Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks
Sushi is always a good option for eating out; it's also fun to make at home and I like to change things up like in these spicy shrimp sushi stacks. This is a really simple change up on sushi where all of the flavours of a sushi roll are served in a stack, in this case a spicy shrimp sushi with avocado and cucumbers. This recipe starts off with sushi rice which is a short grained rice, which when cooked gets sticky, and it's seasoned with a touch of vinegar, sugar and salt after cooking. The next layer is a cool and creamy avocado and cucumber layer with diced avocado and cucumbers seasoned with lime juice and salt. The final layer is the spicy shrimp with large chunks of cooked, diced shrimp mixed up with mayo and sriracha chili sauce. The trick to stacking these nicely is to use a circular tube where you place one layer in and pat it down before placing the next layer in. You can buy circular cookie cutter like cylinders specifically designed for this or you could just wing it like I do and use an empty tin can (like a soup can) where you remove the top and bottom. I also like to use a 1 cup measuring cup where I lightly oil it, push each layer down into it and then flip it onto the plate before sliding the cup off. I like to make these with cooked shrimp but feel free to replace it with raw tuna or salmon, etc. This spicy shrimp sushi stacks is sure to impress at you next get-together!

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks
Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

    For the sushi rice:
  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the avocado and cucumber layer:
  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste
  • For the spicy shrimp:
  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • For the stacks:
  • 4 teaspoons furikake
    For the sushi rice:
  1. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  2. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  3. For the avocado and cucumber layer:
  4. Mix everything.
  5. For the spicy shrimp:
  6. Mix everything.
  7. For the stacks:
  8. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.
Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.
Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g
Nutrition by: Nutritional facts powered by Edamam


Anonymous said...

OMG, this looks delicious! I wondered if there is anything I can substitute for the Sriracha sauce. I don't mind a little "bite" but I find this sauce to be too hot for my taste... Thank you.

We Are Not Martha said...

These are seriously so stunning!! I want to make extra small ones for little party appetizers :) Pinning!


Kevin Lynch said...

We Are Not Martha: Small app sized ones would be amazing!

Kevin Lynch said...

Anonymous: You could use a milder chili sauce or just use less sriracha for reduced heat. Enjoy!

Paige Flamm said...

You had me at sushi! This looks amazing!


jeanmc said...

Great idea! Depending on your stack guide one better pay attention to whether you need to start with rice at the bottom or reverse it.

Phillip || SouthernFATTY.com said...

Well done, K! So clean and fresh.

Jen Gelbaugh said...

This was awesome! Proud of myself. I did add some green onion and garlic pepper to the veggie mix. I also served chili sauce on the side for more heat.

Ralph Bergman said...

Very good but way too much mayo for my taste. Also made it with smoked salmon no mayo tasted great.

Teresa said...

This looks amazing and can’t wait to make it this week! Question-the directions say to mix the shrimp, sriracha and mayo. However one of the pics shown has a drizzle sauce on top. Is that the mayo not mixed in with the shrimp? Or did you make extra for the shrimp and drizzle as well?

Kevin Lynch said...

Teresa: Mix the shrimp, sriracha and mayo. The drizzle on the one photo was extra sriracha and mayo mixture that I drizzled on for presentation and it is optional. Enjoy!

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