These Easy Spicy Shrimp Sushi Stacks are like little towers of joy! With flavors of fresh shrimp, creamy avocado, and zesty sauce, they’re a fun twist on traditional sushi.
Making sushi at home can feel fancy but it’s super simple! I love stacking these up for a quick meal, and honestly, who can resist the spicy kick? Grab your chopsticks, and enjoy! 🥢
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is essential for the right texture. If you can’t find it, try short-grain rice or Arborio rice as an alternative. They’ll give you a nice sticky consistency.
Shrimp: Fresh shrimp is great, but cooked shrimp saves time. You can also substitute with crab meat or even tofu for a vegetarian option. I’ve used both, and each adds a unique flavor!
Avocado: Use ripe avocados for a creamy texture. If avocados aren’t available, mashed banana can be a surprising substitute. It’s sweet, so keep the rest of the recipe’s flavors in balance.
Sriracha: For extra spice, consider adding chili garlic sauce or even wasabi. If you’re sensitive to heat, just cut back on the Sriracha or swap for a mild chili sauce.
How Do I Perfectly Cook Sushi Rice?
Cooking sushi rice right is key for those delightful stacks. Here’s how to do it:
- Rinsing: Rinse the rice until the water runs clear to remove excess starch, which helps prevent it from becoming gummy.
- Cooking Ratio: Use 1 cup of rice to 1¼ cups of water for a fluffy texture. Bring it to a boil then lower the heat!
- Resting: Let the rice sit covered after cooking for 10 minutes to steam and finish cooking. This makes a big difference.
- Seasoning: Mix the rice vinegar, sugar, and salt well before combining, as this helps the seasoning absorb into the rice.
Easy Spicy Shrimp Sushi Stacks
Ingredients:
- 1 cup sushi rice (short grain rice)
- 1 1/4 cups water (for cooking rice)
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 avocado, peeled and diced
- 1 small cucumber, peeled and diced
- 10-12 cooked shrimp, chopped into bite-sized pieces
- 2 tbsp mayonnaise
- 1 tbsp Sriracha sauce (adjust to taste for spice)
- 1 sheet nori (seaweed), toasted and crushed or cut into small pieces
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Soy sauce, for serving (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking your sushi rice, then another 15 minutes assembling your tasty stacks.
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps to remove extra starch. Drain it well, then combine with 1 1/4 cups of water in a saucepan. Bring it to a boil, cover, then reduce the heat to low. Allow it to simmer for about 18 minutes, or until all the water is absorbed. When done, remove from heat but leave it covered for 10 minutes to steam.
2. Season the Rice:
While the rice is steaming, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is ready, transfer it to a large bowl, then gently fold in the vinegar mixture with a spatula, while fanning the rice to help it cool down quickly. Set aside to cool to room temperature.
3. Make the Spicy Shrimp Mixture:
In another bowl, combine the chopped shrimp with mayonnaise and Sriracha sauce. Adjust the Sriracha to your preferred spice level. This will be the delicious and creamy center of your sushi stacks!
4. Assemble the Sushi Stacks:
Take a round mold or metal ring (around 2.5 to 3 inches in diameter) and lightly oil or wet the inside. To assemble, fill the mold with layers: first, add about 1/3 of the height with sushi rice and press down gently. Next, add a layer of the diced cucumber and avocado. Finally, spoon the spicy shrimp mixture on top.
5. Finishing Touches:
Press down gently with the back of a spoon to compact the layers together. Carefully lift off the mold to reveal your beautiful sushi stack. Sprinkle crushed nori and a mix of black and white sesame seeds on top for added flavor and a lovely look.
6. Serve:
Repeat steps 4 and 5 for the remaining stacks. Serve immediately with soy sauce on the side for dipping. Enjoy the freshness and flavor of your stunning Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Brown Rice Instead of Sushi Rice?
While brown rice is healthier and has more fiber, it won’t provide the same sticky texture essential for sushi. If you prefer brown rice, be sure to cook it until tender and slightly mushy, and adjust water quantity as needed for best results.
What Can I Use Instead of Shrimp?
If you want to make this dish vegetarian or don’t have shrimp on hand, try using sliced avocado, crab meat, or tofu marinated in soy sauce and sesame oil for flavor. Each option will give a different, yet delicious, twist!
How Can I Make This Recipe Ahead of Time?
You can prepare the sushi rice and spicy shrimp mixture a few hours in advance. Assemble the stacks just before serving to ensure they maintain their structure and freshness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the layers separate if possible to maintain the texture. When ready to eat, enjoy cold or at room temperature!
