Description
Elegant, deconstructed sushi stacks featuring spicy shrimp, creamy avocado, crunchy cucumber, and tangy rice, all layered beautifully for a quick and impressive meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (for the shrimp)
- 2 teaspoons sugar (for the shrimp)
- 1 tablespoon sesame oil
- 2 tablespoons sriracha sauce
- ½ cup mayonnaise
- 1 cup sushi rice
- 1 ½ cups water (for the rice)
- 1 tablespoon rice vinegar (for rice seasoning)
- ½ teaspoon salt (for rice seasoning)
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 tablespoon sesame seeds (optional; for garnish)
- Fresh cilantro or green onions (optional; for garnish)
Instructions
- Rinse the sushi rice until the water runs clear. Combine with water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in rice vinegar and salt, cover, and let rest off the heat for 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque, about 2–3 minutes per side.
- Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Pour over the shrimp, toss to coat, and cook for another minute until well combined.
- Lightly oil the inside of a round mold or can. Press a layer of sushi rice into the mold, then top with the spicy shrimp mixture, avocado slices, and julienned cucumber.
- Carefully remove the mold and garnish with sesame seeds, cilantro, or green onions if desired.
Notes
- Lightly oiling the mold helps release the stacks cleanly.
- Adjust sriracha to control spiciness.
- Short-grain rice like Calrose or Arborio can substitute sushi rice.
- Prep components ahead and assemble stacks just before serving.
- Leftovers should be eaten within a day for best texture.
Nutrition
- Serving Size: 1 stack
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 145mg
