Description
Delicious sushi stacks featuring layers of sticky rice, spicy shrimp, avocado, and cucumber for a quick appetizer or dinner.
Ingredients
- 1 cup sushi rice (short-grain; rinsed until water runs clear)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoon mayonnaise (preferably Kewpie)
- 1 avocado, sliced
- 1 cucumber, thinly sliced (English or Persian preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt to taste
- Nori sheets, cut into strips (for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions. Once cooked, transfer to a bowl and fold in rice vinegar, sugar, and salt while warm. Cool to lukewarm.
- If using raw shrimp, sauté in a hot skillet with oil for 2–3 minutes per side until opaque, or poach for 2–3 minutes. Cool slightly.
- Combine the shrimp with sriracha and mayonnaise in a bowl, tossing to coat evenly.
- Place a stacking mold on a plate. Spoon a layer of sushi rice into the mold and press gently.
- Add a layer of the spicy shrimp mixture, followed by a layer of avocado and cucumber.
- Repeat layers until the mold is full. Carefully remove the mold and garnish with nori strips.
Notes
Best served chill to slightly warm. Serve alongside dipping sauces or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Japanese