Description
Deconstructed sushi stacks featuring seasoned rice, creamy avocado, crisp cucumber, and succulent shrimp topped with spicy mayo. No sushi mat required for this elegant appetizer.
Ingredients
Scale
- 1 cup short-grain rice (well rinsed)
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup mashed avocado
- 1 cup diced cucumber
- 1 tablespoon lime juice
- Salt to taste
- ½ pound cooked shrimp (diced)
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 4 teaspoons furikake
Instructions
- Bring rice and water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 20 minutes until water absorbs. Let cool slightly.
- Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the warm rice using cutting motions to avoid mashing.
- Prepare your layers: mash avocado with lime juice and salt, dice cucumber, mix diced shrimp with mayonnaise and sriracha.
- Place ring mold on serving plate. Add rice layer first, pressing gently. Layer avocado-cucumber mixture, then spicy shrimp. Top with furikake and carefully remove mold.
Notes
- Rinse rice until water runs clear to remove excess starch for perfect texture
- Use a wet spoon when handling sushi rice to prevent sticking
- Chill your molds in the freezer for easier release of the stacks
- Pat shrimp dry with paper towels before mixing to prevent watery layers
- Make extra spicy mayo for drizzling on top or serving on the side
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stacking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 285
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 95mg
Keywords: shrimp sushi recipe, sushi stacks appetizer, deconstructed sushi, easy sushi at home, spicy mayo sushi, no-roll sushi recipe, Japanese appetizers