Spicy Shrimp Sushi Stacks are a tasty twist on sushi! This fun dish layers spicy shrimp, creamy avocado, and sushi rice, all served in a neat stack. Yum!
Making these stacks is a blast! I love how you can adjust the spice level to fit your taste. Plus, they look so impressive—perfect for sharing or a treat just for me!
Key Ingredients & Substitutions
Sushi Rice: This glutinous short-grain rice is essential for that signature sticky texture. If you can’t find sushi rice, you can substitute with short-grain rice, though the texture won’t be quite the same.
Shrimp: Fresh or frozen shrimp both work well here. For a change, you could use cooked shrimp to save time or try tofu if you want a vegetarian option!
Sriracha: This adds the spice. Adjust the amount based on your heat preference. For milder flavor, try a sweet chili sauce or omit it altogether and use plain mayo instead.
Avocado: Ripe avocados provide creaminess. If they’re not in season, you could try using cucumber slices for crunch or a mild, creamy nut butter as a unique twist.
How Do You Get the Perfectly Cooked Sushi Rice?
Cooking sushi rice can be tricky, but here’s how to get it just right. Rinse the rice thoroughly in cold water until the water runs clear. This removes excess starch and helps make it sticky without being overly gummy.
- Combine rinsed rice and water in a pot, bringing it to a boil before reducing the heat to simmer for 15 minutes.
- Let it sit covered for another 10 minutes off the heat—this is key for even cooking.
- Gently mix in the vinegar, sugar, and salt, and let cool before using.
Following these steps ensures perfectly seasoned and fluffy sushi rice for your stacks!
How to Make Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- 1 cup sushi rice
- 1 1/4 cups water (for cooking rice)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 12 medium shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sriracha (adjust for spice preference)
- 1 ripe avocado, sliced
- 1 teaspoon toasted sesame seeds (white and black)
- 1 sheet nori, finely shredded
- 1 tablespoon mayonnaise (optional, for spicy mayo drizzle)
- 1 teaspoon soy sauce (optional, for drizzling)
- 1 teaspoon eel sauce or teriyaki sauce (optional, for drizzling)
How Much Time Will You Need?
Get ready to enjoy this meal in about 30 minutes! With 15 minutes for cooking the rice, 10 minutes for prep, and just a few minutes for stacking all the delicious layers, you’ll have a beautiful dish ready to serve quickly!
Step-by-Step Instructions:
1. Cook the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch so your rice will be sticky but not gummy. Next, combine the rinsed rice and 1 1/4 cups water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed. Once done, take the pot off the heat and let it sit, still covered, for another 10 minutes to finish cooking.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooled to room temperature, gently fold this mixture into the rice using a spatula. Make sure the rice is evenly coated but be gentle—don’t mash it! Set the rice aside to cool further if needed.
3. Make the Spicy Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with sesame oil, soy sauce, and sriracha until they are nicely coated. This will give them that spicy flavor! Then, heat a skillet over medium-high heat and add the shrimp. Cook them for about 2 minutes on each side, until they turn pink and are cooked through. Remove them from the heat and set aside.
4. Assemble the Sushi Stacks:
Grab a round mold or food ring, about 2.5 to 3 inches in diameter, and place it on a serving plate. Start by adding a layer of the seasoned sushi rice inside the mold, pressing it down gently to compact it.
5. Layer On the Goodness:
Next, add a layer of the sliced avocado on top of the rice. Then, place 4 shrimp on top of the avocado layer. Carefully remove the mold to reveal your beautiful sushi stack!
6. Garnish and Serve:
To finish, sprinkle shredded nori and toasted sesame seeds over the top and around the plate for a nice touch. If you like, drizzle over some spicy mayo (mix mayo with sriracha), soy sauce, or eel sauce for extra flavor.
Repeat this stacking process for the remaining servings. Serve immediately and enjoy your delicious Spicy Shrimp Sushi Stacks!
These sushi stacks are not only tasty but visually stunning, making them perfect for gatherings or a special dinner at home!
Can I Use Brown Rice Instead of Sushi Rice?
While you can use brown rice for a healthier option, keep in mind that it won’t have the same sticky texture as sushi rice. You may need to adjust the cooking time, as brown rice typically takes longer to cook.
How Can I Adjust the Spice Level?
If you prefer milder sushi stacks, simply reduce the amount of sriracha or substitute it with a sweeter chili sauce. You can also omit the sriracha and stick with just soy sauce and sesame oil for flavor.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute shrimp with cooked marinated tofu or crispy tempura vegetables for a fantastic vegetarian alternative. You can also add more veggies like cucumber or bell peppers for crunch.
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to consume them fresh, as the rice may dry out. Reheat the shrimp gently if needed, but avoid reheating the avocado.