These Easy Spicy Shrimp Sushi Stacks are a fun twist on sushi! Made with fresh shrimp, creamy avocado, and a bit of spicy mayo, they’re packed with flavor.
Stacking is the best part—it’s like building a tasty tower! I love serving these at parties because they look fancy but are super easy to make. Grab some chopsticks and enjoy a delightful bite!
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky, which helps keep the stacks together. If you can’t find sushi rice, try short-grain rice or even a mix of regular white rice with a little extra water. It won’t be as sticky, but it’ll work!
Shrimp: Fresh shrimp adds a great texture. You can substitute with cooked shrimp or even crab meat if you’re looking for a different flavor. If you’re vegetarian, consider using marinated tofu or tempura vegetables instead.
Sriracha: This gives the shrimp that spicy kick. If you prefer less heat, reduce the amount or swap it with a mild chili sauce. For a creamier flavor, add a bit of wasabi instead.
Avocado: Avocados add creaminess, but if they are not in season or you’re allergic, you can use a thick layer of sliced cucumber or even a bit of cream cheese as a substitute!
How to Cook Sushi Rice Perfectly?
Getting the sushi rice right is crucial for the best sushi stacks. Here’s how you can do it:
- Start by rinsing the sushi rice under cold water until the water is clear. This helps remove excess starch that can make the rice gummy.
- Combine the rinsed rice with water in a pot. Bring it to a boil, then reduce heat to low and cover. Let it simmer for 15 minutes without lifting the lid.
- After 15 minutes, turn off the heat and let it sit covered for another 10 minutes. This helps to steam the rice and finish cooking it evenly.
- Finally, gently fold in the vinegar mix once the rice has cooled a bit—don’t mash it!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 12 medium shrimp, peeled and deveined
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- 1 ripe avocado, diced
- 1/2 cucumber, diced
- 1 sheet nori, toasted and crumbled
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 tablespoon soy sauce (optional)
- 1 teaspoon oil (vegetable or sesame) for cooking shrimp
How Much Time Will You Need?
This recipe takes about 30 minutes total: 15 minutes for cooking the rice, and another 15 minutes for prepping and assembling the stacks. If you’d like to chill the stacks or your ingredients for a bit, add an extra 15 minutes, but everything can be served immediately!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps wash away excess starch. In a pot, combine the washed rice with 1 1/4 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. After that, remove it from the heat and let it sit, covered, for another 10 minutes. This process ensures the rice is fluffy and sticky.
2. Season the Rice:
While the rice is cooling, mix rice vinegar, sugar, and salt in a small bowl until fully dissolved. Once the rice has cooled slightly, gently fold this seasoning into it using a spatula or a wooden spoon. Set the seasoned rice aside to cool to room temperature.
3. Make the Spicy Mayo:
In a separate bowl, mix the mayonnaise and sriracha to create a spicy mayo. Adjust the amount of sriracha based on your spice preference—it’s totally up to you!
4. Cook the Shrimp:
Next, heat the oil in a skillet over medium heat. Add the peeled and deveined shrimp and cook them until they’re pink and opaque, about 1-2 minutes per side. Once cooked, toss the shrimp with half of the spicy mayo sauce, making sure they are well-coated.
5. Prepare the Other Ingredients:
Meanwhile, dice your avocado and cucumber into small pieces. These will add delicious layers to your sushi stacks!
6. Assemble the Sushi Stacks:
To put everything together, you’ll need a round mold or a small bowl. Place the mold on a serving plate and start by pressing an even layer of sushi rice to form the base. Pat it down firmly to hold it together.
7. Layer the Ingredients:
On top of the rice layer, add a layer of diced cucumber followed by a layer of diced avocado. Next, pile on the spicy shrimp mixture for that punch of flavor!
8. Final Touches:
Drizzle any remaining spicy mayo over the top of the shrimp for extra creaminess. Finally, garnish your stacks with crumbled toasted nori and a sprinkle of black and white sesame seeds for a nice finishing touch.
9. Serve and Enjoy:
Carefully lift the mold off, and there you have it—your stunning sushi stacks! Serve them immediately, and if you like, add a little soy sauce on the side for dipping. Enjoy your delicious creation!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Cooked Shrimp Instead of Raw?
Absolutely! If you’re short on time or prefer pre-cooked shrimp, just skip the cooking step and toss the already cooked shrimp with the spicy mayo sauce. It’s a quick shortcut!
What Can I Use Instead of Sushi Rice?
If you can’t find sushi rice, short-grain rice or even jasmine rice will work in a pinch. Just make sure to adjust the water ratio for cooking, as they may vary slightly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 1 day. To maintain the texture of the rice and toppings, it’s best to eat the stacks fresh. However, you can keep the components separate if you plan to enjoy them later!
Can I Make the Stacks Ahead of Time?
You can prepare the components (rice, shrimp, and veggies) a few hours in advance and store them separately in the fridge. Assemble the stacks right before serving for the best taste and texture!
