Spicy Shrimp Sushi Stacks (Print Version)
Layered spicy shrimp, rice, avocado, and cucumber, topped with furikake for a lively, colorful bite.
# Ingredients:
→ Sushi Rice
01 -
250 g short-grain rice
02 -
480 ml water
03 -
30 ml rice vinegar
04 -
12 g sugar
05 -
5 g salt
→ Spicy Shrimp
06 -
225 g cooked shrimp, peeled and deveined
07 -
45 g mayonnaise
08 -
15 ml sriracha sauce
→ For Assembly
09 -
150 g diced avocado
10 -
150 g diced cucumber
11 -
16 g furikake
12 -
15 ml lime juice
# Instructions:
01 -
Rinse the short-grain rice under cold water until the rinsing water is clear. Combine rice with water in a rice cooker or pot. Cook as per rice cooker instructions or bring to a boil on the stove, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and water absorbed.
02 -
In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl. Evenly drizzle the vinegar mixture over the rice and gently fold using a paddle or spatula. Allow seasoned rice to cool to room temperature.
03 -
In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce. Stir until shrimp are thoroughly coated in spicy mayo.
04 -
Using individual molds or small bowls, create layers starting with seasoned rice. Gently press the rice to compact. Add a layer of diced avocado, followed by diced cucumber. Top with the spicy shrimp mixture.
05 -
Apply gentle pressure on the filled molds to set the stacks. Carefully remove the molds to reveal structured stacks. Garnish each with furikake and drizzle with lime juice before serving.
# Notes:
01 -
Adjust the level of spiciness by varying the amount of sriracha to preference. Use firm, ripe avocados for clean layers.