Description
Spicy Shrimp Sushi Stacks are a vibrant and delicious Japanese-inspired appetizer or main course featuring layers of seasoned sushi rice, creamy avocado and cucumber mix, and spicy shrimp. Garnished with green onions, black sesame seeds, and optional sauces, these easy no-roll sushi stacks are perfect for entertaining or a flavorful weeknight meal.
Ingredients
Scale
Rice Mixture
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Spicy Shrimp Mixture
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons Sriracha (to taste)
Avocado-Cucumber Mixture
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/2 cup imitation crab or shredded carrot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnishes and Extras
- 1 tablespoon green onions, sliced
- Black sesame seeds, for garnish
- Extra Sriracha and soy sauce for drizzling (optional)
Instructions
- Season the Sushi Rice: In a small bowl, stir the rice vinegar, sugar, and salt into the warm cooked sushi rice until well combined. Allow the rice to cool slightly to room temperature before assembling the stacks.
- Prepare the Spicy Shrimp Mixture: In a separate bowl, combine chopped cooked shrimp with mayonnaise and Sriracha sauce. Adjust the level of Sriracha to your preferred spiciness and mix well to coat all shrimp pieces evenly.
- Make the Avocado-Cucumber Mix: In another bowl, gently mix diced avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil, ensuring the vegetables are well coated but still retain their texture.
- Assemble the Sushi Stacks: Lightly oil a 1-cup measuring cup, ramekin, or use a food ring mold lined with plastic wrap. Press a layer of the seasoned sushi rice firmly into the bottom. Follow with a layer of the avocado-cucumber mixture, then top with the spicy shrimp mixture. Press down gently to compact the layers for a neat stack.
- Unmold and Garnish: Carefully unmold the layered sushi onto a serving plate. Garnish each stack with sliced green onions, a sprinkle of black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
- Repeat: Repeat the layering and garnishing process with the remaining ingredients until all stacks are assembled and ready to serve.
Notes
- These sushi stacks can be made ahead and chilled in the refrigerator for up to 2 hours for convenience.
- Use a silicone mold or the lid of a mason jar to achieve perfectly round and uniform sushi stacks.
- For a low-carb alternative, replace the sushi rice with cauliflower rice while keeping the other ingredients the same.
Nutrition
- Serving Size: 1 stack
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg
