Description
A delicious and flavorful recipe for Spicy Shrimp Sushi Stacks that combines shrimp, sushi rice, and fresh vegetables.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Nori sheets, cut into strips (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- While the rice cools, heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, paprika, cayenne pepper, salt, and pepper. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and let cool slightly.
- In a separate bowl, mix mayonnaise and sriracha to create a spicy sauce. Adjust the amount of sriracha to taste.
- To assemble the stacks, use a round mold or a small cup. Start with a layer of sushi rice, followed by a layer of sliced avocado, a layer of shrimp, a drizzle of spicy mayo, and a layer of cucumber. Repeat the layers until you reach the top of the mold.
- Carefully remove the mold and sprinkle sesame seeds and chopped green onions on top. Serve with nori strips on the side if desired.
Notes
- For a vegetarian option, substitute shrimp with marinated tofu or grilled vegetables.
- Add a layer of pickled ginger for an extra burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg