Spicy Shrimp Sushi Stack
These fiery Spicy Shrimp Sushi Stacks combine all the beloved sushi flavors—shrimp, avocado, sushi rice, and spicy mayo—without the need for rolling. A simple yet elegant dish that’s perfect for sushi lovers!
Equipment
- Skillet
- Rice Cooker
- Mixing Bowl
- Sushi Mold or Ring
Ingredients
Main Ingredients
- 2 cups sushi rice rinsed until water runs clear
- 1 lb shrimp peeled and deveined
- 1 ripe avocado sliced
- 3 tbsp spicy mayo mix of mayonnaise and sriracha
- 1 tbsp soy sauce for cooking shrimp
- 1 tbsp rice vinegar for seasoning rice
- nori sheets cut into squares, for garnish
- sesame seeds for garnish
- green onions chopped, for garnish
Instructions
- Rinse the sushi rice until the water runs clear, then cook according to package directions. Stir in rice vinegar and let cool slightly.
- Heat a skillet with oil over medium heat. Add shrimp and soy sauce, cooking until pink and opaque (about 3–4 minutes). Remove from heat and let cool.
- In a bowl, mix shrimp with spicy mayo until evenly coated.
- Using a sushi mold or ring, layer sushi rice at the bottom, pressing gently to form a base.
- Add a layer of shrimp mixture followed by avocado slices. Repeat layers if desired for taller stacks.
- Top with nori squares, sesame seeds, and green onions. Carefully lift the mold and serve immediately.
Notes
Serve with pickled ginger, miso soup, or edamame for a complete sushi night. Best enjoyed fresh, but leftovers can be refrigerated for up to 24 hours. Avoid freezing due to avocado and rice texture changes.