Spicy Shrimp Sushi Stacks

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Sushi is always a good option for eating out; it’s also fun to make at home and I like to change things up like in these spicy shrimp sushi stacks. This is a really simple change up on sushi where all of the flavours of a sushi roll are served in a stack, in this case a spicy shrimp sushi with avocado and cucumbers.

This recipe starts off with sushi rice which is a short grained rice, which when cooked gets sticky, and it’s seasoned with a touch of vinegar, sugar and salt after cooking. The next layer is a cool and creamy avocado and cucumber layer with diced avocado and cucumbers seasoned with lime juice and salt. The final layer is the spicy shrimp with large chunks of cooked, diced shrimp mixed up with mayo and sriracha chili sauce.

SPICY SHRIMP SUSHI STACKS RECIPE
Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:

1 cup uncooked short grained rice, well rinsed
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:

1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:

1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:

4 teaspoons furikake

Instructions
For the sushi 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 20 minutes, before letting it cool for a bit.
Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:

Mix everything.

For the spicy shrimp:

Mix everything.

For the stacks:

Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

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