Spicy shrimp sushi stack is way easier to make than sushi rolls. So much so, that my daughter came to help in the kitchen. That doesn’t happen often. Oh, and let me tell you the about the two different sauces. A typical sriracha sauce PLUS a wasabi sauce. The two sauces together kick this simple shrimp sushi up another level.
Spicy Shrimp Sushi Stack
The hardest part of this recipe is chopping the ingredients and mixing the sauces. Just start layering in your vessel of choice. A one cup metal measuring cup works best for us. First, lay the cucumbers flat sides down.
Spread a layer of the mashed avocado.
Layer the shrimp flat sides down.
Top with a layer of the sushi rice lay a plate on top of the measuring cup and flip them over together. Tap lightly and you will see the rice starting to slide out of the cup.
Slowly lift the cup off of the stack, drizzle the sauces over the top, sprinkle with sesame seeds and serve immediately.
This spicy shrimp sushi stack is going to be a regular monthly (maybe weekly) meal in our house. Just writing this post I’m craving them again!
- 1/4 C Mayo
- 1 tbsp Rice Wine Vinegar
- 1/2 tbsp Wasabi Paste
- 1 tsp Sesame Oil
- three dashes salt
- 1/2 C Mayo
- 3 tsp Sriracha
- 3 tsp Sweet Chili Sauce
- 1/4 tsp Salt
- 1 1/3 cups cooked sushi rice
- 1 pound cooked shrimp, cleaned and diced into 1" pieces
- 1 cup diced cucumber (about 1 small)
- 1 medium avocado, mashed
- 4 tsp. reduced-sodium soy sauce
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Cook rice according to package directions, omitting salt. Allow the rice to cool.
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In a small bowl mix the ingredients for the wasabi sauce. Set aside.
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In another small bowl, mix the ingredients for the sriracha sauce. Set aside.
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Using a 1 cup dry measuring cup, layer cup cucumber, then avocado, then the shrimp, and about a 1/3 cup rice.
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Place the serving plate on top of the cup, carefully turn the cup and plate upside down to turn the stack out onto the plate, lightly tapping the bottom of the cup.
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Drizzle about 1 teaspoon of soy sauce over the top of the sushi, then drizzle the wasabi sauce and the sriracha sauce over the top of the sushi. Sprinkle with the sesame seeds.
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Repeat with remaining ingredients and serve immediately.
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Recipe inspired by TheGirlOnBloor
Comments
Caitlin
March 21, 2017Looks so tasty! Can’t wait to try it!
DSTR
March 22, 2017Thanks, Caitlin!
Jane Davidson
March 21, 2017Oh my lord! This looks incredible! I cannot wait to make this for date night! Pinnning now!
DSTR
March 22, 2017Thanks so much, Jane! It’s so easy, I hope you enjoy it!
Sammi Ricke
March 21, 2017I love sushi, but have never made it at home. Your photos sold me! Homemade sushi here I come. YUM!
DSTR
March 22, 2017Thank you, Sammi! You will be amazed at how easy and delicious it is! Enjoy!
Alison's Allspice
March 22, 2017I love this idea to stack instead of roll! Sometimes it’s hard to find good nori where I’m at. Pinning for later. I found you at What’s Cookin Wednesday.
DSTR
March 23, 2017Thank you so much for coming by, Alison! I hope you enjoy the sushi stack.
The Bearded Hiker
March 23, 2017I just found my soy sushi wrappers hidden in my pantry and it made my wife and I crave sushi. Then I see this! That’s it. I have to make this. This week! Thanks!
Found you from Ducks in a Row. Pinned!
DSTR
March 23, 2017Thanks so much for coming by! I hope you guys enjoy the recipe as much as we do. 🙂
Robin
March 23, 2017I love sushi, but I’m not real good at rolling them. This looks a lot more do-able. Thank you for sharing at the Creative Muster party. PINNED
Robin | Fluster Buster
DSTR
March 24, 2017Thanks so much, Robin!
April J Harris
March 28, 2017These look beautiful! What a lovely, healthy treat – and so much easier to make. Your Spicy Shrimp Sushi Stacks are lovely, Leigh. Scheduled to share later today on the Hearth and Soul Facebook page, and scheduled to pin too. Thank you so much for being a part of Hearth and Soul. Hope to ‘see’ you again this week!
DSTR
March 29, 2017Thanks so much, April!
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