Spicy Shrimp Sushi Stacks (Print-Friendly Version)

Layers shrimp, sushi rice, creamy avocado, and spicy mayo for vibrant color, flavor, and texture in every bite.

# Ingredients:

→ Shrimp

01 - 450 g large shrimp, peeled and deveined
02 - 2 tablespoons (30 ml) olive oil
03 - 2 tablespoons (30 ml) soy sauce
04 - 1 tablespoon (15 ml) rice vinegar
05 - 2 teaspoons (8 g) caster sugar
06 - 1 tablespoon (15 ml) sesame oil
07 - 2 tablespoons (30 ml) sriracha sauce

→ Spicy Mayo

08 - 120 ml mayonnaise
09 - 1 tablespoon (15 ml) sriracha sauce

→ Sushi Rice

10 - 200 g sushi rice
11 - 360 ml water
12 - 1 tablespoon (15 ml) rice vinegar
13 - 0.5 teaspoon (3 g) salt

→ Vegetables and Garnishes

14 - 1 ripe avocado, sliced
15 - 1 small cucumber, julienned
16 - 1 tablespoon (9 g) sesame seeds, for garnish (optional)
17 - Fresh cilantro or sliced green onions, for garnish (optional)

# Steps:

01 - Rinse the sushi rice under cold running water until the water remains clear. In a medium saucepan, combine the rinsed rice with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat, stir in rice vinegar and salt, re-cover, and let stand for 10 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2 to 3 minutes per side until fully cooked and opaque.
03 - In a small bowl, mix together soy sauce, rice vinegar, sesame oil, caster sugar, and sriracha. Drizzle the mixture over the cooked shrimp in the pan, toss to coat, and cook for an additional 1 minute to allow the flavors to infuse.
04 - Whisk together mayonnaise and sriracha in a small bowl until smooth. Adjust heat according to preference.
05 - Press a layer of seasoned sushi rice into the base of a round mold or clean glass. Top with a portion of spicy shrimp, followed by a layer of avocado slices and julienned cucumber. Drizzle with spicy mayo. Garnish with sesame seeds and fresh herbs as desired.
06 - Gently remove molds and serve sushi stacks immediately for optimal texture and presentation.

# Notes & Tips:

01 - For optimal texture, avoid overcooking the shrimp—sauté just until pink and opaque.
02 - Sushi rice and shrimp can be prepared ahead and refrigerated, but assemble stacks just before serving.
03 - Substitute coconut aminos for a gluten-free soy alternative if required.
04 - Increase or decrease sriracha based on desired spice level.

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