Description
Spicy Shrimp Sushi Stacks are a vibrant, layered dish combining perfectly cooked sushi rice, sautéed shrimp tossed in spicy mayo, fresh crunchy vegetables, and creamy avocado. This easy-to-make recipe brings bold flavors and a colorful presentation that’s perfect for a light lunch or appetizer, served chilled or at room temperature.
Ingredients
Scale
Shrimp and Spicy Mayo
- 1 pound shrimp, peeled and deveined
- 1/4 cup spicy mayo (mix mayonnaise with sriracha)
- 2 tablespoons extra spicy mayo (for drizzling)
Rice and Quinoa
- 2 cups sushi rice, seasoned with rice vinegar, sugar, and salt
- 1 cup quinoa (optional, gluten-free)
Vegetables and Add-ins
- 1 cup cucumber, sliced into thin strips
- 1 cup bell pepper (any variety), sliced
- 2 medium carrots, thinly sliced
- 1 ripe avocado, sliced
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions. Once cooked, gently fold in a seasoning mixture of rice vinegar, sugar, and salt to flavor and give the rice its characteristic sticky texture.
- Sauté the Shrimp: Heat a splash of oil in a pan over medium heat. Add the peeled and deveined shrimp and cook for about 3-4 minutes until they turn pink and opaque. Remove from heat and toss the warm shrimp with spicy mayo to coat them evenly.
- Prepare the Vegetables: Slice the cucumber, bell peppers, and carrots into thin strips to provide a fresh and crunchy texture to the sushi stacks.
- Assemble the Sushi Stacks: In a mold or by hand, start layering the seasoned sushi rice as the base, then add a layer of spicy shrimp, followed by a layer of the sliced vegetables and avocado slices on top.
- Repeat Layering: Continue layering the ingredients in the same order—rice, shrimp, vegetables, and avocado—until you have a stacked presentation. Finish with a drizzle of extra spicy mayo over the top for added flavor and visual appeal.
- Serve: Cut the sushi stacks into portions carefully and serve chilled or at room temperature for the best texture and flavor experience.
Notes
- Quinoa is optional and can be used as a gluten-free alternative or supplement to sushi rice.
- Adjust the amount of sriracha in the spicy mayo to customize the heat level.
- Freshness of vegetables is key for the best crunch and flavor.
- Use a ring mold for neat, uniform sushi stacks or assemble carefully by hand.
- This recipe is best served fresh but can be refrigerated briefly before serving.
