Description
An elegant way to enjoy sushi flavors without rolling. Layers of seasoned sushi rice, spicy shrimp, creamy avocado, and crisp cucumber make these sushi stacks a perfect appetizer or weeknight dinner.
Ingredients
- 1 cup short-grain sushi rice, rinsed
- 1 lb shrimp, peeled and deveined
- 2 tablespoons sriracha sauce
- 1 tablespoon mayonnaise (preferably Japanese mayo)
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt to taste
- Nori sheets, cut into thin strips
Instructions
- Rinse the sushi rice under cold running water until the water runs clear.
- Cook the rice according to package directions and transfer to a shallow bowl.
- While the rice is still warm, fold in rice vinegar, sugar, and salt and let it cool slightly.
- Heat a skillet over medium-high heat and sauté the shrimp for 2–3 minutes per side until cooked through.
- Mix sriracha and mayonnaise in a bowl and toss the shrimp until evenly coated.
- Place a stacking mold on a serving plate and spoon a layer of rice into it, pressing gently.
- Add a layer of spicy shrimp, followed by avocado slices and cucumber. Press lightly to compact.
- Repeat layers until the mold is full, topping with more rice or shrimp and avocado.
- Carefully lift the mold straight up and garnish with nori strips.
- Serve immediately.
Notes
Best eaten immediately to preserve texture. For a gluten-free option, ensure the sriracha and mayonnaise are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Japanese