Name: Spicy Shrimp Sushi Stacks Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup uncooked short-grained rice, well rinsed; 2 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 cup avocado, mashed; 1 cup cucumber, diced; 1 tablespoon lime juice; salt to taste; 1/2 pound cooked shrimp, diced; 3 tablespoons mayonnaise; 1 tablespoon sriracha; 4 teaspoons furikake (Japanese rice seasoning)

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Introduction

Spicy Shrimp Sushi Stacks offer a fun and flavorful twist on traditional sushi. This layered dish combines tangy avocado, crisp cucumber, and zesty shrimp, all topped with a savory sprinkle of furikake. It’s perfect for entertaining or a creative weeknight meal.

The image shows two small sushi towers placed on a textured dark plate against a white marbled background. Each tower has a base layer of white rice, topped with a vibrant layer of green avocado cubes. On top of the avocado, there are cooked shrimp glazed with a shiny, slightly thick orange sauce, sprinkled with black sesame seeds. The sauce drips slightly down the sides of the rice, adding a glossy effect. The dish looks fresh and colorful with a mix of smooth, soft rice, creamy avocado, and firm shrimp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked short grain rice, well rinsed
2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
Salt to taste
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha
4 teaspoons furikake

Instructions

Step 1: Rinse the rice well, then combine it with the water in a pot. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and water is absorbed, about 20 minutes. Let the rice cool slightly.
Step 2: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice.
Step 3: In another bowl, combine mashed avocado, diced cucumber, lime juice, and salt to taste. Mix well.
Step 4: Mix the diced shrimp with mayonnaise and sriracha until evenly coated.
Step 5: To assemble, place rice into stack guides or molds and press lightly. Add a layer of the avocado and cucumber mixture, then top with the spicy shrimp mixture. Finish with a sprinkle of furikake for extra flavor.

Tips & Variations

Use sushi rice for the best texture, and avoid stirring the rice too vigorously to keep it fluffy.
For more heat, add extra sriracha or a pinch of cayenne to the shrimp mixture.
Substitute cooked crab meat or finely chopped cooked salmon for shrimp if preferred.
Serve with soy sauce and pickled ginger for an authentic touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, it is recommended to assemble the stacks fresh. Reheat the rice portion gently if needed, but avoid reheating the avocado and shrimp layers to maintain their freshness.

How to Serve

The image shows a close-up of a round sushi stack with three layers on a white marbled surface. The bottom layer is thick, glossy white rice. The middle layer is made of bright green avocado slices arranged around the rice. The top layer consists of three cooked shrimp, pink and slightly charred, sprinkled with white sesame seeds and bits of green herbs. A thin dark sauce drips lightly down the side from the top layer. The background is softly blurred, showing similar sushi stacks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp instead of cooked shrimp?

It’s best to use cooked shrimp for this recipe to avoid food safety issues. If using raw shrimp, ensure it is properly cooked before combining with other ingredients.

What can I use if I don’t have furikake?

If furikake isn’t available, you can substitute with toasted sesame seeds mixed with a little seaweed flakes or crushed nori sheets for a similar flavor boost.