This fun and colorful shrimp sushi stacks are a tasty twist on traditional sushi! Packed with shrimp, avocado, and a bit of spice, they are fresh and full of flavor.
Honestly, stacking sushi is way more fun than rolling! Plus, you can customize each layer with your favorite toppings. It’s a little party on your plate! 🎉
I love making these for quick lunches or snacks. They’re easy to throw together, and you can adjust the spice level to match your taste—everyone’s happy!
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is essential for texture and flavor. If you can’t find sushi rice, arborio rice is a good substitute as it has a similar stickiness.
Shrimp: Feel free to use cooked frozen shrimp for convenience. If you’re avoiding seafood, you can swap shrimp for cooked chicken or tofu for a vegetarian option!
Rice Vinegar: This adds a tangy flavor. If you don’t have it, you can use apple cider vinegar or a light balsamic vinegar, but it will change the taste slightly.
Sriracha: Adjust the spice level as per your preference. If you want it milder, try using mayonnaise mixed with a bit of lemon juice instead.
Nori Seaweed: This adds a bit of sea flavor. If you’re not a fan, you can skip it or use crushed tortilla chips for crunch instead!
How Can I Get My Sushi Rice Just Right?
Getting the sushi rice right is crucial! Start by rinsing it well to remove excess starch. This makes your rice less sticky and more fluffy. Here’s how:
- Rinse the rice until the water runs clear. This usually takes a few cycles.
- Cook the rice in a pot or rice cooker—it’s often best to let it sit for a while after cooking to finish the steaming process.
- Mixing the vinegar, sugar, and salt into the rice while it’s still warm helps enhance the flavor. Gently fold it in to avoid breaking the rice grains.
Now, allow the rice to cool completely before stacking—it helps maintain the shape of your sushi stacks! Enjoy the process and get creative with the layers!
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Base:
- 1 cup sushi rice
- 1 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Spicy Shrimp Mixture:
- 10-12 cooked shrimp, chopped
- 1 tbsp mayonnaise
- 1 tsp Sriracha (adjust to taste)
For the Additional Layers:
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- 1 sheet nori seaweed, toasted and crumbled
- 1 tsp toasted sesame seeds (black and/or white)
Extras for Serving:
- Soy sauce (optional)
- Pickled ginger (optional)
- Wasabi (optional)
Time Needed:
This recipe will take about 30 minutes total. You’ll spend around 10 minutes preparing the sushi rice and mixing the shrimp, and around 20 minutes to assemble the stacks. If you want to chill the layers in the fridge before serving, allow for additional time. Enjoy the process!
Step-by-Step Instructions:
1. Rinse and Cook the Rice:
Begin by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. Next, combine the rice with the water in a rice cooker or a pot. Cook according to your rice cooker’s instructions, or bring it to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 18 minutes. After cooking, remove from heat and let it sit, covered, for another 10 minutes to allow it to steam.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold this mixture into the rice. Allow the seasoned rice to cool completely while you prepare the other ingredients.
3. Prepare the Spicy Shrimp:
In a separate bowl, combine the chopped shrimp with mayonnaise and Sriracha. Stir well to create a spicy shrimp mixture that suits your taste—feel free to add more Sriracha for extra heat!
4. Assemble the Sushi Stacks:
Grab your mold or ring for stacking. Start by placing a layer of sushi rice in the mold, pressing it firmly to create a solid base. Next, layer in the diced cucumber, followed by the diced avocado. Finally, add the spicy shrimp mixture on top.
5. Final Touches:
Gently press the layers down to create a uniform stack, then carefully lift the mold away. To finish, sprinkle the top with crumbled nori and toasted sesame seeds for a little extra flair and flavor.
6. Serve and Enjoy:
Serve the sushi stacks immediately with soy sauce, pickled ginger, and wasabi on the side for those who enjoy a little kick. These colorful stacks make a delightful appetizer or light meal that’s sure to impress!
Enjoy your delicious Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Leftover Shrimp for This Recipe?
Absolutely! If you have leftover cooked shrimp, just chop them up and combine them with the mayonnaise and Sriracha. This is a great way to use what you already have!
What Can I Substitute for Sushi Rice?
If you can’t find sushi rice, arborio rice is a good alternative due to its similar sticky texture. Just make sure to rinse it well before cooking!
How Do I Store Leftover Sushi Stacks?
Store any leftover sushi stacks in an airtight container in the refrigerator for up to 1 day. However, for the best taste and texture, it’s recommended to eat them fresh!
Can I Make These Sushi Stacks Vegetarian?
Yes! You can replace the shrimp with diced tofu, tempeh, or even a mix of your favorite vegetables for a delicious vegetarian version. Feel free to get creative with the layers!
