Description
Sushi stacks bring restaurant-style excitement right to your kitchen table, packed with zesty shrimp and fresh ingredients that turn dinner into a personal celebration. Layers of seasoned rice, spicy shrimp, and crisp vegetables make this dish a total crowd-pleaser for your next casual gathering.
Ingredients
Scale
Main Ingredients:
- 1 pound large shrimp
- 2 cups sushi rice
- 2 ripe avocados
- 1 English cucumber
- 3 nori seaweed sheets
Cooking Liquid and Seasoning:
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Sauce and Garnish Ingredients:
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1–2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- Pinch of salt
- Sesame seeds
- Chopped green onions
- Spicy mayo
- Unagi sauce
Instructions
- Rinse sushi rice under cold water for 3-4 minutes until water runs clear. This removes excess starch for perfect rice texture.
- Combine 2 cups rinsed rice with 2 cups water in a saucepan. Bring to a boil at high heat, then reduce to low, covering tightly for 18 minutes.
- Remove rice from heat, letting it rest covered for 10 minutes to absorb remaining moisture.
- Whisk ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small pan over low heat until dissolved.
- Transfer rice to a large bowl, gently folding vinegar mixture using a rice paddle without mashing the grains.
- Cool rice to room temperature by fanning while folding to prevent nori from becoming soggy.
- Pat 1 pound shrimp dry with paper towels to ensure proper browning.
- Mix 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon sesame oil, ½ teaspoon garlic powder, and ¼ teaspoon cayenne in a bowl.
- Coat shrimp in spicy mayo mixture, marinating for 15-30 minutes in the refrigerator.
- Sear shrimp in a skillet at medium-high heat for 2-3 minutes per side until pink and opaque.
- Chop cooled shrimp into smaller pieces.
- Blend 2 avocados, ¼ cup sour cream, 2 tablespoons lime juice, 1 tablespoon cilantro, ¼ teaspoon salt, and ⅛ teaspoon pepper until smooth.
- Add 1-2 tablespoons water to adjust avocado crema consistency if needed.
- Create cucumber ribbons using a vegetable peeler, avoiding the seedy core.
- Marinate cucumber ribbons in 1 tablespoon rice vinegar, ½ teaspoon sugar, and a pinch of salt for 10-30 minutes.
- Arrange nori square as base, spreading a thin layer of rice.
- Add avocado crema over rice layer.
- Distribute chopped spicy shrimp evenly.
- Layer cucumber ribbons on top.
- Garnish with sesame seeds and chopped green onions.
- Optionally drizzle spicy mayo or unagi sauce.
- Serve immediately to maintain crisp textures and fresh flavors.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring each grain separates perfectly when cooked.
- Choose very fresh shrimp and pat them completely dry before marinating to achieve the best searing and flavor absorption.
- Marinate cucumber ribbons briefly to add a tangy, crisp element without making them too soft or waterlogged.
- When assembling the stack, work quickly and use gentle pressure to keep layers compact and visually appealing.
- Prep Time: 1 hour - 1 hour 20 minutes
- Cook Time: 20-23 minutes
- Category: Shrimp
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 314 kcal
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 13 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 185 mg