If you’re a fan of sushi, then these Easy Spicy Shrimp Sushi Stacks are perfect for you! With tasty shrimp, creamy avocado, and a little kick from spicy mayo, they are super fun to eat.
I love how quick this recipe is! Just stack the ingredients in layers, and you have a dish that looks fancy but is actually simple to make. Perfect for impressing friends! 🍣
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is essential for great texture. If you can’t find sushi rice, you can use jasmine rice, but it won’t be quite the same. Just rinse it well before cooking!
Cooked Shrimp: For convenience, I usually use pre-cooked shrimp. If you’re looking for a healthier option, you can use grilled chicken or even tofu if you’re going vegetarian!
Avocado: Look for ripe avocados that yield slightly to pressure. If avocados aren’t in season, you could try using thin slices of mango for a different twist.
Sriracha: This adds spice! If you want a milder flavor, you could use sweet chili sauce instead. If you’re feeling adventurous, try adding some wasabi for extra heat.
How Do I Make Perfect Sushi Rice?
Getting the sushi rice just right is key to making great sushi stacks. Here are some tips:
- Rinse the rice: This removes excess starch, preventing the rice from becoming gummy. Aim for clear water!
- Use the right water-to-rice ratio: 1.25 cups of water to 1 cup of rice is perfect. However, if your rice feels too dry, add a tiny bit more water next time.
- Steam it: Let the rice sit covered once cooked to finish steaming. This helps to create a fluffy texture.
These small steps will help you achieve that perfect, sticky sushi rice that holds everything together beautifully!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- For the Stacks:
- 12 oz cooked shrimp, chopped
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and finely chopped
- 3 tablespoons mayonnaise
- 1-2 teaspoons sriracha (adjust to spice preference)
- 1 sheet nori seaweed, toasted and cut into thin strips
- 1 tablespoon sesame seeds (black and/or white)
- Soy sauce for serving (optional)
Time Needed:
You will need about 30 minutes to prepare and assemble the sushi stacks. This includes cooking the rice and then assembling the layers of delicious ingredients. Just a quick chill time is needed to make everything nice and cool!
Step-by-Step Instructions:
1. Rinse and Cook the Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This keeps the rice from being too sticky. Combine the rinsed rice and water in a pot. Bring it to a boil over high heat. Once boiling, lower the heat, cover the pot, and let it simmer on low for 15 minutes. After that, remove the pot from heat and let it sit 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 they dissolve. Once the rice has cooled, gently fold this mixture into the rice. This gives your rice a lovely flavor. Let the rice cool to room temperature.
3. Prepare the Spicy Mayo:
In another bowl, combine the mayonnaise and sriracha to create a spicy mayo. Feel free to adjust the sriracha to make it as spicy as you like!
4. Coat the Shrimp:
Toss the chopped shrimp with half of the spicy mayo until they are all evenly coated. This will add flavor to the shrimp before stacking them.
5. Assemble the Sushi Stacks:
Using a metal ring mold, press it onto your serving plate. Start by adding a layer of sushi rice into the mold and gently press it down to form a firm base.
6. Layer the Ingredients:
Next, carefully add a layer of the chopped cucumber over the rice, followed by a layer of diced avocado. Press each layer down gently to keep everything stable. Then, add the layer of spicy shrimp on top!
7. Finish and Garnish:
Slowly lift the ring mold off the stack. Drizzle some of the remaining spicy mayo over the top. Garnish your sushi stack with strips of toasted nori and a sprinkle of sesame seeds to add a nice touch.
8. Serve:
If you need to, repeat the stacking process for any remaining ingredients to make additional stacks. Serve immediately with soy sauce on the side for dipping if you’d like!
Enjoy your flavorful Easy Spicy Shrimp Sushi Stacks! They’re perfect for sharing (or not)! 😊🍤
Frequently Asked Questions (FAQ)
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute the shrimp with cooked crab meat, grilled chicken, or even tofu for a vegetarian option. Just be aware that cooking times may vary for different proteins.
How Should I Store Leftovers?
If you have leftover sushi stacks, store them in an airtight container in the fridge. They are best eaten within 1-2 days. The rice may get a little hard, so consider adding a splash of water and microwaving for a few seconds to revive it before eating.
Can I Prepare the Rice in Advance?
Definitely! You can prepare the sushi rice a few hours ahead of time. Just make sure to let it cool to room temperature before assembling your stacks to prevent sogginess.
What Can I Use Instead of Sushi Rice?
If you can’t find sushi rice, short-grain or medium-grain rice can work in a pinch, though the texture won’t be quite as sticky. You can also try quinoa for a gluten-free alternative, though it will have a different taste and texture.
