Description
A delicious and creative way to enjoy sushi with a spicy twist, featuring layers of shrimp, avocado, and cucumber.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons sriracha sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sesame seeds
- 2 sheets nori, cut into small squares
- Green onions, chopped (for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
- In another bowl, combine the sriracha sauce and mayonnaise to create a spicy sauce. Add the cooked shrimp and toss until well coated.
- To assemble the sushi stacks, use a round mold or a small cup. Start by layering a spoonful of sushi rice at the bottom, followed by a layer of spicy shrimp, then a layer of avocado and cucumber. Repeat the layers until the mold is full, finishing with a layer of sushi rice on top.
- Carefully remove the mold and sprinkle sesame seeds and chopped green onions on top.
- Serve immediately with nori squares on the side for wrapping.
Notes
- For a creamier texture, add a bit more mayonnaise to the shrimp mixture.
- You can also substitute the shrimp with crab meat or tofu for a different flavor.
- For an extra kick, add diced jalapeños to the spicy sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg