Description
Fresh and spicy Shrimp Sushi Stacks layered with sushi rice, avocado, cucumber, and creamy spicy mayo for an easy sushi-inspired appetizer.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sriracha sauce
- 1/2 cup mayonnaise
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tablespoon rice vinegar for rice seasoning
- 1/2 teaspoon salt
- 1 ripe avocado, diced
- 1 small cucumber, finely diced
- 1 teaspoon sesame seeds
- 2 green onions, sliced
- 1 sheet nori, cut into thin strips
- Optional lime wedges for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear and cook according to package directions.
- Mix mayonnaise and sriracha in a small bowl to make spicy mayo.
- Heat olive oil in a skillet over medium-high heat and cook shrimp for 2 minutes per side until pink.
- Toss shrimp with soy sauce, sesame oil, and rice vinegar.
- Chop shrimp into bite-sized pieces and mix with half the spicy mayo.
- Season cooked rice with rice vinegar and salt.
- Press sushi rice into a round mold on a serving plate.
- Layer cucumber, avocado, and spicy shrimp over the rice.
- Carefully remove the mold and repeat with remaining ingredients.
- Drizzle extra spicy mayo on top and garnish with sesame seeds, green onions, and nori strips.
Notes
- Do not overcook the shrimp.
- Rinse sushi rice thoroughly before cooking.
- Assemble shortly before serving for the freshest texture.
- Add extra sriracha for additional heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 430
- Sugar: 4
- Sodium: 780
- Fat: 21
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 24
- Cholesterol: 185