber to add a creamy and crisp contrast.
- Garnish: Sprinkle sesame seeds over the stacks and add fresh cilantro or chopped green onions on top for added flavor, color, and texture.
Notes
- For softer rice, rinse thoroughly and do not skip the resting step after cooking.
- You can adjust the sriracha amount to control the spiciness to your preference.
- Use fresh shrimp for the best taste and texture.
- If sushi rice is unavailable, short-grain rice can be used as a substitute but may alter texture slightly.
- For a creamier texture, mix the spicy sauce with mayonnaise before tossing with shrimp.
- Serve immediately for best freshness, or chill briefly to allow flavors to meld further.
