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Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks: A Flavorful Twist on Sushi Night

Spicy Shrimp Sushi Stacks offer a deliciously simple and visually stunning sushi alternative, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp peeled and deveined
  • 1 tablespoon Olive Oil or grapeseed oil
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sriracha Sauce adjust to taste
For the Rice
  • 2 cups Sushi Rice
  • 2 cups Water
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sugar can be omitted
  • 1 teaspoon Salt for seasoning
For the Toppings
  • 1 large Avocado fresh
  • 1 cup Cucumber or bell pepper
  • 1 tablespoon Sesame Oil
  • ½ cup Mayonnaise or Greek yogurt
  • 2 tablespoons Sesame Seeds optional
  • Fresh Cilantro or Green Onions optional for garnish
For Additional Flavor
  • 1 tablespoon Extra Rice Vinegar for enhancing flavor

Equipment

  • skillet
  • pot
  • round mold
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Prepare Sushi Rice: Rinse sushi rice under cold water, combine with water in pot, boil, then simmer for 15 minutes. Stir in rice vinegar and salt, sit covered for 10 minutes.
  2. Cook Shrimp: Heat olive oil in skillet, add shrimp, cook 2-3 minutes on each side. Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha; pour over shrimp and cook for 1 more minute.
  3. Make Spicy Mayo: Combine mayonnaise with sriracha, mix well. Adjust heat to preference.
  4. Assemble Stacks: Use a round mold, layer sushi rice, then shrimp, avocado, and cucumber. Compress gently to hold shape.
  5. Garnish & Serve: Remove the mold, drizzle piles with spicy mayo, and sprinkle with sesame seeds and herbs. Serve fresh.

Nutrition

Serving: 1stackCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 6mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Assemble stacks fresh for the best texture.

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