January 22, 2018

Spicy Shrimp Sushi Stacks

The Eagles are going to the Super Bowl!!  That was a fantastic game!  There were so many moments last night, where my husband and I would look at each other in disbelief of what we were witnessing.   

What made the game even sweeter were these sushi stacks!  Don't let the picture fool you; these babies are a lot bigger than your average piece of sushi.  The ingredients are layered in a 1 cup measuring cup.  Perfectly seasoned sushi rice is topped with a cool, creamy, crunchy, avocado and cucumber layer, and then it's topped off with delectable, spicy, creamy, shrimp.  Delicious!  They are also very versatile.  You can swap out the shrimp with raw salmon, tuna, or cooked chicken.  My gears were turning as I was making these, and I've decided to make a buffalo chicken version for the Super Bowl, replacing the avocado mixture with a blue cheese and celery mixture and replacing the spicy shrimp with buffalo chicken!  

Note:  For an extra kick of heat, up the Sriracha to 1 tbsp.  

Yields 4 servings
Slightly adapted from Closet Cooking

Sushi Rice
  • 1 c uncooked short grain rice (sushi rice), cooked according to package instructions
  • 2 tbsp rice vinegar 
  • 1 tbsp sugar 
  • 1 tsp salt 
Avocado and Cucumber 
  • 1 c avocado, diced 
  • 1 c cucumber, diced 
  • 1 tbsp freshly squeezed lime juice 
  • Salt, to taste 
Spicy Shrimp 
  • 1/2 lb cooked shrimp, diced 
  • 3 tbsp mayonnaise 
  • 1/2 tbsp Sriracha
  • Pepper, to taste 
  • Sesame seeds, for garnish 


In a medium bowl, combine the cooked rice, vinegar, sugar, and salt.  In a separate medium bowl, combine the avocado, cucumber, and lime juice.  Season with salt, to taste.  Combine the cooked shrimp, mayonnaise, and Sriracha in a medium bowl.

Assemble the stacks.  In a 1 cup measuring cup, place 1/4 of the cooked shrimp in the bottom.  Layer with 1/4 of the avocado mixture.  Top with 1/4 of the rice, pressing down.  Turn the measuring cup over on a serving plate and carefully lift the cup up, so the sushi stack remains on the plate.  Season with pepper and garnish with sesame seeds.  Repeat this step for the remaining four stacks.

Serve with wasabi, soy sauce, and freshly sliced ginger on the side.  If you prefer your sushi cold, chill it in the refrigerator for a few hours before serving.


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