These easy spicy shrimp sushi stacks are a fun twist on traditional sushi! You get layers of tasty shrimp, creamy avocado, and seasoned rice all stacked up.
Making these stacks is a snap! I love how you can load them up with all your favorite toppings. Plus, you won’t need to roll anything, so it’s great for beginners like me!
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is crucial for the right texture. If you can’t find sushi rice, you can use short-grain Arborio rice as a substitute; it’ll give a similar sticky texture.
Shrimp: Fresh shrimp is fantastic, but frozen shrimp works too! Just make sure it’s thawed properly. If you’re looking for a vegetarian option, you could swap in marinated tofu or a veggie mix instead.
Kewpie Mayo: This Japanese mayo has a unique flavor that adds creaminess. If unavailable, you can use regular mayo mixed with a bit of rice vinegar and sugar to mimic the taste.
Avocado: Choose a ripe avocado for the best flavor and creaminess. If avocados are out of season, try using a combination of diced mango and cucumber for added sweetness.
Nori: If you can’t source nori sheets, try using crispy seaweed snacks or simply omit them for a different twist.
How Do I Get My Sushi Rice Just Right?
Cooking sushi rice may seem tricky, but with a few tips, it’s easy! Rinsing the rice is crucial to remove excess starch, keeping the grains from becoming gummy. Here’s how to nail it:
- Use a rice cooker or pot with a lid. Rinse until the water runs clear and then combine the rice with the right amount of water.
- Let it steam covered for about 10 minutes after cooking. This ensures that every grain is fluffy and perfect!
With these tips, you’ll achieve sushi rice that’s both sticky and flavorful for your stacks!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 lb shrimp, peeled, deveined, and chopped into bite-size pieces
- 2 tbsp mayonnaise (preferably Japanese Kewpie mayo)
- 1-2 tbsp sriracha sauce (adjust to taste for spiciness)
- 1 ripe avocado, peeled and diced
- 1/2 cucumber, peeled and diced
- 1-2 sheets nori (seaweed), cut into thin strips or crumbled
- 1 tsp toasted black sesame seeds
- 1 tsp toasted white sesame seeds
- Optional: finely chopped green onions for garnish
Time Needed:
This recipe will take around 30-40 minutes to prepare. You’ll spend about 15-20 minutes cooking and seasoning the rice, along with another 10-15 minutes for assembling the stacks. Convenient and delicious!
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Rinse the sushi rice thoroughly under cold water until the water runs clear. This step is important to remove excess starch. Combine the rice and water in a rice cooker or in a pot. Cook until the rice is tender and the water is absorbed (about 15-20 minutes). Once cooked, remove it from heat and cover it to let it steam for 10 minutes.
2. Season the Rice:
In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. This will add flavor and shine. Allow the rice to cool to room temperature.
3. Prepare the Spicy Shrimp:
In a bowl, mix the chopped shrimp with the mayonnaise and sriracha sauce until the shrimp are well coated. If you like it spicier, feel free to add more sriracha!
4. Assemble the Stacks:
Grab a ring mold or a clean, small food ring and place it on a serving plate. Spoon a layer of the seasoned sushi rice evenly into the bottom of the mold and gently press it down to form a solid base.
5. Add Layering Ingredients:
Next, add a layer of diced cucumber evenly on top of the rice. Follow with a layer of diced avocado, gently pressing down again to pack it slightly.
6. Top with Spicy Shrimp:
Now, spoon a generous layer of the spicy shrimp mixture on top of the avocado, pressing lightly to make it even and compact.
7. Remove the Mold:
Carefully lift the ring mold to reveal your beautifully stacked sushi. It should hold its shape well!
8. Garnish:
Top your sushi stacks with torn or crumbled nori, toasted black and white sesame seeds, and sprinkle optional green onions for an extra pop of flavor.
9. Repeat Assembly:
Continue assembling the remaining stacks until you’ve used up your ingredients or reached your desired number of servings.
10. Serve:
Enjoy these stacks immediately! They go wonderfully with soy sauce, pickled ginger, and wasabi if you like a little kick. Enjoy your fresh, creamy, and spicy shrimp sushi stacks!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw frozen shrimp overnight in the refrigerator or quickly by placing them in a sealed plastic bag and submerging them in cold water for about 30 minutes.
How Do I Store Leftover Sushi Stacks?
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that the rice might become a bit firmer, but you can add a splash of water before microwaving to help soften it up again!
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian option, you can substitute the shrimp with marinated tofu, tempura vegetables, or even a mix of your favorite veggies like bell peppers and mushrooms. Just be sure to season them well!
What Can I Use Instead of Sushi Rice?
If you can’t find sushi rice, short-grain Arborio rice is a suitable substitute as it also has a sticky texture. Just follow the same cooking instructions to get the right consistency!
