These Easy Spicy Shrimp Sushi Stacks are a fun twist on traditional sushi! With tasty shrimp, creamy avocado, and sushi rice, they are as delicious as they are colorful.
Making them is simple and quick, so I love whipping these up for a snack or lunch. Plus, no rolling means everyone can enjoy their own stack! Who wouldn’t want a little tower of yum? 🎉
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is crucial for the right texture. If you’re out of sushi rice, Arborio rice or any short-grain variety will work as a substitute, though the flavor might differ slightly.
Shrimp: Use cooked shrimp for convenience! If you’re looking for a vegetarian option, consider using marinated tofu or chickpeas tossed in the spicy sauce.
Sriracha Sauce: This gives the shrimp a kick. If you prefer a milder flavor, try using a sweet chili sauce instead. Even a touch of garlic powder can add nice depth!
Nori: These seaweed sheets add a lovely umami flavor. For those allergic to seaweed or looking for a different taste, you can omit it or sprinkle on crushed seaweed snacks instead.
How Do I Get My Rice Just Right?
Perfect sushi rice is key to these stacks! It’s all about the rinsing and cooking method. Rinsing removes excess starch, preventing the rice from becoming gummy. Follow these steps:
- Rinse the rice until the water is clear – this usually takes 3-4 times.
- Cook it in a pot without stirring too much. Once it boils, reduce the heat and let it simmer gently.
- Let it sit covered after cooking; this allows it to finish steaming and become fluffy.
When mixing in the vinegar, fold gently to avoid squashing the grains. This helps keep the rice light and perfect for stacking!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Spicy Shrimp:
- 1/2 pound cooked shrimp, chopped
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha sauce (adjust to taste)
For the Stack Layers:
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Garnish:
- 1 tablespoon black sesame seeds
- 1 tablespoon toasted white sesame seeds
- 2 sheets nori (seaweed), toasted and crumbled
- Optional: sliced green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including cooking the rice and assembling the stacks. Plus, it’s perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice and 1 1/4 cups water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Once finished, remove the pot from heat and let it sit, covered, for another 10 minutes.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a spatula. Be careful not to mash the rice! Set the seasoned rice aside to cool down a bit.
3. Prepare the Spicy Shrimp:
In a separate bowl, mix the chopped cooked shrimp with mayonnaise and sriracha sauce. Stir well until the shrimp are fully coated and the mixture looks creamy and spicy.
4. Marinate the Cucumber:
Toss the diced cucumber with soy sauce and sesame oil in another bowl. This will add extra flavor to your stack!
5. Assemble the Stacks:
Grab a round mold (you can even use a cleaned tuna can with both ends removed) and place it on a serving plate. Start by pressing down a layer of the seasoned sushi rice into the bottom of the mold, making sure to pack it gently and evenly.
6. Layer the Ingredients:
On top of the rice, add a layer of the marinated cucumber. Then, layer the diced avocado over the cucumber, pressing it down lightly. After that, spoon the spicy shrimp mixture evenly over the avocado layer.
7. Finish and Garnish:
Carefully lift the mold straight up to remove it, leaving you with a beautiful stack. Sprinkle the top with black and white sesame seeds and the crumbled nori. If you like, garnish with sliced green onions or chives for an extra pop of color!
8. Serve:
Enjoy your delicious Easy Spicy Shrimp Sushi Stacks right away with soy sauce or your favorite dipping sauce!
These stacks are not just pretty; they’re packed with flavor and super fun to eat. Enjoy! 🍣
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with cooked chicken, crab meat, or even tofu for a vegetarian option. Just make sure the protein is seasoned well to match the spicy flavors.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply use gluten-free soy sauce or tamari in place of regular soy sauce. Also, check your mayonnaise for gluten-free certification, particularly if it’s store-bought.
Can I Prep Ingredients Ahead of Time?
Yes! You can prepare the sushi rice and spicy shrimp mixture in advance. Just store them in airtight containers in the fridge for up to 2 days. Assemble the stacks right before serving to keep the avocado fresh and maintain the texture of the rice.
What’s the Best Way to Store Leftovers?
If you have leftovers, store the components separately in airtight containers. Keep the assembled sushi stacks in the refrigerator for up to a day, but note that they are best enjoyed fresh. The rice and shrimp mixture can last longer, so consider repurposing them in salads or bowls!
