This fun dish features layers of shrimp, rice, and yummy toppings for a tasty sushi experience. It’s simple to make and perfect for impressing guests or enjoying a family meal.
The best part? You can stack it as high as you dare! And who doesn’t love playing with their food? I usually add some avocado for creaminess. Yum!
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky, which is perfect for sushi. If you can’t find sushi rice, you can substitute with Arborio rice, though the texture will differ slightly.
Sriracha Sauce: This adds heat and flavor to the shrimp. If you prefer less spice, try using a mild hot sauce or even a little sweet chili sauce for a different flavor.
Kewpie Mayonnaise: This Japanese mayo is creamier and richer than regular mayo. You can use regular mayo, but if you want that authentic flavor, look for Kewpie at an Asian grocery store.
Nori: Nori adds a unique taste. If you’re not a fan, feel free to leave it out or replace it with crushed seaweed snacks for a similar crunch.
How Do I Perfectly Cook Sushi Rice?
Cooking sushi rice is all about getting the right texture. After rinsing the rice to remove excess starch, cooking it properly is key.
- Combine the rinsed rice with water in a pot and bring it to a boil. Keep an eye on it!
- Once it boils, reduce heat to low, cover, and let it simmer for 15 minutes. Resist the urge to lift the lid!
- After cooking, remove from heat and let it sit covered for 10 minutes. This step allows the moisture to settle.
Mix in the vinegar mixture gently so you don’t smash the grains. Cool it down to room temperature before assembling your stacks.
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Base:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Spicy Shrimp:
- 1/2 pound cooked shrimp, chopped into bite-sized pieces
- 1 tablespoon mayonnaise (preferably Japanese Kewpie mayo)
- 1 teaspoon sriracha sauce (adjust more or less for spice preference)
For the Layers:
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 1 sheet nori, toasted and cut into small strips or crumbled
- 1 teaspoon black sesame seeds
- 1 teaspoon toasted white sesame seeds
For Serving:
- 1 teaspoon soy sauce (optional, for serving)
- Pickled ginger and wasabi for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare. You’ll need about 10 minutes to cook the rice and 20 minutes to assemble the layers and make the spicy shrimp mixture. The hardest part is waiting for the rice to cool!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. In a pot, combine the rinsed rice and water, bringing it to a boil. Once boiling, reduce the heat to low, cover it, and let it cook for 15 minutes. After cooking time, remove from heat and cover it for another 10 minutes to finish. This will help make your rice nice and fluffy!
2. Season the Rice:
In a small bowl, mix together rice vinegar, sugar, and salt until it’s dissolved. Gently fold this mixture into the warm rice to season it. Allow the rice to cool to room temperature while you prepare the other ingredients.
3. Make Spicy Shrimp:
In a bowl, mix the chopped shrimp with mayonnaise and sriracha sauce. Stir until the shrimp are well coated. You can adjust the amount of sriracha based on how spicy you like it—make it your own!
4. Assemble Stacks:
On a serving plate, place a round food ring mold (around 2.5 to 3 inches wide) for shaping the stacks. Start by pressing a layer of the cooled sushi rice into the bottom of the mold, making it compact. Next, add a layer of diced cucumber and avocado, gently pressing down to keep it in place. Finally, top that layer with your spicy shrimp mixture.
5. Remove the Mold:
Gently lift the ring mold straight up to reveal your sushi stack. It should hold its shape nicely!
6. Add Finishing Touches:
Sprinkle the top of your sushi stack with toasted nori strips and a mix of black and white sesame seeds for some extra flavor and crunch.
7. Serve and Enjoy:
Enjoy your beautiful spicy shrimp sushi stacks immediately! Serve with soy sauce, pickled ginger, and wasabi for a complete experience. Great for impressing friends or indulging just for yourself!
Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Any Type of Rice for This Recipe?
While sushi rice is recommended for its sticky texture, you can substitute it with Arborio rice if needed. Just keep in mind that the texture may not be as authentic.
How Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sushi rice and the spicy shrimp mixture a few hours in advance. Just store them separately in the fridge and assemble the stacks right before serving for the best texture.
What If I Don’t Have Nori Sheets?
If you’re out of nori, you can skip it altogether or use crushed seaweed snacks for a similar flavor and crunch. Alternatively, try sprinkling some extra sesame seeds for added texture!
How to Properly Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. The rice may harden, so consider adding a splash of water and microwaving it briefly to soften before enjoying any leftovers!
