Description
Sticky Sesame Shrimp Rice Stacks are a delightful and flavorful dish that combines tender shrimp with sticky rice and a savory sesame sauce, perfect for a unique meal.
Ingredients
Scale
- 2 cups sushi rice (or short-grain rice)
- 2 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 lb (450g) shrimp, peeled & deveined
- 1 tbsp sesame oil
- 1 tbsp neutral oil (avocado, canola, etc.)
- 3 garlic cloves, minced
- 1 tsp grated ginger
- ¼ cup soy sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce (optional but delicious)
- 1 tbsp sriracha or chili crisp (optional for heat)
- 1 tsp cornstarch + 1 tsp water (slurry)
- 2–3 green onions, finely chopped
- 1 tbsp toasted sesame seeds (white + black mix if possible)
Instructions
- Make the Sticky Rice: Rinse the rice until the water runs clear. Add rice and water to a pot or rice cooker. Cook until tender. In a small bowl, mix rice vinegar, sugar, and salt. Pour into the hot rice and gently fold to combine. Let cool slightly so it becomes sticky and moldable.
- Make the Sticky Sesame Shrimp: In a skillet, heat sesame oil + neutral oil over medium-high. Add garlic and ginger; sauté 30 seconds. Add shrimp and cook 1–2 minutes per side until pink. In a bowl, whisk soy sauce, honey, vinegar, oyster sauce, and chili sauce (if using). Pour sauce into the skillet. Add the cornstarch slurry and simmer until thick, glossy, and sticky. Remove from heat.
- Assemble the Rice Stacks: Place your round mold on a plate. Add a layer of sticky rice and press firmly. Add a layer of shrimp and sauce. Repeat to make a stack (usually 2–3 layers). Lift the mold carefully. Spoon extra sauce over the top.
- Garnish: Sprinkle chopped green onions, add sesame seeds, and drizzle extra sesame oil if desired.
Notes
- For best results, use sushi rice for the perfect sticky texture.
- Adjust the level of heat by varying the amount of sriracha or chili crisp.
- Can be served as an appetizer or main dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg