Description
Delightful spicy shrimp sushi stacks with a balance of textures and flavors, making them a perfect dish for any occasion.
Ingredients
- 1 cup short-grain sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cooked shrimp, chopped
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 avocado, mashed with lime juice
- ½ cucumber, finely diced
- Furikake or sesame seeds (for garnish)
Instructions
- Rinse the sushi rice until the water runs clear.
- Cook the rice according to your preferred method and season it with rice vinegar, sugar, and salt.
- Allow the rice to cool to room temperature.
- Combine the chopped shrimp with mayonnaise and sriracha, adjusting the spiciness to taste, and chill the mixture.
- Mash the avocado with lime juice and a pinch of salt.
- Pat the diced cucumber dry with a paper towel.
- Layer the rice, then cucumber, followed by avocado, and top with the shrimp mixture in a lightly oiled mold.
- Invert the mold onto a plate, tapping gently to release the sushi stacks.
- Garnish with spicy mayo, furikake, and herbs or microgreens.
Notes
Use fresh ingredients for the best flavor and enjoy customizing the heat with sriracha.
