Description
Layered with seasoned rice, creamy spicy shrimp, avocado, and crunchy veggies—these sushi stacks are a fun, no-roll twist on sushi night.
Ingredients
1 cup sushi rice
1¼ cups water
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
8 oz cooked shrimp, peeled and chopped
2 tbsp mayonnaise
1 tbsp Sriracha (adjust to taste)
1 tsp sesame oil
1 avocado, diced
1 small cucumber, cut into matchsticks
1 green onion, thinly sliced
1 sheet nori, cut into thin strips
1 tsp sesame seeds, toasted
1 tsp soy sauce (or tamari)
Instructions
Rinse rice until water runs clear. Cook with water: bring to a boil, cover, simmer for 18 minutes. Let sit 10 minutes off heat.
Mix vinegar, sugar, and salt. Fold into warm rice. Let cool.
Stir shrimp with mayo, Sriracha, and sesame oil.
Use a food ring or mold: press in rice, add spicy shrimp, top with avocado.
Remove mold and garnish with cucumber, green onion, nori, and sesame seeds. Drizzle with soy sauce.
Notes
Swap shrimp for crab or salmon.
Add pickled ginger or wasabi mayo for extra zing.
Use a cleaned tuna can as a DIY food ring.
Keep ingredients separate if prepping ahead.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Assembled
- Cuisine: Japanese-Inspired
