Spicy Shrimp Sushi Stacks (Printable Version)
Fiery shrimp, creamy avocado, and tangy rice stacked for a fresh, elegant bite bursting with color and flavor.
# Ingredients:
→ Sushi Rice
01 -
200 g short-grain white rice
02 -
480 ml water
03 -
30 ml rice vinegar
04 -
12 g sugar
05 -
5 g salt
→ Avocado-Cucumber Layer
06 -
1 large ripe avocado, mashed
07 -
150 g cucumber, finely diced
08 -
15 ml lime juice
09 -
Salt, to taste
→ Spicy Shrimp Layer
10 -
225 g cooked shrimp, chopped
11 -
45 ml mayonnaise
12 -
15 ml sriracha sauce
→ Toppings and Garnishes
13 -
16 g furikake seasoning
14 -
Sesame seeds (optional)
15 -
Sliced green onion (optional)
16 -
Pickled ginger (optional)
# Steps:
01 -
Rinse short-grain white rice under cold water until it runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Dissolve sugar and salt in rice vinegar, then gently fold into warm rice. Cool to room temperature.
02 -
In a bowl, mash the avocado until mostly smooth with some texture remaining. Mix in diced cucumber and lime juice. Season with salt to taste. Set aside.
03 -
Chop cooked shrimp into small, even pieces. In a separate bowl, combine mayonnaise with sriracha and mix until uniform. Toss shrimp in the spicy mayo to coat completely.
04 -
Lightly grease a 250 ml measuring cup or ring mold. Add approximately 60 g seasoned rice to the mold, pressing gently to form an even layer. Top with about 30 g of the avocado-cucumber mixture, then finish with a layer of spicy shrimp. Invert onto a plate and carefully lift the mold to release the stack.
05 -
Sprinkle each stack generously with furikake seasoning. Garnish with sesame seeds, sliced green onions, or pickled ginger if desired. Serve immediately to enjoy optimal texture and temperature contrast.
# Notes:
01 -
For best results, assemble just before serving to maintain distinct layers and textures.
02 -
The spicy shrimp mixture pairs well with rice bowls or as a taco topping.