Spicy Shrimp Sushi Stacks
A no‑roll, layered sushi dish with seasoned rice, creamy avocado, crisp cucumber, and spicy shrimp mayo stacked into neat towers. Perfect for a quick dinner or light seafood lunch.
Equipment
- Pot for rice
- Wooden spoon or rice paddle
- Measuring cup or ring mold
- Mixing bowls
Ingredients
- 1 cup uncooked short-grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 avocado diced
- 1 tablespoon fresh lime juice or lemon juice
- 1 English or Persian cucumber finely diced
- 1/2 pound cooked shrimp peeled and finely chopped, about 1 cup
- 3 tablespoons mayonnaise or Japanese / Kewpie mayo
- 1–2 tablespoons sriracha adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari for gluten‑free
- 1–2 teaspoons sesame seeds for topping
- 1 tablespoon green onions sliced, for garnish
- 1 to taste furikake or crushed nori optional, for extra sushi flavor
Instructions
- Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 18–20 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and let it rest, covered, for 5–10 minutes.
- While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle, being careful not to mash the grains. Set the seasoned rice aside to cool slightly so it’s warm but not hot.
- Prepare the avocado by tossing the diced avocado with lime juice and a pinch of salt to prevent browning and keep it bright. In another bowl, combine the chopped cooked shrimp, mayonnaise, sriracha, sesame oil, and soy sauce. Stir until the shrimp are evenly coated in the spicy mayo. Taste and adjust the heat or salt as needed, then chill the mixture for 10–15 minutes if it feels too loose.
- Place a 1‑cup measuring cup or ring mold on a serving plate. Add about one‑third of the seasoned rice into the mold and press it down gently until it’s flat but not compressed. Add a layer of avocado cubes on top, followed by a thin layer of cucumber. Finish with a generous spoonful of the spicy shrimp mixture, pressing it lightly so the stack holds its shape.
- Carefully lift the mold straight up to release the stack. If you prefer, place another plate on top of the mold and flip the stack onto it to unmold. Repeat with the remaining ingredients until you have four stacks. Sprinkle sesame seeds, green onions, and a little furikake or crushed nori over the top just before serving for extra flavor and visual appeal.
- Serve the Spicy Shrimp Sushi Stacks immediately with soy sauce, pickled ginger, and wasabi on the side for a full sushi‑style experience. For leftovers, store the components separately in airtight containers in the fridge and rebuild the stacks just before eating to maintain the best texture.
Notes
- For cleaner stacks, use slightly warm, not piping hot, rice and chill the shrimp mixture if it feels too loose.
- Swap shrimp for cooked crab, imitation crab, or smoked salmon for a richer seafood sushi rice meal.
- Adjust the sriracha amount to your preferred heat level; you can also add a small drizzle of chili oil or mix in a bit of honey for sweetness.