Spicy Shrimp Sushi Stacks with Avocado and Cucumber
By Felix Grant
Servings
4
Level
Medium
Large cooked shrimp are the main ingredient for spicy shrimp sushi stacks, which are a type of sushi-style layer without rolling anything. Other ingredients to serve with the shrimp include sushi rice mixed with sriracha and mayonnaise. Other ingredients include sliced avocado and cucumber. White plates are recommended serving dishes.
Short-grain sushi rice is the kind of rice that I would not substitute in this recipe because it is starchy enough to hold its shape in a cylinder with some rice grains visible on the sides. Let the rice cool to room temperature before adding avocado to prevent the rice from becoming soft. A baking sheet can be used to speed up cooling.
The sauce needs dry shrimp to prevent the mayonnaise from soaking through the layers. Press canned shrimp between paper towels to dry. Finely dice cucumber and press it between paper towels if it is wet. A 1/4-inch dice helps produce a cleaner cut when lifting the mold.
I pack separate layers of rice into a measuring cup or mold and turn them out onto a plain white ceramic plate. Packed rice is less likely to fall apart at the edges of the cup or mold. Pound sesame seeds and chives into the sauce and mix the sauce into the rice. Good accompaniments to the rice dishes include edamame and clear miso soup.
Reasons to make this
- Short-grain sushi rice maintains its structure inside the mold, with individual grains of seasoned rice.
- Large cooked shrimp can be a good addition to the top of the dish, especially if they are chopped and coated in spicy mayo.
- English cucumbers have thinner skin and fewer seeds. The middle of English cucumbers has a cleaner look and crunch.
- Sliced ripe avocado with lime juice provides a creamy topping for rice and shrimp.
- Black and white toasted sesame seeds provide color contrast with orange sauce and green scallions.
- A measuring cup can be used as a mold, so you don't have to buy ring molds.
Ingredients
- •1 ½ cups short-grain sushi rice (300g)
- •1 ¾ cups water (420ml)
- •3 tbsp rice vinegar (45ml)
- •1 tbsp granulated sugar (12g)
- •1 tsp salt (6g, plus a pinch for the avocado)
- •1 lb cooked shrimp (450g, peeled, deveined, and chopped)
- •⅓ cup Japanese Kewpie mayo (80ml)
- •1 tbsp sriracha chili sauce (15-30ml, use 1-2 tbsp)
- •2 ripe avocados (medium, diced)
- •1 English cucumber (large, about 300g, finely cubed)
- •1 tbsp lime juice (15ml)
- •2 tbsp fresh green chives (6g, finely chopped)
- •1 tbsp black toasted sesame seeds (9g)
- •1 tbsp white toasted sesame seeds (9g)
- •toasted sesame oil (optional, a tiny drop)
- •neutral oil (a tiny bit for greasing the mold)
Instructions
- 1
Rinse the sushi rice in cold water until the water runs clear.
- 2
Cook the rice with 1.75 cups (420ml) water in a rice cooker or on the stovetop.
- 3
Let the cooked rice steam for 10 minutes.
- 4
Fold the rice vinegar, sugar, and salt into the warm rice with a wooden paddle or spatula.
- 5
Spread the rice on a baking sheet and cool it to room temperature.
- 6
Whisk the Kewpie mayo and sriracha in a small bowl until the sauce is an even orange color. Add a tiny drop of toasted sesame oil if using.
- 7
Pat the chopped cooked shrimp dry with a paper towel, then fold it into the spicy mayo.
- 8
Cut the cucumber into 1/4-inch (0.5cm) cubes and pat the pieces dry if they feel watery.
- 9
Dice the avocado into cubes similar in size to the cucumber, then gently toss it with lime juice and a pinch of salt.
- 10
Lightly grease a 1-cup (240ml) dry measuring cup or ring mold with a tiny bit of neutral oil.
- 11
Pack about 1/2 cup (120ml) seasoned rice into the bottom of the mold and press it firmly with the back of a spoon.
- 12
Add a layer of cucumber, then a layer of avocado, pressing gently after each addition.
- 13
Top with the spicy shrimp mixture and press it down firmly.
- 14
Invert the mold onto a plain white ceramic plate, tap it firmly if using a measuring cup, and slowly lift it away.
- 15
Drizzle the remaining spicy mayo over the shrimp in a zigzag pattern.
- 16
Sprinkle the stacks with black and white toasted sesame seeds, then finish with chopped green chives.
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