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Spicy Shrimp Sushi Stacks

A deconstructed version of a sushi appetizer that is easy to make and sure to impress your guests
Course: Appetizer
Cuisine: Japanese
Keyword: california roll, cold appetizer, shrimp appetizer, shrimp sushi, spicy shrimp, sushi
Servings: 4 servings
Author: Corinne Gregory Sharpe

Equipment

Ingredients

For the Sushi Rice

  • 1 cup uncooked short-grained rice such as Calrose, well rinsed
  • 2 cups water
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1 tsp kosher salt

For the Spicy Shrimp

  • 1/2 lb cooked shrimp diced
  • 3 Tbs mayonnaise
  • 1 Tbs Sriracha

For the Avocado and Cucumber Layer

  • 1 cup ripe avocado coarsely mashed
  • 1 cup cucumber diced (peeled, if not hot-house cucumber)
  • 1 Tbs freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper to taste

For Garnish

  • 4 tsp Furikake
  • Shredded pickled ginger

Instructions

Prepare the Rice

  • Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender, and the water has been absorbed, about 15 minutes. Allow to steam for 5 minutes before allowing it cool for a bit. Meanwhile, mix rice vinegar, sugar and salt in a bowl. Set aside.
  • When rice has cooled for 10-30 minutes, gently fold the mixture of the rice vinegar, sugar, and salt into the rice. Set aside.

For the Avocado & Cucumber Layer

  • Mix ½ of the cucumber with the mashed avocado, lime juice, salt and pepper. Set aside.

For the Spicy Shrimp

  • Combine the mayonnaise and Sriracha in a bowl.
  • Mix diced shrimp with ½ the spiced mayonnaise mixture. If mixture seems too dry, add a little more mayo until shrimp is just coated.

To Assemble

  • Grease your ring molds or soup can/measuring cup with a small amount of vegetable or olive oil.
  • Starting with the rice, spoon 1/3rd of the height of the “guide” into the mold. Press down to form a compact layer.
  • Next, add a few reserved dice of cucumber. Add a layer of avocado/cucumber mixture and press down lightly to combine.
  • Finally add the shrimp to top the stack. Top with a ½ teaspoon of Furikake and carefully unmold onto desired serving plates.
  • Garnish with shredded pickled ginger

Notes

Notes on Special Equipment: Narrow plating rings, or, if not available, a soup can, with both ends removed, can work for molding stacks. Also, a greased 1/3 cup straight-sided measuring cup is a good substitute. Mold stacks as directed then place over serving plate, give bottom a good solid tap to unmold.