These Easy Spicy Shrimp Sushi Stacks are a fun twist on sushi that are sure to make your taste buds dance! With shrimp, rice, and creamy sauces layered together, each bite is packed with flavor.
Making sushi at home can seem tricky, but these stacks make it simple and playful! I love serving them with some avocado on the side—perfect for dipping and extra yumminess!
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is key for holding your stacks together. If you can’t find sushi rice, medium-grain rice or jasmine rice could work as alternatives. Just ensure it’s sticky enough!
Cooked Shrimp: Fresh cooked shrimp are fantastic here, but you can use frozen shrimp—just thaw and cook them as per the package instructions. If you’re in a pinch, imitation crab can work in a similar way.
Avocado: A ripe avocado adds creaminess. If avocados aren’t in season, consider using diced mango for a sweet, tropical twist.
Mayonnaise: Japanese Kewpie mayo is creamier and sweeter than regular mayo. If unavailable, regular mayo will still work, and you can add a splash of rice vinegar for a similar flavor.
Sriracha: This adds heat! Adjust the amount to suit your taste. For milder options, try sweet chili sauce or even a drop of smoky chili powder.
How Do I Make Sticky Sushi Rice?
Making sushi rice is an important step for great stacks. First, rinse the rice thoroughly under cold water to remove excess starch. This keeps the rice from becoming gummy.
- In a pot, combine the rinsed rice and water, bringing it to a boil.
- Cover and lower the heat, simmering for 15 minutes until the water is absorbed.
- Let it sit covered for another 10 minutes off the heat to steam.
- Mix in seasoned vinegar slowly, folding gently to keep the rice intact as it cools to room temperature.
Perfect rice is the key to these stacks! Patience is crucial, so don’t rush this process.
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Base:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Filling:
- 1 cup cooked shrimp, chopped
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- 2 tablespoons mayonnaise (preferably Japanese Kewpie)
- 1 tablespoon Sriracha sauce (adjust to taste)
For the Garnish:
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 sheet nori (seaweed), toasted and crumbled
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- Optional: pickled ginger and wasabi for serving
How Much Time Will You Need?
This delicious recipe takes about 30–40 minutes in total. You’ll spend about 15 minutes on preparation and cooking the rice, followed by some time to assemble the sushi stacks, with a little extra time to chill if you like. Enjoy a delightful meal ready to impress!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold running water until the water runs clear. This helps to remove extra starch. In a medium pot, combine the rinsed rice and water. Bring to a boil, then lower the heat, cover, and cook for about 15 minutes or until the water is absorbed. When it’s done, remove from heat and let it sit covered for 10 more minutes to steam and finish cooking.
2. Season the Rice:
While the rice is cooling, mix rice vinegar, sugar, and salt in a small bowl. Warm it slightly in the microwave or on the stove to help the sugar dissolve. Once the rice is cool, gently fold this seasoning mixture into the rice until it’s evenly coated. Set it aside to cool completely to room temperature.
3. Make the Spicy Mayo and Prepare Fillings:
In a separate bowl, make your spicy mayo by mixing the mayonnaise and Sriracha to taste. Take half of this spicy mayo mixture and toss it with the chopped shrimp until they’re coated. Next, prepare your avocado and cucumber by dicing them into small cubes.
4. Assemble the Sushi Stacks:
To create the stacks, you can use a food ring mold or any round mold you have. Start by placing a layer of sushi rice at the bottom, pressing down gently to form a base. Add an even layer of diced cucumber on top of the rice, followed by a layer of diced avocado. Press down gently to keep everything intact.
5. Top with Shrimp and Garnish:
Spread the spicy shrimp mixture over the avocado layer. Drizzle a bit of soy sauce and toasted sesame oil on top for added flavor. Sprinkle crumbled nori and both black and white sesame seeds on the surface for garnish.
6. Final Touches and Serve:
Carefully remove the mold to unveil your beautiful sushi stack. Repeat the layering with any remaining ingredients. Serve these delightful stacks immediately with pickled ginger and wasabi if you like a little extra kick!
Enjoy these fresh and flavor-packed spicy shrimp sushi stacks as a perfect appetizer or light meal! They’re sure to impress family and friends!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Brown Rice Instead of Sushi Rice?
While sushi rice is best for this recipe due to its sticky texture, you can use brown rice as a healthier alternative. Just keep in mind that the cooking time will be longer, and the texture will be different. Aim for a slightly stickier consistency by adjusting the water ratio accordingly.
What If I Can’t Find Kewpie Mayonnaise?
No worries! If you can’t find Kewpie mayo, regular mayonnaise will work just fine. For a closer flavor, you can mix in a tiny bit of rice vinegar for acidity and a little sugar for sweetness to mimic the taste of Kewpie.
Can I Make These Sushi Stacks Ahead of Time?
Yes! You can prepare the components, like the seasoned rice and spicy mayo shrimp, up to a day in advance. Just assemble the stacks right before serving to keep the ingredients fresh and prevent them from becoming soggy.
How Should I Store Leftover Sushi Stacks?
If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Keep the layers separate if possible, as the rice can absorb moisture from the other ingredients. When ready to eat, enjoy them cold or let them sit at room temperature for a few minutes before serving.
