Spicy Shrimp Sushi Stacks Recipe
Spicy Shrimp Sushi Stacks are a vibrant, layered appetizer or main course inspired by traditional Japanese sushi. Combining seasoned sushi rice, creamy and spicy shrimp, and a refreshing avocado-cucumber mixture, these no-cook stacks offer a perfect balance of flavors and textures. They are easy to assemble, visually appealing, and perfect for entertaining or a delightful weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 sushi stacks 1x
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Japanese-Inspired
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 together 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, mix the chopped cooked shrimp with mayonnaise and Sriracha sauce. Adjust the amount of Sriracha according to your preferred spice level, ensuring all shrimp pieces are evenly coated.
- Make the Avocado-Cucumber Mix: Gently combine diced avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil in another bowl. Mix carefully to coat ingredients while keeping their texture intact.
- 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. Add a layer of the avocado-cucumber mixture, then top with the spicy shrimp mixture. Press down gently to compact the layers for a neat and sturdy stack.
- Unmold and Garnish: Carefully unmold the stacks onto serving plates. Garnish each stack with sliced green onions, a sprinkle of black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
- Repeat: Continue layering and garnishing 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 and better flavor melding.
- Using a silicone mold or the lid of a mason jar helps achieve perfectly round and uniform sushi stacks for an elegant presentation.
- For a low-carb version, substitute sushi rice with cauliflower rice while keeping the other ingredient proportions the same.
Keywords: Spicy Shrimp Sushi Stacks, Sushi Stacks, Japanese Inspired Sushi, No Cook Sushi, Avocado Cucumber Shrimp, Spicy Shrimp Recipe, Sushi Rice Stacks
Find it online: https://liamjayne.com/spicy-shrimp-sushi-stacks-recipe/
