Description
This Shrimp Sushi Stack is a fun, deconstructed take on sushi that’s layered in a glass or ring mold. With seasoned sushi rice, creamy avocado, fresh shrimp, and a drizzle of spicy mayo, it’s a quick and impressive dish that’s perfect for sushi lovers at home.
Ingredients
Scale
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Shrimp Layer:
- 1 lb cooked shrimp, diced (peeled & deveined)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp grated ginger
For the Avocado Layer:
- 2 avocados, diced
- 1 tbsp lime juice
- Pinch of salt
For Toppings & Garnish:
- ¼ cup spicy mayo (mayonnaise + sriracha to taste)
- 1 tbsp sesame seeds
- 2 green onions, sliced thin
- Nori sheets, cut into thin strips (optional)
Instructions
- Cook the Rice:
- Rinse rice until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and reduce to low heat. Cook 15 minutes, rest 10 minutes.
- Stir in rice vinegar, sugar, and salt. Let cool slightly.
- Prepare Shrimp:
- In a bowl, toss shrimp with soy sauce, sesame oil, and grated ginger.
- Mix Avocado:
- Combine diced avocado with lime juice and a pinch of salt.
- Assemble Stacks:
- Using a round mold or ramekin, layer rice on the bottom, pressing gently.
- Add avocado layer, then shrimp mixture.
- Carefully remove mold to reveal stack.
- Garnish:
- Drizzle with spicy mayo, sprinkle sesame seeds and green onions, and top with nori strips if desired.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Appetizer
- Method: Assembly / No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 420kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg