Description
Layered shrimp sushi stacks deliver a zesty punch that’ll make your taste buds dance with excitement. Crisp rice, tender shrimp, and spicy sauce come together in a quick, restaurant-worthy dish you can easily craft at home.
Ingredients
Scale
Protein:
- 1 lb large shrimp
Rice and Base:
- 1 cup sushi rice
- 1 ½ cups water
- ½ teaspoon salt
- 1 tablespoon rice vinegar
Seasonings and Sauces:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons sriracha sauce
- ½ cup mayonnaise
Garnish and Accompaniments:
- 1 avocado
- 1 small cucumber
- 1 tablespoon sesame seeds
- Fresh cilantro
- Fresh green onions
Instructions
- Thoroughly rinse 1 cup of sushi rice under cold water until the water becomes clear, which removes excess starch.
- Combine rice with 1½ cups water in a medium pot, bringing the mixture to a rolling boil over high heat.
- Reduce heat to low, cover the pot, and simmer the rice precisely for 15 minutes without lifting the lid.
- Remove pot from heat, stir in 1 tablespoon rice vinegar and ½ teaspoon salt, then let your rice rest covered for 10 minutes.
- Pat 1 lb large shrimp completely dry with paper towels to ensure perfect searing.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add shrimp to hot skillet, cooking exactly 2-3 minutes per side until they turn opaque and develop a light golden color.
- Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons sugar, and 2 tablespoons sriracha in a small bowl.
- Pour sauce mixture over shrimp, stirring continuously for 1 additional minute to coat evenly.
- Select a round mold or cleaned can to help create your stack’s perfect shape.
- Press a layer of warm rice into the mold, compacting it gently but firmly.
- Carefully top rice with your spicy sautéed shrimp.
- Layer thinly sliced avocado and julienned cucumber on top of the shrimp.
- Gently remove the mold to reveal your stack’s beautiful layers.
- Sprinkle 1 tablespoon sesame seeds over the top and garnish with fresh chopped cilantro or green onions.
Notes
- Cook rice thoroughly to avoid a mushy or crunchy texture, which can ruin the entire stack’s consistency.
- Use fresh, high-quality shrimp and ensure they are completely deveined for the best flavor and presentation.
- When creating the stack, press each layer gently but firmly to help the components hold their shape without falling apart.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free sriracha sauce to maintain the dish’s spicy profile.
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Category: Shrimp
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 309 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 195 mg