Description
A fun and interactive recipe for spicy shrimp sushi stacks, combining fresh shrimp, creamy avocado, and vinegared rice.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (or more to taste)
- 1 avocado, sliced
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Nori sheets for layering (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, let it cool slightly.
- Mix the rice vinegar, sugar, and salt until everything dissolves completely. Gently fold this mixture into the cooked rice, and allow it to cool to room temperature.
- Toss the shrimp in a bowl with soy sauce and sriracha. Heat a skillet over medium heat, and cook the shrimp until they turn pink and are fully cooked through, about 5-7 minutes. Remove from heat.
- Combine the mayonnaise and lime juice in another bowl until well blended.
- Assemble the sushi stacks! Grab a mold or a small cup. Start with a layer of sushi rice, followed by a layer of the sautéed shrimp, avocado slices, a drizzle of the lime mayonnaise, and a sprinkle of green onions and sesame seeds.
- Layer nori if using! Press down gently to ensure everything holds together nicely.
- Serve immediately and enjoy!
Notes
Kids will love stacking their ingredients, and you can customize the spice to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: sushi, shrimp, easy recipes, Japanese cuisine, spicy food