Spicy Shrimp Sushi Stacks Tasty and Simple Recipe

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- 1 lb shrimp, peeled and deveined - 1 tablespoon sriracha - 1 tablespoon mayonnaise - 1 cup sushi rice - 1 1/4 cups water - 1 tablespoon rice vinegar - 1 teaspoon sugar - 1/2 teaspoon salt - 1 avocado, thinly sliced - 1 cucumber, halved and sliced - 3 sheets nori, cut into small squares - Sesame seeds, for garnish - Pickled ginger and wasabi, for serving To make Spicy Shrimp Sushi Stacks, you need a few key ingredients. First, use fresh shrimp. They give the best taste. The spicy mayo, made from sriracha and mayonnaise, adds a kick to the dish. Next, sushi rice is crucial. It should be sticky and fluffy. This rice binds the stacks together. Rinse it well to remove extra starch. The fresh toppings are vital for color and flavor. Creamy avocado and crisp cucumber balance the spice of the shrimp. Nori adds a nice touch too. It gives a slight crunch. Don't forget sesame seeds! They add a nutty flavor and look great on top. You can serve these sushi stacks with pickled ginger and wasabi. They enhance the dish and bring a traditional touch. For the full recipe, check out the [Full Recipe]. - Rinse the sushi rice under cold water. - Combine rice and water in saucepan and bring to boil. - Simmer and steam the rice. Start by rinsing the sushi rice. This helps remove extra starch. Rinse it in cold water until the water runs clear. Then, combine the rinsed rice with 1 1/4 cups of water in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After this, turn off the heat. Let the rice steam in the pot for another 10 minutes. This step is key for fluffy sushi rice. - Whisk together rice vinegar, sugar, and salt. - Heat mixture until sugar dissolves. - Fluff the cooked rice and fold in the seasoning. In a small bowl, whisk together rice vinegar, sugar, and salt. Heat this mixture in the microwave for about 30 seconds. You want the sugar to dissolve completely. Once the rice is cooked, fluff it with a fork. Gently fold in the vinegar mixture. This adds flavor and shine to your rice. - Mix sriracha and mayonnaise to create spicy mayo. - Sauté shrimp until pink and opaque. - Toss shrimp in spicy mayo until coated. For the spicy shrimp, mix sriracha and mayonnaise in a bowl. This is your spicy mayo. In a large skillet, heat a little oil over medium heat. Add the shrimp and sauté for 3-4 minutes. Cook until the shrimp turn pink and opaque. Remove the skillet from the heat and toss the shrimp in the spicy mayo until they are well coated. This step makes the shrimp flavorful and creamy. - Layer sushi rice, spicy shrimp, avocado, and cucumber in mold. - Repeat layers until mold is full. - Ensure layers are pressed down gently. To assemble the sushi stacks, you need a round mold. Start with a layer of sushi rice at the bottom. Press it down gently. Next, add a layer of the spicy shrimp, followed by slices of avocado and cucumber. Repeat the layers until the mold is full. Make sure each layer is pressed down gently. This helps the stacks hold their shape. - Carefully lift the mold to reveal sushi stacks. - Sprinkle sesame seeds and garnish with nori. - Serve with pickled ginger and wasabi. Once assembled, lift the mold off slowly. You will see your beautiful sushi stacks. For a finishing touch, sprinkle sesame seeds on top. You can also add small squares of nori around the base for extra flavor. Serve your delicious sushi stacks with a side of pickled ginger and a dab of wasabi. These details enhance the overall experience. For the full recipe, check out the complete guide. To make great sushi rice, you must rinse it well. Rinsing removes extra starch. This gives the rice a nice, chewy texture. Rinse until the water runs clear. This step is key for great sushi. After cooking, let the rice rest. This resting time helps the rice firm up. It also allows the flavors to develop. You can boost flavors with different sauces or spices. Try adding spicy mayo, sesame oil, or even a splash of lime juice. Each adds a unique twist. Choosing the right sushi vinegar is also important. It adds depth and a slight sweetness. Taste as you go to find your perfect mix. Plating can make your sushi stacks pop. Use a clean plate to showcase your work. Create height with your stacks for visual appeal. Color balance is key too. Use fresh ingredients like bright avocado and crisp cucumber. Add some sesame seeds on top for a nice crunch. This makes your dish not only tasty but beautiful too. {{image_4}} You can switch out shrimp for other proteins. Crab, salmon, or even tofu work well. Each protein brings its own flavor. Crab gives a sweet taste, while salmon offers a rich, buttery texture. Tofu is great for a plant-based option and soaks up flavors well. Using different seafood options keeps your meal exciting and fresh. If you want a vegan take, skip the shrimp. Load your stack with fresh veggies instead. Think cucumbers, carrots, and bell peppers. You can also add avocado for creaminess. For sauces, try a soy sauce blend or a sweet chili sauce. These flavors complement your veggies and create a tasty dish. Do you prefer spicy or mild? You can easily adjust the heat level. Add more sriracha for a kick or use less for a milder flavor. You can also try adding toppings like mango or shredded carrots. These add sweetness and crunch to your sushi stacks. Experiment with what you like best! For the complete recipe, check out the [Full Recipe]. To keep your spicy shrimp sushi stacks fresh, refrigerate leftovers in an airtight container. This helps maintain their flavor and texture. They last about 1-2 days in the fridge. If you see any signs of spoilage, like an off smell or change in color, toss them out. You can freeze sushi stacks, but it is tricky. Do not freeze them with the toppings like avocado or cucumber. They do not freeze well. Instead, freeze only the sushi rice and shrimp in a separate container. When reheating, thaw in the fridge overnight. Heat gently in a skillet. This keeps the texture nice. Serve your sushi stacks fresh for the best taste. Add pickled ginger and wasabi on the side for a kick. Pair them with a light salad or miso soup. A crisp white wine or sake works well to enhance the meal. Enjoy your delicious sushi stacks with friends and family! Don't forget to check out the Full Recipe for more details. The best rice for sushi is short-grain rice. It is sticky and holds together well. Varieties like Koshihikari and Calrose are popular choices. They help create the perfect texture for sushi rolls and stacks. Sticky rice allows for easy handling and a great bite. Yes, you can prep sushi stacks ahead. Cook your sushi rice and shrimp earlier in the day. Store them in the fridge. Assemble the stacks just before serving. This keeps the rice fresh and the shrimp tasty. Cooked shrimp turns pink and opaque. When done, it curls into a C shape. Avoid overcooking, as shrimp can become tough. It usually takes about 3 to 4 minutes of cooking time. Keep an eye on the color for the best results. Yes, you can use gluten-free soy sauce. Brands like Tamari and Coconut Aminos are great alternatives. They offer a similar taste without gluten. Always check labels to ensure they meet your dietary needs. Many sauces enhance the flavor of sushi stacks. Soy sauce is classic, but you can try spicy mayo too. A drizzle of eel sauce or ponzu adds a nice touch. For a kick, wasabi or sriracha work well too. To get perfect sushi rice, rinse it well before cooking. This removes excess starch. Use the right water-to-rice ratio, which is usually 1.25 cups water for 1 cup rice. Let the rice rest after cooking for the best texture. Fluff it gently with a fork before serving. For the full recipe of Spicy Shrimp Sushi Stacks, check out the earlier sections. In this blog post, we explored the key ingredients and steps to create delicious spicy shrimp sushi stacks. From preparing sushi rice to adding fresh toppings, each part is essential for great taste. Remember, you can play with flavors and even swap proteins for variety. Enjoy experimenting with these stacks and impress your friends at your next gathering. Lastly, follow the tips to store and serve these sushi stacks perfectly. Your efforts will surely lead to tasty rewards!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your sushi game? With my simple Spicy Shrimp Sushi Stacks recipe, you can create a delicious and visually stunning dish right at home. This recipe is perfect for seafood lovers and adds a kick to your meal. I’ll guide you through easy steps and fresh ingredients to craft these flavorful layers, making your next gathering memorable. Let’s dive in and make sushi stacking fun and tasty!

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Ingredients

Main Ingredients for Spicy Shrimp Sushi Stacks

– 1 lb shrimp, peeled and deveined

– 1 tablespoon sriracha

– 1 tablespoon mayonnaise

Sushi Rice Essentials

– 1 cup sushi rice

– 1 1/4 cups water

– 1 tablespoon rice vinegar

– 1 teaspoon sugar

– 1/2 teaspoon salt

Fresh Toppings and Garnishes

– 1 avocado, thinly sliced

– 1 cucumber, halved and sliced

– 3 sheets nori, cut into small squares

– Sesame seeds, for garnish

– Pickled ginger and wasabi, for serving

To make Spicy Shrimp Sushi Stacks, you need a few key ingredients. First, use fresh shrimp. They give the best taste. The spicy mayo, made from sriracha and mayonnaise, adds a kick to the dish.

Next, sushi rice is crucial. It should be sticky and fluffy. This rice binds the stacks together. Rinse it well to remove extra starch.

The fresh toppings are vital for color and flavor. Creamy avocado and crisp cucumber balance the spice of the shrimp. Nori adds a nice touch too. It gives a slight crunch. Don’t forget sesame seeds! They add a nutty flavor and look great on top.

You can serve these sushi stacks with pickled ginger and wasabi. They enhance the dish and bring a traditional touch. For the full recipe, check out the [Full Recipe].

Step-by-Step Instructions

Cooking the Sushi Rice

– Rinse the sushi rice under cold water.

– Combine rice and water in saucepan and bring to boil.

– Simmer and steam the rice.

Start by rinsing the sushi rice. This helps remove extra starch. Rinse it in cold water until the water runs clear. Then, combine the rinsed rice with 1 1/4 cups of water in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After this, turn off the heat. Let the rice steam in the pot for another 10 minutes. This step is key for fluffy sushi rice.

Preparing the Sushi Rice Seasoning

– Whisk together rice vinegar, sugar, and salt.

– Heat mixture until sugar dissolves.

– Fluff the cooked rice and fold in the seasoning.

In a small bowl, whisk together rice vinegar, sugar, and salt. Heat this mixture in the microwave for about 30 seconds. You want the sugar to dissolve completely. Once the rice is cooked, fluff it with a fork. Gently fold in the vinegar mixture. This adds flavor and shine to your rice.

Making Spicy Shrimp

– Mix sriracha and mayonnaise to create spicy mayo.

– Sauté shrimp until pink and opaque.

– Toss shrimp in spicy mayo until coated.

For the spicy shrimp, mix sriracha and mayonnaise in a bowl. This is your spicy mayo. In a large skillet, heat a little oil over medium heat. Add the shrimp and sauté for 3-4 minutes. Cook until the shrimp turn pink and opaque. Remove the skillet from the heat and toss the shrimp in the spicy mayo until they are well coated. This step makes the shrimp flavorful and creamy.

Assembling the Sushi Stacks

– Layer sushi rice, spicy shrimp, avocado, and cucumber in mold.

– Repeat layers until mold is full.

– Ensure layers are pressed down gently.

To assemble the sushi stacks, you need a round mold. Start with a layer of sushi rice at the bottom. Press it down gently. Next, add a layer of the spicy shrimp, followed by slices of avocado and cucumber. Repeat the layers until the mold is full. Make sure each layer is pressed down gently. This helps the stacks hold their shape.

Finishing Touches

– Carefully lift the mold to reveal sushi stacks.

– Sprinkle sesame seeds and garnish with nori.

– Serve with pickled ginger and wasabi.

Once assembled, lift the mold off slowly. You will see your beautiful sushi stacks. For a finishing touch, sprinkle sesame seeds on top. You can also add small squares of nori around the base for extra flavor. Serve your delicious sushi stacks with a side of pickled ginger and a dab of wasabi. These details enhance the overall experience. For the full recipe, check out the complete guide.

Tips & Tricks

Perfecting Your Sushi Rice

To make great sushi rice, you must rinse it well. Rinsing removes extra starch. This gives the rice a nice, chewy texture. Rinse until the water runs clear. This step is key for great sushi. After cooking, let the rice rest. This resting time helps the rice firm up. It also allows the flavors to develop.

Enhancing Flavor Profiles

You can boost flavors with different sauces or spices. Try adding spicy mayo, sesame oil, or even a splash of lime juice. Each adds a unique twist. Choosing the right sushi vinegar is also important. It adds depth and a slight sweetness. Taste as you go to find your perfect mix.

Plating Suggestions

Plating can make your sushi stacks pop. Use a clean plate to showcase your work. Create height with your stacks for visual appeal. Color balance is key too. Use fresh ingredients like bright avocado and crisp cucumber. Add some sesame seeds on top for a nice crunch. This makes your dish not only tasty but beautiful too.

Variations

Alternative Proteins

You can switch out shrimp for other proteins. Crab, salmon, or even tofu work well. Each protein brings its own flavor. Crab gives a sweet taste, while salmon offers a rich, buttery texture. Tofu is great for a plant-based option and soaks up flavors well. Using different seafood options keeps your meal exciting and fresh.

Vegan Versions

If you want a vegan take, skip the shrimp. Load your stack with fresh veggies instead. Think cucumbers, carrots, and bell peppers. You can also add avocado for creaminess. For sauces, try a soy sauce blend or a sweet chili sauce. These flavors complement your veggies and create a tasty dish.

Flavor Adjustments

Do you prefer spicy or mild? You can easily adjust the heat level. Add more sriracha for a kick or use less for a milder flavor. You can also try adding toppings like mango or shredded carrots. These add sweetness and crunch to your sushi stacks. Experiment with what you like best!

For the complete recipe, check out the [Full Recipe].

Storage Info

Short-term Storage

To keep your spicy shrimp sushi stacks fresh, refrigerate leftovers in an airtight container. This helps maintain their flavor and texture. They last about 1-2 days in the fridge. If you see any signs of spoilage, like an off smell or change in color, toss them out.

Freezing Guidelines

You can freeze sushi stacks, but it is tricky. Do not freeze them with the toppings like avocado or cucumber. They do not freeze well. Instead, freeze only the sushi rice and shrimp in a separate container. When reheating, thaw in the fridge overnight. Heat gently in a skillet. This keeps the texture nice.

Serving Recommendations

Serve your sushi stacks fresh for the best taste. Add pickled ginger and wasabi on the side for a kick. Pair them with a light salad or miso soup. A crisp white wine or sake works well to enhance the meal. Enjoy your delicious sushi stacks with friends and family! Don’t forget to check out the Full Recipe for more details.

FAQs

What is the best type of rice for sushi?

The best rice for sushi is short-grain rice. It is sticky and holds together well. Varieties like Koshihikari and Calrose are popular choices. They help create the perfect texture for sushi rolls and stacks. Sticky rice allows for easy handling and a great bite.

Can I make sushi stacks ahead of time?

Yes, you can prep sushi stacks ahead. Cook your sushi rice and shrimp earlier in the day. Store them in the fridge. Assemble the stacks just before serving. This keeps the rice fresh and the shrimp tasty.

How to tell when shrimp is cooked properly?

Cooked shrimp turns pink and opaque. When done, it curls into a C shape. Avoid overcooking, as shrimp can become tough. It usually takes about 3 to 4 minutes of cooking time. Keep an eye on the color for the best results.

Are there gluten-free options for this recipe?

Yes, you can use gluten-free soy sauce. Brands like Tamari and Coconut Aminos are great alternatives. They offer a similar taste without gluten. Always check labels to ensure they meet your dietary needs.

What dipping sauces pair well with sushi stacks?

Many sauces enhance the flavor of sushi stacks. Soy sauce is classic, but you can try spicy mayo too. A drizzle of eel sauce or ponzu adds a nice touch. For a kick, wasabi or sriracha work well too.

How do I get the perfect texture for sushi rice?

To get perfect sushi rice, rinse it well before cooking. This removes excess starch. Use the right water-to-rice ratio, which is usually 1.25 cups water for 1 cup rice. Let the rice rest after cooking for the best texture. Fluff it gently with a fork before serving.

For the full recipe of Spicy Shrimp Sushi Stacks, check out the earlier sections.

In this blog post, we explored the key ingredients and steps to create delicious spicy shrimp sushi stacks. From preparing sushi rice to adding fresh toppings, each part is essential for great taste. Remember, you can play with flavors and even swap proteins for variety. Enjoy experimenting with these stacks and impress your friends at your next gathering. Lastly, follow the tips to store and serve these sushi stacks perfectly. Your efforts will surely lead to tasty rewards!

- 1 lb shrimp, peeled and deveined - 1 tablespoon sriracha - 1 tablespoon mayonnaise - 1 cup sushi rice - 1 1/4 cups water - 1 tablespoon rice vinegar - 1 teaspoon sugar - 1/2 teaspoon salt - 1 avocado, thinly sliced - 1 cucumber, halved and sliced - 3 sheets nori, cut into small squares - Sesame seeds, for garnish - Pickled ginger and wasabi, for serving To make Spicy Shrimp Sushi Stacks, you need a few key ingredients. First, use fresh shrimp. They give the best taste. The spicy mayo, made from sriracha and mayonnaise, adds a kick to the dish. Next, sushi rice is crucial. It should be sticky and fluffy. This rice binds the stacks together. Rinse it well to remove extra starch. The fresh toppings are vital for color and flavor. Creamy avocado and crisp cucumber balance the spice of the shrimp. Nori adds a nice touch too. It gives a slight crunch. Don't forget sesame seeds! They add a nutty flavor and look great on top. You can serve these sushi stacks with pickled ginger and wasabi. They enhance the dish and bring a traditional touch. For the full recipe, check out the [Full Recipe]. - Rinse the sushi rice under cold water. - Combine rice and water in saucepan and bring to boil. - Simmer and steam the rice. Start by rinsing the sushi rice. This helps remove extra starch. Rinse it in cold water until the water runs clear. Then, combine the rinsed rice with 1 1/4 cups of water in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After this, turn off the heat. Let the rice steam in the pot for another 10 minutes. This step is key for fluffy sushi rice. - Whisk together rice vinegar, sugar, and salt. - Heat mixture until sugar dissolves. - Fluff the cooked rice and fold in the seasoning. In a small bowl, whisk together rice vinegar, sugar, and salt. Heat this mixture in the microwave for about 30 seconds. You want the sugar to dissolve completely. Once the rice is cooked, fluff it with a fork. Gently fold in the vinegar mixture. This adds flavor and shine to your rice. - Mix sriracha and mayonnaise to create spicy mayo. - Sauté shrimp until pink and opaque. - Toss shrimp in spicy mayo until coated. For the spicy shrimp, mix sriracha and mayonnaise in a bowl. This is your spicy mayo. In a large skillet, heat a little oil over medium heat. Add the shrimp and sauté for 3-4 minutes. Cook until the shrimp turn pink and opaque. Remove the skillet from the heat and toss the shrimp in the spicy mayo until they are well coated. This step makes the shrimp flavorful and creamy. - Layer sushi rice, spicy shrimp, avocado, and cucumber in mold. - Repeat layers until mold is full. - Ensure layers are pressed down gently. To assemble the sushi stacks, you need a round mold. Start with a layer of sushi rice at the bottom. Press it down gently. Next, add a layer of the spicy shrimp, followed by slices of avocado and cucumber. Repeat the layers until the mold is full. Make sure each layer is pressed down gently. This helps the stacks hold their shape. - Carefully lift the mold to reveal sushi stacks. - Sprinkle sesame seeds and garnish with nori. - Serve with pickled ginger and wasabi. Once assembled, lift the mold off slowly. You will see your beautiful sushi stacks. For a finishing touch, sprinkle sesame seeds on top. You can also add small squares of nori around the base for extra flavor. Serve your delicious sushi stacks with a side of pickled ginger and a dab of wasabi. These details enhance the overall experience. For the full recipe, check out the complete guide. To make great sushi rice, you must rinse it well. Rinsing removes extra starch. This gives the rice a nice, chewy texture. Rinse until the water runs clear. This step is key for great sushi. After cooking, let the rice rest. This resting time helps the rice firm up. It also allows the flavors to develop. You can boost flavors with different sauces or spices. Try adding spicy mayo, sesame oil, or even a splash of lime juice. Each adds a unique twist. Choosing the right sushi vinegar is also important. It adds depth and a slight sweetness. Taste as you go to find your perfect mix. Plating can make your sushi stacks pop. Use a clean plate to showcase your work. Create height with your stacks for visual appeal. Color balance is key too. Use fresh ingredients like bright avocado and crisp cucumber. Add some sesame seeds on top for a nice crunch. This makes your dish not only tasty but beautiful too. {{image_4}} You can switch out shrimp for other proteins. Crab, salmon, or even tofu work well. Each protein brings its own flavor. Crab gives a sweet taste, while salmon offers a rich, buttery texture. Tofu is great for a plant-based option and soaks up flavors well. Using different seafood options keeps your meal exciting and fresh. If you want a vegan take, skip the shrimp. Load your stack with fresh veggies instead. Think cucumbers, carrots, and bell peppers. You can also add avocado for creaminess. For sauces, try a soy sauce blend or a sweet chili sauce. These flavors complement your veggies and create a tasty dish. Do you prefer spicy or mild? You can easily adjust the heat level. Add more sriracha for a kick or use less for a milder flavor. You can also try adding toppings like mango or shredded carrots. These add sweetness and crunch to your sushi stacks. Experiment with what you like best! For the complete recipe, check out the [Full Recipe]. To keep your spicy shrimp sushi stacks fresh, refrigerate leftovers in an airtight container. This helps maintain their flavor and texture. They last about 1-2 days in the fridge. If you see any signs of spoilage, like an off smell or change in color, toss them out. You can freeze sushi stacks, but it is tricky. Do not freeze them with the toppings like avocado or cucumber. They do not freeze well. Instead, freeze only the sushi rice and shrimp in a separate container. When reheating, thaw in the fridge overnight. Heat gently in a skillet. This keeps the texture nice. Serve your sushi stacks fresh for the best taste. Add pickled ginger and wasabi on the side for a kick. Pair them with a light salad or miso soup. A crisp white wine or sake works well to enhance the meal. Enjoy your delicious sushi stacks with friends and family! Don't forget to check out the Full Recipe for more details. The best rice for sushi is short-grain rice. It is sticky and holds together well. Varieties like Koshihikari and Calrose are popular choices. They help create the perfect texture for sushi rolls and stacks. Sticky rice allows for easy handling and a great bite. Yes, you can prep sushi stacks ahead. Cook your sushi rice and shrimp earlier in the day. Store them in the fridge. Assemble the stacks just before serving. This keeps the rice fresh and the shrimp tasty. Cooked shrimp turns pink and opaque. When done, it curls into a C shape. Avoid overcooking, as shrimp can become tough. It usually takes about 3 to 4 minutes of cooking time. Keep an eye on the color for the best results. Yes, you can use gluten-free soy sauce. Brands like Tamari and Coconut Aminos are great alternatives. They offer a similar taste without gluten. Always check labels to ensure they meet your dietary needs. Many sauces enhance the flavor of sushi stacks. Soy sauce is classic, but you can try spicy mayo too. A drizzle of eel sauce or ponzu adds a nice touch. For a kick, wasabi or sriracha work well too. To get perfect sushi rice, rinse it well before cooking. This removes excess starch. Use the right water-to-rice ratio, which is usually 1.25 cups water for 1 cup rice. Let the rice rest after cooking for the best texture. Fluff it gently with a fork before serving. For the full recipe of Spicy Shrimp Sushi Stacks, check out the earlier sections. In this blog post, we explored the key ingredients and steps to create delicious spicy shrimp sushi stacks. From preparing sushi rice to adding fresh toppings, each part is essential for great taste. Remember, you can play with flavors and even swap proteins for variety. Enjoy experimenting with these stacks and impress your friends at your next gathering. Lastly, follow the tips to store and serve these sushi stacks perfectly. Your efforts will surely lead to tasty rewards!

- Spicy Shrimp Sushi Stacks

Elevate your sushi game with these Spicy Shrimp Sushi Stacks! This delicious recipe combines tender shrimp tossed in a spicy mayo with perfectly seasoned sushi rice and vibrant layers of avocado and cucumber. In just a few simple steps, you can impress your friends and family with these stunning sushi stacks. Click through to discover the full recipe and get ready to tantalize your taste buds with this unique twist on sushi!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 tablespoon sriracha

1 tablespoon mayonnaise

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon salt

1 avocado, thinly sliced

1 cucumber, halved and sliced

3 sheets nori, cut into small squares

Sesame seeds, for garnish

Pickled ginger and wasabi, for serving

Instructions
 

Cook the Rice: Start by rinsing the sushi rice under cold running water until the water appears clear, indicating that excess starch has been removed. In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Afterward, turn off the heat and allow the rice to steam in the covered pot for an additional 10 minutes.

    Prepare the Sushi Rice: In a small microwave-safe bowl, whisk together the rice vinegar, sugar, and salt. Heat the mixture in the microwave for about 30 seconds, or until the sugar is fully dissolved, creating a quick seasoning sauce. Fluff the cooked rice with a fork and gently fold in the vinegar mixture to evenly distribute the flavors. Set aside to let it cool slightly.

      Prepare the Spicy Shrimp: In a medium mixing bowl, blend the sriracha and mayonnaise together until combined, forming your spicy mayo sauce. In a large skillet, heat a drizzle of oil over medium heat. Add the shrimp and sauté for approximately 3-4 minutes or until they turn pink and opaque, ensuring they are cooked through. Remove the skillet from the heat and toss the cooked shrimp in the spicy mayo until thoroughly coated.

        Assemble the Sushi Stacks: To create your sushi stacks, you'll need a round mold (or an empty cup if you don't have a mold). Start by adding a layer of sushi rice into the bottom of the mold, pressing it down gently. Layer on a portion of the spicy shrimp, followed by beautiful slices of avocado and cucumber. Repeat the layering process until you reach the top of the mold, finishing off with a final layer of sushi rice.

          Finish the Presentation: Carefully lift the mold off to reveal your layered sushi stack. For a finishing touch, sprinkle sesame seeds on top and position small squares of nori around the base for added texture. Serve your delicious sushi stacks with a side of pickled ginger and a dab of wasabi for an authentic experience.

            Prep Time, Total Time, Servings: 30 min | 45 min | 4 servings

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