This Easy Spicy Shrimp Sushi Stack is a fun and tasty twist on traditional sushi! It features layers of seasoned rice, fresh shrimp, and a kick of spicy mayo for that extra zing!
Making this dish is a blast! It’s like building a delicious tower of flavors. Whenever I make it, my friends can’t resist picking at the stacks. Who can blame them? 😄
I love that it’s simple to prepare and perfect for gatherings. Plus, you can easily adjust the spice level to suit your taste. It’s a refreshing and satisfying dish for everyone!
Key Ingredients & Substitutions
Sushi Rice: This rice has a unique stickiness that holds everything together. If sushi rice isn’t available, short-grain rice can be a decent substitute. Just remember, long-grain rice won’t work as well because it doesn’t get sticky enough.
Cooked Shrimp: You can use fresh shrimp if you like! Just cook and chop them first. If you’re looking for a vegetarian option, try adding marinated tofu or edamame for protein.
Rice Vinegar: This is a key ingredient for flavoring the rice. If you don’t have rice vinegar, apple cider vinegar can work as a substitute, though it might alter the taste slightly.
Sriracha: This adds a nice kick! If you’re not a fan of spicy food, you can leave it out or replace it with a milder hot sauce or some sweet chili sauce.
Nori: While nori gives extra flavor and crunch, you could skip it or use crushed seaweed snacks for a similar effect. For a different texture, consider using crispy fried onions or shallots as a topping!
How Do I Make Perfectly Seasoned Sushi Rice?
Getting the sushi rice just right is crucial for your stacks! Here’s a straightforward way to do it:
- Start by rinsing the sushi rice in cold water until it runs clear. This removes excess starch.
- Combine the rinsed rice with water in a pot. Once it boils, lower the heat and cover the pot. Let it cook for 15 minutes without lifting the lid.
- After cooking, turn off the heat and let it sit covered for 10 minutes to steam. This helps the rice become fully tender.
- Mix the vinegar, sugar, and salt in a bowl until dissolved. Once the rice is cooled a bit, gently fold this mixture in. This adds flavor and shine!
With these tips, your sushi rice will be deliciously sticky and full of flavor, making your stacks stand out!
How to Make Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- For the Filling:
- 1/2 pound cooked shrimp, chopped
- 1 ripe avocado, peeled and diced
- 1/2 cucumber, diced
- For the Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- For Flavoring:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- For Garnish:
- 1 sheet nori, toasted and crushed or cut into small strips
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- Optional: sliced green onions, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation. You’ll spend about 15 minutes cooking the rice, and while it rests, you can make the shrimp and prepare the ingredients. The assembly is quick, taking around 10 minutes. So, in just half an hour, you’ll have a delightful dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This will help achieve that perfect sticky texture. Combine the rinsed rice and water in a medium-sized pot. Bring it to a boil over high heat, then reduce the heat to low, cover it, and let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit, still covered, for 10 minutes to steam.
2. Season the Rice:
While the rice is resting, mix together the rice vinegar, sugar, and salt in a small bowl until fully dissolved. Once the rice has steamed, gently fold this mixture into the rice to give it amazing flavor and a bit of shine. Allow the rice to cool to room temperature while you prepare the fillings.
3. Make the Spicy Mayo:
In another bowl, stir together the mayonnaise and sriracha until smooth. Feel free to adjust the amount of sriracha to match your spice preference.
4. Prepare the Shrimp Filling:
In a mixing bowl, combine the chopped shrimp with soy sauce and sesame oil. Add about half of your spicy mayo and toss gently to coat the shrimp evenly.
5. Assemble the Sushi Stacks:
Now it’s time to stack! Use stacking molds, or if you don’t have them, a round cookie cutter or small bowl will work just fine. Start by adding a layer of sushi rice in the bottom of each mold, pressing gently to form a compact base.
6. Add Toppings:
Next, layer the diced cucumber and avocado evenly on top of the rice, pressing gently again. Then, add your prepared shrimp mixture on top of the avocado.
7. Finish with Spicy Mayo and Garnishes:
Pours a drizzle of the remaining spicy mayo over the shrimp layer. Top everything off with crushed nori and a sprinkle of black and white sesame seeds. If you like, add a few sliced green onions for an extra touch.
8. Serve and Enjoy!
Carefully lift the molds or remove the cookie cutter to reveal your beautiful stacks. Serve immediately with extra soy sauce and pickled ginger on the side. Enjoy your delicious Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw your frozen shrimp completely before using them. The best way to do this is by placing them in the refrigerator overnight or submerging them in cold water for about 30 minutes. Once thawed, pat them dry before chopping to avoid excess moisture.
How Can I Make This Dish Vegetarian-Friendly?
To make a vegetarian version, simply substitute the shrimp with marinated tofu or use edamame for a protein boost. You can also add more vegetables like bell peppers or carrots to enhance the flavor and texture!
What’s the Best Way to Store Leftover Sushi Stacks?
If you have leftovers, store them in an airtight container in the fridge. They’re best enjoyed within 1-2 days. To maintain the texture, consider storing the rice and toppings separately and assembling when ready to eat!
Can I Make the Rice Ahead of Time?
Yes, you can prepare the sushi rice a day in advance! Once it’s cooled, store it in an airtight container in the fridge. When you’re ready to assemble the stacks, just let the rice sit at room temperature for a bit to soften before layering with the other ingredients.
