Description

Spice up your dinner plans with these delicious Spicy Shrimp Sushi Stacks! This vibrant dish combines succulent shrimp, fluffy sushi rice, and fresh vegetables, all layered to create a visually stunning appetizer or main course. With a perfect balance of crunch from cucumber and creaminess from avocado, each bite offers an irresistible flavor explosion. Ideal for impressing guests or enjoying a casual meal at home, this recipe is both quick and easy to prepare.

Ingredients

Scale

1 lb shrimp (fresh or thawed if frozen)
2 cups cooked sushi rice
1 medium cucumber, thinly sliced
1 ripe avocado, sliced
3 tbsp sriracha sauce (adjust to taste)
2 tbsp rice vinegar
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
4 nori sheets, cut into strips

Instructions

Clean shrimp under cool water and pat dry. Season with salt and pepper.
Heat olive oil in a pan over medium-high heat. Cook shrimp until pink and opaque (about 3-4 minutes per side).
In a bowl, mix warm sushi rice with rice vinegar gently.
Thinly slice cucumber and avocado while shrimp cool.
Layer sushi rice on the base, followed by cucumber slices, shrimp topped with sriracha sauce.
Finish with sesame seeds and green onions before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer/Main
Method: Sautéing
Cuisine: Japanese

Nutrition

Serving Size: 2 stacks (200g)
Calories: 305
Sugar: 2g
Sodium: 520mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 18g
Cholesterol: 140mg

Keywords: - For added flavor, marinate shrimp in spicy sauce before cooking. - Substitute shrimp with crab or tofu for alternative options. - Assembled stacks can be stored in the fridge for up to two days.