Description
A delicious and visually appealing dish that combines spicy shrimp with sushi rice and fresh vegetables, perfect for sushi lovers.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup sushi rice
- 1 ¼ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 4 sheets nori, cut into quarters
- Soy sauce, for serving
- Sriracha, for drizzling
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat the oven to 400°F. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, and cayenne pepper. Spread the shrimp on a baking sheet and bake for 8-10 minutes, or until cooked through and pink. Remove from the oven and set aside.
- 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 and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice until well combined. Allow the rice to cool slightly.
- To assemble the sushi stacks, use a round mold or a small bowl. Start with a layer of sushi rice at the bottom, pressing down gently. Follow with a layer of sliced avocado, then a layer of the baked shrimp, and top with cucumber slices. Repeat the layers until the mold is full, finishing with a layer of sushi rice.
- Carefully remove the mold to reveal the sushi stack. Repeat with the remaining ingredients to create additional stacks.
- Drizzle with Sriracha and sprinkle with sesame seeds and chopped green onions before serving. Serve with soy sauce on the side.
Notes
- For a vegetarian option, substitute shrimp with marinated tofu or grilled vegetables.
- Add a layer of pickled ginger or wasabi between the layers for an extra kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Spicy Shrimp Sushi Stacks, Sushi, Shrimp, Japanese Cuisine