These Easy Spicy Shrimp Sushi Stacks are a fun twist on sushi! With juicy shrimp, creamy avocado, and a spicy mayo, each bite is bursting with flavor. Plus, they’re super simple to put together!
I love how colorful these stacks are; they look like mini works of art! They make a great appetizer or a light meal. Just don’t forget to have some extra soy sauce on the side for dipping! 🍣
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is crucial for holding the stacks together. If sushi rice isn’t available, short-grain rice can work too, but it may not be as authentic. I always rinse it to remove excess starch for the best texture!
Avocado: Ripe avocados add creaminess. If they’re out of season, consider using a little bit of cream cheese or a different soft fruit, like mango, for a twist.
Shrimp: Cooked shrimp is key here, but you can use crab, tofu, or even cooked chicken for a different flavor profile. I often choose pre-cooked shrimp for ease, but if you like cooking, feel free to sauté fresh ones!
Sriracha: This brings the heat! If you prefer something milder, try a bit of sweet chili sauce or even a dash of hot sauce instead. I love the kick from Sriracha, but I also keep some mild sauce on hand for friends who might prefer less spice.
What’s the Best Way to Cook Sushi Rice Perfectly?
Cooking sushi rice can be tricky, but it’s all about the process. Here’s a simple way to get that perfect texture:
- Rinse the rice thoroughly until the water runs clear. This helps remove excess starch, preventing it from becoming gummy.
- Combine rice and water in a pot. Remember the rice needs time to absorb moisture, so don’t skip letting it sit covered after cooking.
- Be patient; the simmer time is essential! Let it rest after cooking for the best stickiness, which will help your stacks hold together nicely.
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 ripe avocado, diced
- 1 small cucumber, peeled, seeded, and diced
- 12-15 cooked shrimp, chopped into bite-sized pieces
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce (adjust for desired spice level)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Nori sheets, cut into thin strips or crumbled
- Black and white sesame seeds for garnish
- Optional: chopped green onions or scallions for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend around 15 minutes cooking the rice and preparing the other ingredients, and then about 15 minutes assembling the stacks. It’s a quick and fun recipe that’s perfect for impressing friends or enjoying a tasty meal at home!
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This step is important to remove excess starch. Next, combine the rice and water in a pot, bringing it to a boil. Once it boils, reduce the heat to low, cover it, and let it simmer for 15 minutes or until the water is absorbed. Remove from heat and leave it covered for another 10 minutes to steam.
2. Season the Rice:
While the rice is cooling, prepare the seasoning. In a small bowl, mix together the rice vinegar, sugar, and salt until they dissolve. Once the rice has cooled to room temperature, gently fold the vinegar mixture into the cooked rice. This gives the rice its classic sushi flavor!
3. Prepare the Spicy Mayo
In another bowl, combine the mayonnaise and Sriracha sauce to create a spicy mayo. Taste and adjust the heat level by adding more Sriracha if you like it spicier!
4. Toss the Shrimp:
In a bowl, toss the chopped shrimp with soy sauce, sesame oil, and half of the spicy mayo. This adds flavor and moisture to your shrimp.
5. Assemble the Stacks:
Get your mold ready! You can use a round ring mold or any small container. Start by pressing a layer of sushi rice firmly at the bottom of the mold. Then, add a layer of diced cucumber, followed by a layer of diced avocado.
6. Add the Spicy Shrimp:
Top the stack with the spicy shrimp mixture, spreading it out evenly. Be careful not to overfill the mold!
7. Reveal Your Stack:
Now for the fun part! Carefully remove the mold to reveal your beautifully layered sushi stack.
8. Finish with Garnish:
Drizzle the remaining spicy mayo on top. Garnish with nori strips, black and white sesame seeds, and if you like, add some chopped green onions for an extra pop of flavor.
9. Serve and Enjoy!
Serve your sushi stacks immediately with soy sauce and pickled ginger on the side for dipping. Enjoy this colorful and flavorful dish!
Enjoy your vibrant and flavorful Easy Spicy Shrimp Sushi Stacks! 🍣
Frequently Asked Questions (FAQ)
Can I Use Other Types of Rice?
While sushi rice is preferred for its stickiness, you can substitute it with short-grain rice if necessary. Just keep in mind that the texture may differ slightly. Make sure to rinse it thoroughly to remove excess starch!
How Can I Make This Recipe Vegetarian?
No problem! You can easily make this dish vegetarian by substituting shrimp with your favorite tofu (like baked or pan-fried) or using marinated mushrooms for a savory flavor. Additionally, you can add other veggies like carrots or bell peppers for extra crunch.
Can I Prepare This Ahead of Time?
Absolutely! You can cook the rice, prepare the spicy mayo, and chop the veggies ahead of time. Assemble the stacks shortly before serving for the best presentation and flavor. The rice and veggies can be stored in separate airtight containers in the fridge for a day or two.
What’s the Best Way to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Keep in mind that the rice may dry out, so add a splash of water before reheating in the microwave to keep it moist. Enjoy your leftovers as cold sushi or lightly warmed!
