These Easy Spicy Shrimp Sushi Stacks are a fun twist on sushi! With tender shrimp, creamy avocado, and a kick of spice, they’ll make your taste buds dance.
Stacking sushi is way easier than rolling it up! I love to serve these at parties and watch everyone enjoy them. They vanish quickly, just like my leftovers! 😂
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky and important for sushi. If you can’t find sushi rice, you can use jasmine rice as a substitute, but the texture will differ slightly.
Shrimp: Fresh shrimp is great, but you can also use frozen shrimp for convenience. Just make sure to thaw it properly before cooking. If you’re looking for a vegetarian option, try using tofu or avocado instead!
Mayonnaise: Japanese mayonnaise adds a unique flavor. If you can’t find it, regular mayo works too, but mix in a little more sriracha for an extra kick.
Sriracha Sauce: This gives the dish a spicy kick! You could substitute it with chili garlic sauce or even a mild hot sauce for less heat, adjusting to your taste.
How Do I Get Perfectly Cooked Sushi Rice?
Cooking sushi rice perfectly is key to these stacks. Start by rinsing the rice to remove excess starch; this helps it cook evenly and gives a better texture.
- Combine the washed rice and water in a pot or rice cooker. A 1:1.25 ratio is just right.
- Once cooked, let it sit for 10 minutes to steam. This helps to keep the grains fluffy.
- While it’s still warm, mix in your vinegar seasoning carefully; this prevents the rice from getting mushy.
Let the seasoned rice cool to room temperature for stacking. Don’t rush this — it makes a big difference!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Stack:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 pound shrimp, peeled, deveined, and cooked
- 1 ripe avocado, diced
- 1 small cucumber, peeled and diced
For the Spicy Sauce:
- 2 tablespoons mayonnaise (preferably Japanese mayo)
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
For Garnishing:
- 2 sheets nori (seaweed), shredded or cut into small strips
- 1 tablespoon black and white sesame seeds, toasted
- Optional: thinly sliced green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 30-35 minutes to prepare, including the time needed to cook the sushi rice. Once everything is prepped, it’s all about assembling your beautiful sushi stacks!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear to get rid of excess starch. Combine the rinsed rice and water in a rice cooker or pot. Cook it according to package instructions until tender and fluffy. This usually takes about 15-20 minutes. After, let it sit covered for another 10 minutes to steam.
2. Season the Rice:
Once the rice is cooked and still warm, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice, being careful not to mash the grains. Let it cool to room temperature while you prepare the other ingredients.
3. Prepare the Spicy Shrimp:
Chop the cooked shrimp into bite-sized pieces. In a small bowl, combine the mayonnaise, sriracha, soy sauce, and sesame oil. Toss the chopped shrimp in this spicy sauce mixture until they’re well coated. Set aside.
4. Prepare the Vegetable Layers:
Dice the avocado and cucumber into small cubes. This will make layering easier!
5. Assemble the Sushi Stacks:
Place a sushi ring mold onto your serving plate (about 2.5 to 3 inches in diameter). Fill the bottom with an even layer of sushi rice, pressing down gently to compact it. Follow this with a layer of diced cucumber, then a layer of avocado. Finally, top it off with the spicy shrimp mixture.
6. Remove the Mold and Garnish:
Carefully press down on each layer lightly to compact it a bit more, then gently remove the ring mold. Garnish each stack with the shredded nori strips and sprinkle with toasted black and white sesame seeds. If you like, add some sliced green onions or chives on top for a pop of color.
7. Serve:
These stacks are best enjoyed fresh! Serve them immediately with soy sauce, pickled ginger, and wasabi on the side if you like a little extra kick.
Enjoy your fresh, flavorful, and easy-to-make Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Different Types of Rice?
While sushi rice is preferred for its sticky texture, you can use jasmine or short-grain rice if sushi rice isn’t available. Just keep in mind the texture may be slightly different!
How Can I Make This Recipe Spicy or Less Spicy?
If you love heat, feel free to add more sriracha to the shrimp mixture. For a milder version, reduce the sriracha or substitute it with a mild hot sauce. You can also remove the sriracha altogether for a non-spicy option!
What’s the Best Way to Store Leftovers?
Store any leftover sushi stacks in an airtight container in the fridge for up to 24 hours. However, the rice may lose its texture over time. Reassemble the ingredients if possible for the best taste before serving again.
Can I Prepare This in Advance?
You can prep the individual components — cook the rice, prepare the shrimp mixture, and dice the veggies — ahead of time. Just assemble the stacks shortly before serving to keep everything fresh!
