These Spicy Shrimp Sushi Stacks are a fun twist on sushi! They layer spiced shrimp with creamy avocado and tangy rice, all beautifully stacked. Yum!
Taking a bite is like a flavor party in your mouth! I love making these when I want to impress friends without spending hours in the kitchen. Easy and tasty! 🎉
Key Ingredients & Substitutions
Sushi Rice: This is the foundation of your stacks. Short-grain sushi rice is perfect because it becomes sticky when cooked. If you can’t find sushi rice, you can use short-grain rice or even jasmine rice, but the texture might differ a bit.
Sriracha Sauce: Adds spice and flavor to the shrimp. If you prefer a milder sauce, mix mayonnaise with a bit of lemon juice or use a mild chili sauce. You can also try homemade spicy mayo by blending mayo with any hot sauce you like.
Avocado: This creamy ingredient adds richness. If avocados are not in season, try using a spreadable hummus or a creamy dressing for a different texture. You can also substitute with diced cucumber for a refreshing crunch.
Mayonnaise: Japanese mayo gives a unique flavor. If you can’t find it, regular mayonnaise works too. For a lighter option, you might even use Greek yogurt mixed with a touch of mustard.
How Do I Cook Sushi Rice Perfectly?
Cooking the rice right is key to achieving the perfect sushi base for your stacks. Here’s how to do it well:
- Rinse the rice under cold water thoroughly until the water runs clear to remove excess starch. This helps prevent it from being gummy.
- Combine the rinsed rice with water in a pot, use a 1:1.25 ratio. Bring to a boil, then cover and reduce the heat to low.
- Cook for about 15 minutes without lifting the lid! Once the water is absorbed, remove it from heat and let it sit for another 10 minutes for fluffy rice.
Let the rice cool slightly before mixing in the vinegar, sugar, and salt. This step enhances the flavor and helps with that sticky texture.
Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 12 medium cooked shrimp, peeled and deveined
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 ripe avocado, diced
- 1/4 cup finely chopped red onion
- 2 tablespoons mayonnaise (preferably Japanese mayo)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 teaspoon toasted black sesame seeds
- 1 teaspoon toasted white sesame seeds
- Spicy mayo or eel sauce for drizzling (optional)
- Lime juice (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the ingredients and cook the rice, plus an additional 10 minutes for assembly. It’s a total of about 30 minutes before you can dig into these delicious stacks!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. In a pot, combine the rinsed rice and water, bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the water is absorbed. After cooking, take it off the heat and let it sit covered for another 10 minutes.
2. Season Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Once the rice has cooled slightly, gently fold this mixture into the warm rice, mixing well but being careful not to mash it. Allow the seasoned rice to cool to room temperature.
3. Prepare Spicy Shrimp:
In a bowl, toss the cooked shrimp with sriracha sauce until they are evenly coated. Adjust the amount of sriracha to your taste preference. Set the shrimp aside for later use.
4. Make Avocado Mixture:
In another bowl, combine the diced avocado, chopped red onion, mayonnaise, soy sauce, sesame oil, and a squeeze of lime juice if you wish. Gently mix, being careful not to mash the avocado too much; you want some chunky pieces for texture.
5. Assemble Sushi Stacks:
Using a ring mold or a small bowl, add a layer of sushi rice at the bottom and press down lightly to compact it. Next, add a layer of the avocado mixture on top of the rice, and finally, top it with the spicy shrimp. Repeat this process to make additional stacks if desired.
6. Garnish:
Sprinkle the sliced green onions and both black and white sesame seeds over the shrimp layer. Drizzle spicy mayo or eel sauce around the stacks and on top to add an extra kick if desired.
7. Serve Immediately:
Carefully remove the ring mold and serve the sushi stacks immediately. They are best enjoyed chilled or at room temperature. Dig in and enjoy these vibrant and flavorful Spicy Shrimp Sushi Stacks as a stunning appetizer or light meal!
Can I Use Regular Rice Instead of Sushi Rice?
While it’s best to use sushi rice for the right texture, you can substitute short-grain rice or even jasmine rice if needed. Just keep in mind that the stickiness and flavor might differ slightly.
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier option, you can use Greek yogurt instead. For a creamier texture, consider using sour cream or a vegan mayonnaise substitute. Just be sure to check the flavor complements your dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice may become firmer, so consider adding a splash of water before reheating in the microwave to revive some moisture.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the shrimp with marinated tofu or grilled vegetables. Additionally, omit the seafood ingredients and switch to a flavorful mix of avocado, cucumber, and carrots for a delicious vegetarian stack.
