This Easy Spicy Shrimp Sushi Stack is a fun and tasty way to enjoy sushi without the rolling mess! You’ll love the succulent shrimp mixed with a zesty sauce and fresh veggies.
I have to admit, stacking the ingredients is way more fun than rolling them up! Perfect for impressing guests or treating yourself. Just grab a fork and dig in—no chopsticks needed! 🍤
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for holding your stack together. If sushi rice isn’t available, you can use Arborio rice, which has a similar texture. Just make sure to cook it properly for the best results!
Shrimp: Large cooked shrimp add great texture and flavor. For a lighter option, you could substitute with crab or tofu for a vegetarian take. You can also use fresh shrimp; just cook and season them yourself!
Mayonnaise: Japanese mayo like Kewpie is creamier and richer than regular mayo, giving a special flavor. If you can’t find it, regular mayo works, or you can mix in a little bit of sesame oil for added flavor.
Sriracha: This adds spice! If you prefer less heat, swap it for sweet chili sauce or simply reduce the amount. You can even use a dash of chili powder if you want a different flavor.
How Do I Make the Perfect Sushi Stack Without It Falling Apart?
Getting your sushi stack to hold its shape can be tricky. Here’s how to do it right:
- Use a Mold: A cookie cutter or mold is essential to keep layers compact. Press down firmly as you build each layer.
- Layer Wisely: Start with rice at the bottom, then veggies, and finish with the shrimp. This prevents sogginess and keeps it stable.
- Cool Rice Properly: Allow the rice to cool to room temperature before stacking. Warm rice can make other ingredients mushy.
- Press Gently: When assembling, press each layer down slightly, but not too hard, as you want it compact but not squished.
With these tips, your sushi stacks are sure to look great and taste even better!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Stacks:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 12 large cooked shrimp, chopped
- 1 ripe avocado, diced
- 1/2 cucumber, diced
For the Spicy Sauce:
- 2 tbsp mayonnaise (preferably Japanese mayo like Kewpie)
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp soy sauce
For Garnish:
- Nori sheets, cut into small strips or crumbled
- Black and white sesame seeds
- Optional: finely chopped green onions
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation time, plus cooling time for the rice. You’ll need about 10 minutes to cook and season the rice, and about 15 minutes to assemble the sushi stacks. It’s a fun and rewarding dish to make!
Step-by-Step Instructions:
1. Preparing the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch. Drain the rice and combine it with 1 1/4 cups water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it cook for 15 minutes. Once done, remove it from heat and let it sit, covered, for another 10 minutes to finish steaming.
2. Seasoning the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Be careful not to mash the rice. Once combined, let it cool to room temperature.
3. Making the Spicy Sauce:
In another bowl, whisk together the mayonnaise, Sriracha sauce, and soy sauce to create your spicy sauce. Adjust the level of Sriracha based on how spicy you want it!
4. Preparing the Shrimp:
Toss the chopped shrimp in about half of the spicy sauce until they are well coated. This will give them a delightful kick!
5. Assembling the Sushi Stacks:
Grab a mold or a round cookie cutter and place it on a serving plate. Start with a layer of the seasoned rice at the bottom, pressing it gently but firmly to form a base.
6. Layering Your Ingredients:
Add a layer of diced cucumber over the rice, followed by the diced avocado. The avocado adds creaminess that balances the spice perfectly!
7. Adding the Spicy Shrimp:
Spoon the spicy shrimp mixture on top of the avocado layer, pressing lightly to help everything hold together. You want to feel the stack form!
8. Removing the Mold:
Carefully lift off the mold to reveal your beautifully stacked sushi. Take your time to ensure the shape stays intact.
9. Final Touches:
Drizzle the remaining spicy sauce over the top of each stack. Garnish generously with nori strips, sesame seeds, and if you like, sprinkle with some finely chopped green onions for extra flavor.
10. Serving:
Serve immediately with soy sauce and pickled ginger on the side for dipping. Enjoy your delicious and approachable sushi stack!
Happy cooking! These sushi stacks are perfect for impressing friends or treating yourself to a fresh, tasty meal. 🍣
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Brown Rice Instead of Sushi Rice?
While you can use brown rice, it won’t yield the same sticky texture that sushi rice provides. If you decide to make this substitution, you may need to adjust the cooking time and water ratio, as brown rice typically requires more cooking time and water.
How Can I Make This Recipe Spicier?
If you love heat, you can increase the amount of Sriracha in the sauce or add chopped fresh chili peppers to the shrimp mixture. Additionally, a sprinkle of chili flakes on top can enhance the spiciness!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The rice and shrimp may lose some texture after being stored, but they can still be enjoyed! To refresh, consider warming them slightly or eating them chilled.
Can I Prepare This Recipe in Advance?
You can prepare the sushi rice and the spicy sauce ahead of time—just make sure to keep them separately stored in the fridge. Assemble the stacks just before serving to ensure freshness and maintain the texture!
