Description
These Spicy Shrimp Sushi Stacks are a fun twist on traditional sushi, with layers of seasoned rice, creamy avocado, crisp cucumber, and spicy shrimp, all topped with a sprinkle of furikake for added flavor and texture.
Ingredients
Units
Scale
For the sushi rice:
- 1 cup uncooked short-grained rice, well rinsed
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed
- 1 cup cucumber, diced
- 1 tablespoon lime juice
- Salt to taste
For the spicy shrimp:
- 1/2 pound cooked shrimp, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
For the stacks:
- 4 teaspoons furikake
Instructions
- For the sushi rice: Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit. Gently fold the mixture of the rice vinegar, sugar, and salt into the rice.
- For the avocado and cucumber layer: Mix everything.
- For the spicy shrimp: Mix everything.
- For the stacks: Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixture and a sprinkle of furikake. Option: Change the cooked shrimp with your favorite sushi meat like raw tuna, salmon, etc. Option: Add a layer of diced mango! Tip: Use an empty can of soup with both ends removed to stack the layers. Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Notes
- Furikake is a Japanese-style rice seasoning that typically contains toasted sesame seeds, salt, and shredded toasted nori.
Nutrition
- Serving Size: 1 stack
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
