Spicy Shrimp Sushi Stacks
A delightful and easy way to enjoy sushi flavors without rolling. These stacks are perfect for parties or a quick dinner, combining shrimp, avocado, and cucumber for a tasty treat.
Ingredients
Sushi Rice Preparation
- 250 g short-grain rice
- 480 ml water For cooking the rice
- 30 ml rice vinegar
- 12 g sugar
- 5 g salt
Shrimp Mixture
- 225 g cooked shrimp, peeled and deveined
- 45 g mayonnaise
- 15 ml sriracha sauce
Fresh Layers
- 150 g diced avocado Use fresh avocado for best flavor
- 150 g diced cucumber Adds a crunchy texture
- 16 g furikake For garnish
- 15 ml lime juice For drizzling before serving
Instructions
Rice Preparation
- Rinse the short-grain rice under cold water until the rinsing water is clear.
- Combine the rice with water in a rice cooker or pot and cook according to instructions or bring to a boil, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and water is absorbed.
Season the Rice
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over the rice, gently folding using a paddle or spatula.
- Allow seasoned rice to cool to room temperature.
Prepare Shrimp Mixture
- In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce, stirring until the shrimp are thoroughly coated.
Assemble Sushi Stacks
- Using individual molds or small bowls, create layers starting with the seasoned rice and gently press to compact it.
- Add a layer of diced avocado, followed by diced cucumber, and top with the spicy shrimp mixture.
- Apply gentle pressure on the filled molds to set the stacks and then carefully remove the molds.
- Garnish each stack with furikake and drizzle with lime juice before serving.
Notes
Best enjoyed fresh; consider making them just before serving. Store leftovers in an airtight container in the fridge for up to one day. Rinse the rice well to remove excess starch for better texture. Let rice cool completely before assembly to avoid wilting the vegetables.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 65gProtein: 14gFat: 12gSaturated Fat: 2gSodium: 350mgFiber: 3gSugar: 1g
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