This Easy Spicy Shrimp Sushi Stack is a fun and tasty dish! It’s made with layers of sushi rice, spicy shrimp, and veggies, all neatly stacked up. Perfect for sushi lovers!
Making sushi at home sounds tricky, but this recipe keeps it simple and delicious! I love serving it with soy sauce for dipping, and everyone thinks I’m a sushi chef! 🍣
Key Ingredients & Substitutions
Sushi Rice: This type of rice is sticky and holds together well, making it perfect for sushi stacks. If you can’t find sushi rice, short-grain or medium-grain rice can work too.
Shrimp: Cooked shrimp is a must, but if you want a vegetarian option, try using tofu or marinated mushrooms. Both can add great flavor!
Japanese Mayonnaise: This mayo is creamier and a bit sweeter than regular mayo. If you don’t have it, regular mayonnaise will suffice, but consider adding a dash of sesame oil for flavor.
Sriracha Sauce: Adjust the spice level according to your taste! If you’re looking for a milder sauce, try using a bit of sweet chili sauce instead.
Nori: Essential for that sushi feel, but if you don’t have any, you can skip it or use thinly sliced seaweed snacks instead.
How Can I Cook Sushi Rice Perfectly?
Cooking sushi rice is all about getting the right texture. Rinse it well to remove excess starch, which can make the rice too sticky.
- Use a rice cooker for the best results. If using a pot, bring the rice to a boil, then reduce to low heat to simmer.
- Let the rice rest, covered, after cooking. This helps it finish steaming and become fluffy.
Once you mix in the vinegar mixture, let the rice cool to room temperature. This step is key for the best flavor and texture in your sushi stacks!
Easy Spicy Shrimp Sushi Stacks
Ingredients:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 12 oz cooked shrimp, chopped into bite-size pieces
- 2 tablespoons mayonnaise (preferably Japanese mayo)
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 ripe avocado, diced
- 1/2 cucumber, diced
- 1 teaspoon soy sauce
- 1 sheet nori (seaweed), toasted and cut into small strips or crumbled
- 1 teaspoon toasted sesame seeds (black or white)
- Optional: finely chopped green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and cooking, plus some time for cooling the rice. You’ll enjoy a delightful dish that’s ready to impress your friends and family in no time!
Step-by-Step Instructions:
1. Preparing the Sushi Rice:
Start by rinsing the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch. Next, combine the rinsed rice and water in a rice cooker or a pot. If using a pot, bring it to a boil, then cover and simmer on low heat for about 18 minutes until the water is absorbed. Once done, remove it from heat and let it stand, covered, for another 10 minutes to steam.
2. Mixing the Vinegar:
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into your cooked sushi rice. This adds flavor! Let the rice cool down to room temperature while you prepare the other ingredients.
3. Preparing the Spicy Shrimp:
In a separate bowl, mix the chopped shrimp with the mayonnaise and Sriracha sauce until everything is well combined. Adjust the Sriracha to your preferred spice level if you’d like.
4. Preparing the Avocado:
Take the diced avocado and lightly toss it with a few drops of soy sauce. This not only adds flavor but helps prevent the avocado from browning.
5. Assembling the Sushi Stacks:
Using a round mold or ring, start building your sushi stacks:
- Press a layer of sushi rice firmly at the bottom.
- Next, add a layer of diced cucumber.
- Then, add a layer of the seasoned avocado.
- Finally, top it off with the spicy shrimp mixture.
6. Final Touches:
Carefully remove the ring mold to reveal your beautiful sushi stack. Garnish the top with the toasted nori strips and sesame seeds. For an extra touch, you can sprinkle some chopped green onions or chives.
7. Serve and Enjoy:
Serve your sushi stacks immediately with soy sauce, pickled ginger, and wasabi if desired. Enjoy the delightful flavors of this scrumptious dish!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw it completely before chopping. The best way to thaw shrimp is to leave it in the fridge overnight or to place it in a sealed bag and submerge it in cold water for about 30 minutes.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this recipe vegetarian by substituting the shrimp with diced tofu or marinated mushrooms. You might also enjoy adding some additional veggies like carrots or bell peppers for extra crunch and flavor!
How Should I Store Leftover Sushi Stacks?
Leftover sushi stacks should be stored in an airtight container in the fridge for up to 1 day. To maintain the best texture, assemble the stacks without the avocado and shrimp mixture if you plan on storing them, and add these components fresh just before serving.
What Other Toppings Can I Use?
Feel free to get creative with your toppings! You might try adding spicy tuna, crab meat, or even a drizzle of eel sauce for a sweet and savory touch. You can also include sliced radishes or sprouts for added freshness and texture.
