Sushi Stacks are an achievable, yet impressive way to level up your appetizer game! In this recipe I chose to use cooked shrimp spiced up with a chili sauce and sriracha but there are many different options for you if that’s not your choice- crabmeat, raw sushi grade tuna or salmon, even lobster would be the first alternatives that come to mind, but use what you like! It’s your world!
The Layers
First, you are going to need to make your sushi rice. You really need “sushi rice” because it’s more glutinous and sticky than other longer grain varieties, which is exactly what you are looking for. It’s available at any grocery store, or click this link and Amazon with deliver it directly, so I have faith in you on this!
Rinse the rice in a strainer or colander until the water runs clear. Place the rice and water into a medium saucepan over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
. OR— use your handy dandy Instant Pot pressure cooker, like I did. I swear it cooks rice perfectly- every single time! All you would need to do there is add rinsed rice and water, close, seal vent and press rice button. Let it natural release for 10 min before opening. So in my opinion- use Instant Pot!
While your rice is cooking, combine rice vinegar, sugar and salt in small saucepan or microwave safe bowl and heat till sugar and salt dissolve. Remove rice from pot and spread on baking dish to cool, Fold in the vinegar/sugar mixture thoroughly to combine and coat each grain of rice.This will give your rice that distinctive sweet yet acidic flavor that we have all come to know and love when eating sushi!
Now that your rice base is handled, make your layers. Mix a peeled and chopped cucumber with 1 tsp. of tamari (a gluten free alternative) or soy sauce. Mash one avocado with sriracha and fresh lime juice. Chop cooked shrimp and mix with sweet chili sauce and sriracha. Each component will be in it’s own separate mixing bowl and make yourself a little assembly line.
The Assembly
You are going to need something in the cylinder shape! The most basic item that I think everyone will have is a measuring cup! Think about what size you want to use. When I made these, I was planning to take to a party as an appetizer, so I wanted something smallish to make eating easier. But if you were serving as a dinner at home, go for the 1 cup or ½ cup size.
Dip your finger in a little oil and lightly grease the measuring cup. I used grapeseed oil. First layer is a few micro greens, next a spoonful of shrimp, then the cucumber, mashed avocado, and lastly the sushi rice. Use the back of a spoon to smooth, spread and press each layer evenly. Gently turn measuring cup over onto your serving platter tapping to guide the stack out without breakage. AND VIOLA!! Repeat process, till all ingredients have been used. This recipe will yield different amounts of stacks depending on the size of measuring cup you choose. Using a ¼ cup size, I was able to make 18 stacks.
Garnish with sesame seeds and a spicy mayo drizzle!
Oh, be prepared for a myriad compliments!
Spicy Shrimp Sushi Stacks
Ingredients
For the Sushi Rice:
- 2 cups
sushi rice short grain - 2 cups water plus extra for rinsing
- 2 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tbsp salt
For the Stacks
- 1 whole avocado mashed
- 1½ cup english cucumber peeled and chopped
- 1 lb small, peeled and deveined shrimp cooked and chopped
- 1 tbsp tamari or soy sauce use tamari for Gluten Free
- 2 tbsp sweet chili sauce
- 2 tbsp +1 tsp Sriracha divided
- 1 tbsp fresh lime juice
- 1 tsp chili lime salt
- 2 tbsp mayonnaise
Instructions
Make the Rice
- Place the rice into fine mesh strainer and thoroughly rinse with cool water.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. OR Use a Pressure Cooker: add rice and water. Close and seal. Cook at standard "rice" setting. Let natural release for 10 minutes before opening.
- Combine the rice vinegar, sugar and salt in a small bowl or small saucepan. Heat on stovetop or microwave to dissolve sugar and salt.
- Transfer rice to sheet pan, spread to cool. Fold in the vinegar mixture thoroughly to combine and coat each grain of rice.
Make Layers
- Peel and chop cucumber. In mixing bowl combine 1 tsp tamari or soy sauce. Toss to combine and set aside.
- Half and seed 1 avocado. Using a fork, mash in ½ tsp sriracha 1 tbsp lime juice and 1/2 tsp chili lime salt. Set aside.
- Chop shrimp into ¼ to½ inch dice. Add 2 tbsp sweet chili sauce and ½ tsp of sriracha. Toss to combine and set aside.
- Whisk 2 tbsp sriracha and 2 tbsp mayo together to make spicy aioli topping. Set aside
Assemble Stacks
- Use index finger to lightly grease a ¼ sized measuring cup with grapeseed oil (or other oil)
- Add a layer of micro greens, lightly press.
- Add layer of cucumber, lightly press.
- Add layer of shrimp, lightly press.
- Add a layer of avocado, lightly press and smooth with back of spoon.
- Lastly, the rice. Manipulate into little dics to compact the rice before adding to the measuring cup. They rice is the base of your stack so you want to make sure it's stable. Press lightly onto the avocado layer.
- Carefully flip the cup over onto the serving platter, you may need to give a little tap for it to fall out onto the plate. *This is where the first step of adding oil comes in handy!
- Repeat process and chill until ready to serve.
- Just before serving drizzle or dollop the spicy mayo on each stack.
