These Easy Spicy Shrimp Sushi Stacks are a tasty way to enjoy sushi at home! With layers of fluffy rice, spicy shrimp, and crisp veggies, they look as good as they taste!
I love how fun it is to stack them up! Plus, no rolling means less mess. Serve these at a gathering, and I promise they’ll disappear fast. Just make sure to save some for yourself! 😄
Key Ingredients & Substitutions
Sushi Rice: Make sure to use sushi or Japanese short-grain rice for the right texture. If unavailable, look for another short-grain variety. Avoid long-grain rice as it won’t stick well.
Shrimp: I usually use pre-cooked shrimp to save time, but you can also cook raw shrimp yourself. Just boil or sauté until they turn pink. If you’re allergic, consider using crab meat or tofu as a substitute!
Mayonnaise: Japanese mayo adds a creaminess that’s delicious. If you can’t find it, regular mayonnaise works fine. For a lighter option, try Greek yogurt instead. Just remember, flavor will change a bit!
Sriracha: This spicy sauce can vary in heat. Start with less and add more to taste. If you prefer a milder flavor, chili garlic sauce or even BBQ sauce would be a good alternative.
Avocado: Choose ripe avocados for the best texture. If they’re hard, let them ripen at room temperature. For a healthier option, a layer of sliced radishes can be fun and crunchy too!
How Can I Get the Sushi Rice Just Right?
Perfect sushi rice is key to making these stacks delicious. Begin by rinsing the rice to remove excess starch, which prevents it from being too sticky.
- Use a pot with a tight-fitting lid. Bring to a boil, then reduce heat and simmer gently.
- Let it rest after cooking—keeping the lid on ensures it finishes steaming and absorbs moisture.
- Mix in the vinegar mixture gently. Use a wooden spoon and fold instead of stirring to keep the rice light and fluffy.
Once cooled, the rice will hold its shape nicely in the stacks!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 pound cooked shrimp, peeled and chopped
- 1-2 tablespoons mayonnaise (Japanese mayo preferred)
- 1-2 teaspoons Sriracha (adjust to spice preference)
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- Nori sheets, cut into small strips or crumbled
- Black and white sesame seeds for garnish
- Soy sauce for serving (optional)
How Much Time Will You Need?
This recipe takes about 25-30 minutes to prepare and assemble, plus time to cool the rice. Plan for additional time if you’re using raw shrimp, as you’ll need to cook them first.
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water in a fine mesh strainer until the water runs clear. This step is important because it removes excess starch. Once rinsed, drain the rice well. In a pot, combine the rinsed rice with 1 1/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it cook for 15 minutes. After 15 minutes, remove the pot from the heat but keep it covered for another 10 minutes to let the rice finish steaming.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve completely. Once the rice is done cooking and has rested, gently fold this vinegar mixture into the rice to season it. Be careful not to mash the rice; you want it light and fluffy. Let the rice cool to room temperature.
3. Prepare Spicy Shrimp:
In a separate bowl, combine the chopped cooked shrimp with mayonnaise and Sriracha. Adjust the amount of Sriracha based on how spicy you like it! Mix everything well and set aside.
4. Prepare Veggies:
Dice the ripe avocado and peeled cucumber into small pieces—these will add fantastic flavor and texture to the stacks!
5. Assemble the Sushi Stacks:
Using a round mold or ring (a cookie cutter can work too), start building your sushi stacks. First, place a layer of sushi rice at the bottom of the mold, pressing it down lightly to hold its shape. Next, add a layer of diced cucumber and avocado on top of the rice, spreading it out evenly.
6. Add Spicy Shrimp:
Spoon the spicy shrimp mixture over the avocado and cucumber layer, pressing gently to hold it all together as you build the stack.
7. Finish the Stack:
Carefully lift off the mold to reveal your sushi stack. It should hold its shape nicely! Garnish the top with crumbled nori and a sprinkle of black and white sesame seeds for added flair.
8. Serve and Enjoy:
Repeat the stacking process for any remaining ingredients. Serve your amazing sushi stacks immediately with soy sauce on the side, if desired. Enjoy every delicious bite!
Happy cooking, and enjoy your flavorful and visually appealing Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Different Seafood in This Recipe?
Absolutely! While shrimp is delicious, you can substitute it with crab meat, scallops, or cooked lobster for a different flavor. For a vegetarian option, try using marinated tofu or grilled vegetables.
How Do I Store Leftover Sushi Stacks?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The rice may harden slightly, so it’s best to consume the stacks fresh. If the ingredients separate, just stack them again before serving!
Can I Make the Sushi Rice in Advance?
Yes, you can prepare the sushi rice ahead of time! Make it earlier in the day and let it cool completely before storing it in the fridge. Just remember to bring it back to room temperature before assembling your sushi stacks.
What Can I Use Instead of Rice Vinegar?
If you don’t have rice vinegar, white wine vinegar or apple cider vinegar can work in a pinch. Just keep in mind that the flavor will slightly differ, so adjust the sugar and salt to balance the taste as needed!
