Easy Shrimp Sushi Stack (Print Version)
# Ingredients:
→ Seasoned Rice Base
01 -
2 cups prepared sushi rice
02 -
2 tablespoons rice vinegar
03 -
1 tablespoon white sugar
→ Zesty Spicy Mayo
04 -
⅔ cup mayonnaise
05 -
2 tablespoons sriracha hot sauce
06 -
2 tablespoons fresh lime juice
→ Fresh Stack Layers
07 -
1 pound cooked shrimp, chopped into bite-sized pieces
08 -
1 cup fresh avocado, diced
09 -
1 cup crisp cucumber, diced
10 -
2 tablespoons furikake seasoning for finishing
# Instructions:
01 -
Start by cooking your sushi rice following the package directions until tender and sticky. Once done, transfer the warm rice to a mixing bowl and gently fold in the rice vinegar and sugar until well combined. Set this seasoned rice aside to cool slightly.
02 -
In a small bowl, whisk together the mayonnaise, sriracha, and fresh lime juice until smooth and creamy. This will be your flavor powerhouse for the dish.
03 -
Take your diced cooked shrimp and toss it with about 2 tablespoons of the spicy mayo mixture until each piece is nicely coated. Reserve the remaining spicy mayo for drizzling later.
04 -
Place a square of parchment paper on your serving plate and position a ring mold on top. Layer your ingredients starting with the seasoned rice as your foundation, followed by the diced avocado, then the cucumber, and finally crown it with the spicy shrimp mixture.
05 -
Carefully lift away the ring mold to reveal your gorgeous stack. Drizzle the remaining spicy mayo over the top and sprinkle generously with furikake seasoning before serving immediately.
# Notes:
01 -
Short-grain sushi rice works best for achieving that perfect sticky texture that holds the stack together beautifully.
02 -
Pre-cooked shrimp from the store works wonderfully, but you can also quickly steam or boil fresh shrimp and let them cool completely before chopping.
03 -
Choose a perfectly ripe avocado for the best creamy texture - it should yield slightly to gentle pressure but not be mushy.
04 -
You can peel and seed the cucumber if you prefer, though it's perfectly fine to leave the skin on for extra crunch and color.
05 -
No ring mold? No problem! Line a measuring cup with plastic wrap, build your stack in reverse order, then flip it onto your plate.
06 -
Adjust the sriracha amount to match your heat preference - start with less if you're sensitive to spice.
07 -
Serve alongside soy sauce for dipping and enjoy the perfect blend of textures and flavors.