Spicy Shrimp Sushi Stacks
These layered shrimp sushi stacks combine spicy pan-seared shrimp with sushi rice, creamy avocado, fresh cucumber, and a sweet-salty soy-sesame glaze. A fast, flavorful meal that looks impressive but is incredibly easy to make!
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tbsp sesame oil
- 2 tbsp sriracha sauce
- ½ cup mayonnaise
- 1 cup sushi rice
- 1½ cups water
- 1 tbsp rice vinegar for rice
- ½ tsp salt
- 1 avocado sliced
- 1 small cucumber julienned
- 1 tbsp sesame seeds optional
- Fresh cilantro or green onions optional
Instructions
- Rinse sushi rice under cold water until clear.
- Cook with water. Stir in vinegar and salt. Let sit 10 min.
- Heat olive oil in skillet. Cook shrimp 2–3 minutes per side.
- Mix soy sauce, vinegar, sesame oil, sugar, sriracha.
- Add shrimp, toss, and cook 1 more min.
- Layer rice, shrimp, avocado, and cucumber in mold or bowl. Press gently.
- See full steps with tips & photos → https://p4pd.org/spicy-shrimp-sushi-stacks/
Notes
- No Mold? Use a measuring cup lined with plastic wrap or build in a bowl for a rustic look.
- Spicy Mayo Hack: Adjust sriracha in the mayo to your heat level. Add a splash of lime for tang!
- Make-Ahead Tip: Cook the rice and shrimp ahead of time—assemble just before serving for best texture.