Why You’ll Love This Recipe
Spicy Shrimp Sushi Stacks are a delightful way to enjoy sushi without the hassle of rolling. The combination of fresh shrimp, creamy avocado, tangy sushi rice, and crunchy cucumber creates a perfectly balanced bite. Plus, it’s a fun, interactive dish that’s easy to prepare and serve, making it perfect for entertaining or a satisfying meal on its own.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 2 tablespoons mayonnaise (preferably Japanese Kewpie)
- 1 tablespoon sriracha (adjust for spiciness)
- 1 ripe avocado
- 1 cucumber, thinly sliced
- 2 tablespoons sesame seeds (black and white)
- 1 sheet nori, cut into small pieces (for garnish)
- Soy sauce, for serving
- Optional: scallions for garnish
Directions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes. Once done, remove from heat and let it sit, covered, for 10 minutes.
- Season the Rice: Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the warm rice and spread the rice on a baking sheet to cool.
- Prepare the Shrimp: Cook shrimp in a skillet over medium heat for 2-3 minutes per side, until pink and opaque. Let cool slightly, chop, and mix with mayonnaise and sriracha to your desired spiciness.
- Prepare the Avocado: Halve and scoop the avocado, then mash it with a fork and season with a pinch of salt.
- Assemble the Stacks: Using a ring mold or small cup, layer sushi rice, cucumber, avocado, and spicy shrimp.
- Garnish and Serve: Remove the mold and sprinkle sesame seeds and nori on top. Garnish with optional scallions and serve with soy sauce.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Variations
- Vegetarian Version: Swap shrimp for tofu, mushrooms, or tempeh for a vegetarian-friendly option.
- Heat Levels: Adjust the amount of sriracha to increase or decrease the heat.
- Additional Garnishes: Try adding microgreens, pickled ginger, or wasabi for extra flavor.
Storage/Reheating
These sushi stacks are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that the avocado may turn brown over time, so it’s best to assemble just before serving.
FAQs
1. Can I use a different type of rice for this recipe?
While sushi rice provides the best texture and flavor, you can try using short-grain rice if sushi rice is unavailable.
2. Can I make this recipe in advance?
It’s best to prepare the sushi rice, shrimp, and avocado ahead of time, but assemble the stacks just before serving to keep the texture fresh.
3. Can I use regular mayonnaise instead of Japanese Kewpie?
You can, but Japanese Kewpie mayo has a creamier texture and unique umami flavor that’s worth trying.
4. What if I don’t have a ring mold for stacking?
You can use a small cup or any cylindrical object to create the stack shape.
5. Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw the shrimp thoroughly and pat them dry before cooking.
6. What can I substitute for the sesame seeds?
Chopped nuts or sunflower seeds could work as a substitute for sesame seeds.
7. How spicy will this dish be?
The spice level can be adjusted by varying the amount of sriracha used in the shrimp mixture.
8. Can I add other vegetables to the stacks?
Yes, thinly sliced carrots, radishes, or bell peppers would add extra crunch and color.
9. How do I prevent the avocado from turning brown?
You can add a little lemon or lime juice to the mashed avocado to help prevent browning.
10. Can I use tamari instead of soy sauce?
Yes, tamari is a great gluten-free alternative to soy sauce.
Conclusion
Spicy Shrimp Sushi Stacks are a flavorful and visually stunning dish that’s perfect for any occasion. With fresh shrimp, creamy avocado, and crunchy cucumber layered on top of tangy sushi rice, this dish offers a delicious and satisfying alternative to traditional sushi. Whether you’re making it for a special gathering or enjoying it as a light meal, these sushi stacks are sure to impress!
Spicy Shrimp Sushi Stacks
These Spicy Shrimp Sushi Stacks are a delightful twist on traditional sushi, featuring layers of creamy avocado, crunchy cucumber, spicy shrimp, and sticky sushi rice. A fun and interactive dish that's perfect for a light meal or appetizer, this recipe is visually stunning and bursting with vibrant flavors. Easy to prepare and serve, it's the ideal choice for gatherings or an impressive homemade treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer, Light Meal
- Method: Stacked
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 2 tablespoons mayonnaise (preferably Japanese Kewpie)
- 1 tablespoon sriracha (adjust for spiciness)
- 1 ripe avocado
- 1 cucumber, thinly sliced
- 2 tablespoons sesame seeds (black and white)
- 1 sheet nori, cut into small pieces (for garnish)
- Soy sauce, for serving
- Optional: scallions for garnish
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes. Once done, remove from heat and let it sit, covered, for 10 minutes.
- Season the Rice: Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the warm rice and spread the rice on a baking sheet to cool.
- Prepare the Shrimp: Cook shrimp in a skillet over medium heat for 2-3 minutes per side, until pink and opaque. Let cool slightly, chop, and mix with mayonnaise and sriracha to your desired spiciness.
- Prepare the Avocado: Halve and scoop the avocado, then mash it with a fork and season with a pinch of salt.
- Assemble the Stacks: Using a ring mold or small cup, layer sushi rice, cucumber, avocado, and spicy shrimp.
- Garnish and Serve: Remove the mold and sprinkle sesame seeds and nori on top. Garnish with optional scallions and serve with soy sauce.
Notes
- Vegetarian Version: Swap shrimp for tofu, mushrooms, or tempeh for a vegetarian-friendly option.
- Heat Levels: Adjust the amount of sriracha to increase or decrease the heat.
- Additional Garnishes: Add microgreens, pickled ginger, or wasabi for extra flavor.
