These Easy Spicy Shrimp Sushi Stacks are a fun twist on sushi! With layers of creamy avocado, spicy shrimp, and fluffy rice, each bite is bursting with flavor.
Making these stacks is a breeze! I love to whip them up for a quick lunch. They look fancy but are super simple, plus they taste like a sushi bar at home! 🍣✨
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky when cooked, which helps hold the sushi stacks together. If you can’t find sushi rice, use short-grain white rice instead for a similar texture.
Cooked Shrimp: Feel free to use any cooked shrimp you like. I often use frozen shrimp, which saves time. If you want a plant-based option, you could try using diced tofu instead, mixed with your favorite seasoning for a tasty twist.
Mayonnaise: Japanese mayo is creamier than regular mayo, giving a richer flavor. If unavailable, regular mayo can work, but you might want to add a bit of lemon juice for extra flavor.
Sriracha: This adds spice to the dish! If you’re not a fan of heat, you can use ketchup mixed with a bit of hot sauce or omit it entirely for a milder version.
Nori: Toasted seaweed gives a nice savory crunch. If you’re not a fan of nori, you could skip it or use crushed tortilla chips for a different crunch.
What’s the Best Way to Cook Sushi Rice Perfectly?
Cooking sushi rice takes a little care, but the results are worth it! Here’s how to get it just right:
- Rinse the rice well! This removes extra starch, preventing it from being too sticky. Keep rinsing until the water is clear.
- Measure water carefully. A 1:1.25 rice-to-water ratio gives perfect results.
- Bring to a boil, then simmer gently. A tight lid is key to steaming the rice properly.
- Let it sit covered off heat. This final steaming is crucial for fluffy rice.
Following these steps will give you perfectly cooked sushi rice, ideal for stacking!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Spicy Shrimp Layer:
- 8 oz cooked shrimp, chopped
- 1-2 tablespoons mayonnaise (preferably Japanese mayo)
- 1-2 teaspoons sriracha (adjust to heat preference)
For the Avocado Cucumber Layer:
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
For Garnishing:
- 1 sheet nori (seaweed), toasted and crumbled
- Black and white sesame seeds for garnish
- Optional: finely sliced green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 40 minutes in total. You’ll need around 20 minutes for prepping and cooking the rice and assembling the stacks, plus some time to cool the rice. You can enjoy these sushi stacks immediately after preparation, or let them sit for a short while for flavors to meld!
Step-by-Step Instructions:
1. Cook Sushi Rice:
Begin by rinsing the sushi rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice and the water, bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. After that, remove from heat and let it steam, still covered, for another 10 minutes.
2. Season Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Once the rice has finished steaming, gently fold this mixture into the cooked rice, ensuring the seasoning evenly coats the rice. Allow the rice to cool to room temperature.
3. Prepare Spicy Shrimp:
In a separate bowl, combine the chopped cooked shrimp with mayonnaise and sriracha. Stir until the shrimp are well-coated with the mixture. Adjust the amount of sriracha based on your spice preference.
4. Prepare Avocado Cucumber Layer:
In another bowl, toss the diced avocado and cucumber with soy sauce and sesame oil. This adds flavor and makes a lovely contrasting layer.
5. Assemble Sushi Stacks:
Using a ring mold or a clean, round food mold, begin layering your ingredients to form the stacks. Start with a layer of sushi rice at the bottom, pressing gently to create an even base. Next, add the avocado-cucumber mixture on top of the rice, followed by the spicy shrimp layer, pressing lightly to keep the stack stable.
6. Garnish:
To finish, sprinkle crumbled toasted nori and black and white sesame seeds over the top of each stack. If you’d like, add finely sliced green onions or chives for an extra pop of color and flavor.
7. Serve:
Carefully remove the ring mold to reveal your beautiful sushi stack. Serve immediately with soy sauce, pickled ginger, and wasabi, if desired.
Enjoy your fresh, flavorful Easy Spicy Shrimp Sushi Stacks! These are perfect for a light lunch or a fun appetizer at your next gathering!
Easy Spicy Shrimp Sushi Stacks FAQ
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure to fully thaw your frozen shrimp before chopping and mixing. You can quickly thaw them by placing them in a sealed bag under cold running water or leaving them overnight in the refrigerator.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sushi rice, spicy shrimp mixture, and avocado-cucumber layer ahead of time. Store them separately in the refrigerator for up to 24 hours. Assemble the stacks just before serving to keep everything fresh and vibrant!
How Should I Store Leftover Sushi Stacks?
If you have leftovers, store them in an airtight container in the refrigerator. They should be consumed within 1-2 days for the best quality. Keep in mind that the avocado may brown, so it’s best enjoyed fresh!
What Can I Use Instead of Nori?
If you’re not a fan of nori, you can simply skip it or substitute it with crushed tortilla chips for added crunch. Alternatively, some people enjoy using thinly sliced cucumber as a substitute for a fresh, crisp layer!
