Ingredients
The beauty of this dish lies in its simplicity, using fresh ingredients that each play a starring role. Here’s what you’ll need:
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 avocado, diced
- 1 cucumber, diced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (for spicy mayo)
- Nori sheets, cut into small squares
- Sesame seeds, for garnish
- Chopped scallions, for garnish
If you’re missing an ingredient, don’t fret! Feel free to substitute cooked crab or even grilled chicken for the shrimp, or use quinoa instead of sushi rice for a healthier twist.
Instructions
Let’s dive into the fun part: making the sushi stacks! Here’s how to bring this dish to life:
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once done, mix with rice vinegar, sugar, and salt. Let it cool to room temperature.
- In a bowl, toss the shrimp with soy sauce, sriracha, and sesame oil. Heat a skillet over medium-high heat, then cook the shrimp for 2-3 minutes on each side until pink and opaque.
- In a small bowl, combine mayonnaise and sriracha to make the spicy mayo. Set aside.
- Using a measuring cup or mold, layer the ingredients: start with a layer of sushi rice, followed by diced avocado and cucumber. Top with a few shrimp, a drizzle of spicy mayo, and a sprinkle of sesame seeds and scallions.
- Carefully remove the mold to reveal your sushi stack. Repeat with remaining ingredients.
These steps are not just about following a recipe—they’re an invitation to experiment and make the dish your own, much like how my abuela taught me to cook with intuition and heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International