Spicy Shrimp Sushi Stacks (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
2 tablespoons soy sauce
04 -
1 tablespoon rice vinegar
05 -
2 teaspoons sugar
06 -
1 tablespoon sesame oil
07 -
2 tablespoons sriracha sauce
08 -
½ cup mayonnaise
→ Sushi Rice
09 -
1 cup sushi rice
10 -
1 ½ cups water
11 -
1 tablespoon rice vinegar
12 -
½ teaspoon salt
→ Toppings and Garnish
13 -
1 avocado, sliced
14 -
1 small cucumber, julienned
15 -
1 tablespoon sesame seeds (optional)
16 -
Fresh cilantro or green onions (optional)
# Instructions:
01 -
Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove from heat, stir in rice vinegar and salt, cover, and let it sit for 10 minutes to absorb the flavors.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until fully cooked and opaque. In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Drizzle this mixture over the cooked shrimp, toss to coat, and cook for an additional minute to let the flavors absorb.
03 -
Using a round mold or the inside of a clean can, layer a portion of the seasoned sushi rice into individual serving glasses or bowls, pressing down gently to compact it. Top the rice with the spicy shrimp mixture, pressing it down slightly to make it stick. Add sliced avocado and julienned cucumber on top of the shrimp. Sprinkle with sesame seeds and fresh cilantro or green onions for garnish.
# Notes:
01 -
For best results, prepare sushi rice fresh and assemble the stacks just before serving.