This fun recipe combines tender shrimp with a spicy kick, all layered in a neat stack. It’s a fresh and colorful dish that’s perfect for impressing friends!
I love how quick this sushi stack comes together. Plus, you can customize the heat! Just watch out for those spicy bits—they might sneak up on you! 😄
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice sticks together well and is essential for sushi. If you can’t find sushi rice, you can use short-grain white rice, but it won’t have the same texture. Just don’t use long-grain rice!
Shrimp: Cooked shrimp adds a delicious and protein-rich component. If shrimp isn’t your thing, try using diced cooked chicken or tofu for a vegetarian option.
Sriracha: This spicy mayo gives the shrimp a kick! You can swap it out for a mild hot sauce or even use a chili garlic sauce for more flavor without overwhelming heat.
Avocado: Adds creaminess to the stack. If you’re avoiding avocado, consider using hummus or a dollop of Greek yogurt for texture—just know it will change the flavor.
Nori: These seaweed sheets are classic for sushi. If you don’t have any, try using crushed rice crackers on top for crunch, or skip them altogether!
How Do I Perfectly Cook Sushi Rice?
Cooking sushi rice may seem tricky, but it’s really all about the right technique. Here’s how to do it:
- Rinse the rice! This removes excess starch and prevents it from being gummy. Rinse under cold water until it runs clear.
- Use the right water-to-rice ratio; for sushi rice, it’s usually 1.25 cups water for every cup of rice.
- After boiling, let the rice steam off the heat to fully absorb moisture—this is key for that perfect sticky texture!
Once cooked, mix in the rice vinegar, sugar, and salt while it’s still warm to ensure the flavors soak in nicely. Let it cool to room temperature before stacking!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- Sushi Rice: 1 cup
- Water: 1 1/4 cups
- Rice Vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: 1/2 teaspoon
- Cooked Shrimp: 1 cup, chopped
- Mayonnaise: 1 tablespoon
- Sriracha: 1 teaspoon (adjust to taste)
- Avocado: 1 ripe, diced
- Cucumber: 1/2, diced
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Sesame Seeds: 1 teaspoon (a mix of black and white if possible)
- Nori Sheets: cut into small strips or crumbled for garnish
- Optional: finely sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble. You’ll spend around 15 minutes cooking the rice and prepping the other ingredients, then about 15 minutes layering and garnishing your sushi stacks. It’s a fun process that’s well worth the time!
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch for a perfect texture. In a medium pot, combine the rinsed rice and water, bringing it to a boil. Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes. After that, remove it from heat and let the rice steam in the covered pot for another 10 minutes. This is key for fluffy rice!
2. Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt together until it’s all dissolved. Once the rice is done steaming, gently fold this mixture into the rice using a spatula. Let the rice cool to room temperature while you prepare the rest of the ingredients.
3. Prepare the Spicy Shrimp Mixture:
In a separate bowl, combine the chopped shrimp with the mayonnaise and sriracha until everything is well mixed. Feel free to adjust the amount of sriracha depending on how spicy you like it—more for a kick, less for a milder flavor!
4. Toss the Cucumber:
In another bowl, toss the diced cucumber with soy sauce and sesame oil. This adds a nice flavor that contrasts beautifully with the richness of the shrimp and avocado.
5. Assemble the Sushi Stacks:
To assemble, lightly oil the inside of a round mold or ring (about 3 inches in diameter). Place the mold on a serving plate. Start by pressing a layer of sushi rice into the bottom of the mold. Next, add a layer of the cucumber mixture, followed by a layer of diced avocado. Finally, spoon on the spicy shrimp mixture on top.
6. Form the Stacks:
Gently press down on each layer to compact them slightly. Carefully lift the mold off, and you should have a beautiful stack! Don’t worry if it’s not perfect; the taste will shine through!
7. Garnish and Serve:
Sprinkle the top of each sushi stack with sesame seeds and nori strips for extra texture and flavor. You can also add sliced green onions if desired. Serve immediately with some extra soy sauce or wasabi on the side. Enjoy your deliciously easy spicy shrimp sushi stacks!
This dish is a beautiful, flavorful combination of creamy avocado, crunchy cucumber, and spicy shrimp over seasoned rice. Perfect for impressing your guests or treating yourself to a delightful meal!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Substitute Raw Shrimp Instead of Cooked?
Yes, you can! Just make sure to cook the shrimp thoroughly before mixing them with the other ingredients. You can sauté, boil, or steam the shrimp until they’re opaque and fully cooked.
How Do I Store Leftover Sushi Stacks?
Any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, note that the rice and avocado may lose their texture and freshness. It’s best enjoyed fresh!
Can I Use Brown Rice Instead of Sushi Rice?
While you can use brown rice, it requires a different cooking time and method since it takes longer to cook and won’t have the same sticky texture necessary for sushi stacks. If you prefer brown rice, consider using a sushi-style recipe specifically for it!
What Other Vegetables Can I Add to the Stacks?
You can definitely customize the stacks! Consider adding shredded carrots, sliced radishes, or bell peppers for extra crunch and flavor. Just ensure the veggies are cut into small pieces for better layering!
