Description
Spicy Shrimp Sushi Stacks are a quick and vibrant layered dish combining tender shrimp, sticky sushi rice, creamy avocado, crisp cucumber, and a spicy sriracha mayonnaise (natural). This colorful and visually stunning appetizer or meal offers a bold fusion of fresh textures and flavors, perfect for lunch, dinner, or entertaining guests with an easy yet elegant presentation.
Ingredients
Scale
Shrimp and Main Ingredients
- 200g cooked and peeled shrimp
- 2 cups sushi rice
- 1 ripe avocado (plant-based), diced
- 1/2 cucumber, thinly sliced
- 2–3 nori sheets (optional), cut into small rectangles
Sauces and Seasoning
- 3 tbsp plant-based mayonnaise
- 1–2 tbsp sriracha (natural), adjust to taste
- 1 tbsp soy sauce (natural)
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- 1 tbsp natural gelling agent
- 1 tbsp sesame seeds
- Chopped green onion, for garnish (optional)
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, gently fold in apple cider vinegar and a pinch of sugar for that classic sushi rice tang and sweetness. Let it cool to room temperature.
- Make the Sriracha Mayonnaise (natural): Mix the plant-based mayonnaise with sriracha (natural) to your preferred spice level. Stir well and set aside. This creamy, spicy sauce will be key to layering your stacks.
- Prep the Shrimp and Vegetables: Peel and devein cooked shrimp if not already done. Thinly slice cucumber and dice avocado (plant-based) to create fresh layers that add crunch and creaminess. If using nori sheets, cut them into small rectangles for the base.
- Start Stacking: Use a round mold or a small bowl to help shape your Spicy Shrimp Sushi Stacks. Begin by pressing a layer of sushi rice into the base. Sprinkle a small amount of natural gelling agent to help hold each layer. Add a layer of diced avocado, then a layer of shrimp lightly tossed in soy sauce (natural) and drizzled with sriracha mayonnaise (natural).
- Add Fresh Crunch and Finish: Top the shrimp with a layer of thin cucumber slices, add another dollop of spicy mayonnaise (natural), and finish with a sprinkle of sesame seeds and optional chopped green onion. Carefully unmold the stack and garnish as desired.
Notes
- Use sushi rice at room temperature to avoid sogginess and help the stack hold together.
- Use a sharp knife to slice avocado and cucumber cleanly for crisp layers.
- Press gently but firmly when building stacks to keep everything intact.
- Choose medium-sized shrimp for perfect bite-sized pieces.
- Taste sriracha mayonnaise (natural) before layering to control the heat level.
- Leftover stacks should be consumed within 24 hours and stored in an airtight container in the refrigerator.
- Do not freeze the sushi stacks as texture will be compromised.
- Serve stacks cold or at room temperature for the best flavor balance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No bake
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 110mg
Keywords: spicy shrimp, sushi stacks, plant-based, quick meal, appetizer, gluten free, sushi inspired, layered dish
