Description
A flavorful and visually appealing dish that combines layers of sushi rice, spicy shrimp, and fresh vegetables.
Ingredients
Scale
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons Sriracha (to taste)
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/2 cup imitation crab or shredded carrot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon green onions, sliced
- Black sesame seeds, for garnish
- Extra Sriracha and soy sauce for drizzling (optional)
Instructions
- In a small bowl, stir the rice vinegar, sugar, and salt into the warm cooked sushi rice until well combined. Allow the rice to cool slightly to room temperature before assembling the stacks.
- In a separate bowl, combine chopped cooked shrimp with mayonnaise and Sriracha sauce. Adjust the level of Sriracha to your preferred spiciness and mix well to coat all shrimp pieces evenly.
- In another bowl, gently mix diced avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil, ensuring the vegetables are well coated but still retain their texture.
- Lightly oil a 1-cup measuring cup, ramekin, or use a food ring mold lined with plastic wrap. Press a layer of the seasoned sushi rice firmly into the bottom. Follow with a layer of the avocado-cucumber mixture, then top with the spicy shrimp mixture. Press down gently to compact the layers for a neat stack.
- Carefully unmold the layered sushi onto a serving plate. Garnish each stack with sliced green onions, a sprinkle of black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
- Repeat the layering and garnishing process with the remaining ingredients until all stacks are assembled and ready to serve.
Notes
- Adjust the spice level by varying the amount of Sriracha used.
- For a vegetarian option, substitute shrimp with extra cucumber or avocado.
- These stacks can be made ahead and refrigerated for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Layered
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg