Description
Spicy Shrimp Sushi Stacks offer a delicious and visually appealing way to enjoy sushi flavors layered with bold, spicy shrimp and fresh vegetables. This easy-to-prepare recipe layers perfectly seasoned sushi rice, tender sautéed shrimp tossed in spicy mayo, and crisp, colorful veggies like cucumber, bell pepper, carrots, and creamy avocado, making for a delightful appetizer or light meal in just 25 minutes.
Ingredients
Scale
Seafood
- 1 pound shrimp, peeled and deveined
Rice and Grains
- 2 cups sushi rice, rinsed and cooked
- 1 cup quinoa, cooked (optional, gluten-free)
Vegetables
- 1 cup cucumber, sliced into thin strips
- 1 cup bell pepper (any variety), sliced
- 2 medium carrots, thinly sliced
- 1 ripe avocado, sliced
Condiments
- 1/4 cup spicy mayo (made by mixing mayonnaise with sriracha)
- 2 tablespoons extra spicy mayo (for drizzling)
- Rice vinegar, sugar, and salt (to season sushi rice)
- Oil, for sautéing
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice following package instructions. Once cooked, season the rice with rice vinegar, sugar, and salt, stirring gently to combine and allow to cool to room temperature.
- Sauté 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 shrimp with 1/4 cup spicy mayo so they are well coated.
- Prepare Vegetables: Slice the cucumbers, bell peppers, and carrots into thin strips for easy layering and fresh texture in the stacks.
- Assemble Sushi Stacks: In serving molds or carefully by hand, layer a portion of sushi rice as the base. Add a layer of spicy shrimp, then layer the sliced vegetables and avocado on top. Repeat the layering process to build a tall stack, finishing with a drizzle of the extra 2 tablespoons of spicy mayo on top.
- Serve: Carefully remove the mold if used, or keep the stacks held firmly together. Cut into portions if stacked in a large mold and serve chilled or at room temperature for the best flavor and texture experience.
Notes
- The quinoa is optional and can be mixed with sushi rice or served separately for a gluten-free variation.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- Use fresh, high-quality shrimp for the best flavor and texture.
- You can prepare the spicy mayo in advance and store it refrigerated for up to 3 days.
- This recipe can be served as an appetizer or a light lunch for 4 people.
- For a vegetarian version, substitute shrimp with marinated tofu or tempeh.
