Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!


Sushi is continually a terrific alternative for eating out; it’s additionally fun to make at home and i love to alternate things up like in those spicy shrimp sushi stacks. this is a absolutely easy change up on sushi in which all of the flavours of a sushi roll are served in a stack, in this example a spicy shrimp sushi with avocado and cucumbers. 

This recipe starts offevolved off with sushi rice that is a short grained rice, which whilst cooked receives sticky, and it’s seasoned with a hint of vinegar, sugar and salt after cooking. the subsequent layer is a fab and creamy avocado and cucumber layer with diced avocado and cucumbers seasoned with lime juice and salt. The very last layer is the highly spiced shrimp with huge chunks of cooked, diced shrimp mixed up with mayo and sriracha chili sauce.


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

For the sushi rice:
  1. Deliver the rice and water to a boil, lessen the heat and simmer, included, until the rice is gentle and the water has been absorbed, about 20 minutes, earlier than letting it cool for a chunk.
  2. Lightly fold the combination of the rice vinegar, sugar and salt into the rice.
For the avocado and cucumber layer:
  1. Mix everything.
For the highly spiced shrimp:
  1. Mix the entirety.
For the stacks:
  1. Area the rice into the stack courses, pat down gently, pinnacle with the avocado and cucumber aggregate, followed through the shrimp mixure.

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