These Easy Spicy Shrimp Sushi Stacks are a fun way to enjoy sushi without the hassle! Made with fresh shrimp, creamy avocado, and a spicy mayo sauce, they are packed with flavor.
I love how colorful and tasty they are! Plus, stacking them makes you feel like a sushi master. Don’t forget to invite friends over to impress them – they won’t believe you made this!
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for sushi stacks. If you can’t find sushi rice, short-grain rice works too. Just note that the texture might be slightly different, but it will still hold together well!
Shrimp: Cooked shrimp are the star here! You can also substitute with cooked crab or even tofu for a vegetarian version. If you’re using raw shrimp, make sure to cook it first until it’s pink and opaque.
Avocado: Ripe avocado adds creaminess to the stacks. If you’re out of avocado, consider using creamy hummus or even cream cheese for a different flavor profile.
Sriracha: This adds a spicy kick! If you want less heat, try using mayonnaise alone or a milder hot sauce. For a twist, add a bit of lime juice to enhance the flavors.
How Do You Get the Rice to Stick Together Perfectly?
The stickiness of sushi rice is key for building sturdy stacks. Start with rinsing the sushi rice well; this removes excess starch. Here’s how to ensure it sticks:
- Always use short-grain sushi rice, which has a higher starch content.
- Cook it with just the right water-to-rice ratio—follow package instructions closely.
- Once cooked, blend in the rice vinegar mixture gently but thoroughly, letting it cool to room temperature to help it set.
- When stacking, press the rice firmly to help hold its shape during assembly.
These tips will help you create delicious and beautifully arranged sushi stacks. Enjoy making and sharing this with family and friends!
How to Make Easy Spicy Shrimp Sushi Stacks
Ingredients
- For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- For the Filling:
- 12 oz cooked shrimp, chopped
- 1 ripe avocado, diced
- 1/2 cucumber, peeled and diced
- 3 tbsp mayonnaise
- 1 tbsp Sriracha (adjust for spice preference)
- For the Garnish:
- 1 sheet nori (seaweed), cut into thin strips or crumbled
- 1 tsp toasted sesame seeds (black and white mixed)
- Soy sauce, for serving (optional)
Time Needed
This delicious recipe takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the rice and prepping the ingredients, plus another 15 minutes for assembly and garnishing. Perfect for a quick lunch or a fun dinner with friends!
Step-by-Step Instructions
1. Prepare the Sushi Rice
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. Then, combine the rinsed rice and water in a rice cooker or a pot. Cook according to the package instructions. Once done, transfer the rice to a large bowl to cool slightly.
2. Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until it’s all dissolved. Gently fold this mixture into the cooked rice. Be careful not to mash the rice; you want it to stay intact. Allow it to cool to room temperature.
3. Make the Spicy Mayo
In a separate small bowl, combine the mayonnaise and Sriracha to make a creamy and spicy sauce. Taste it and adjust the amount of Sriracha based on how spicy you like it!
4. Assemble the Sushi Stacks
Grab a metal ring mold or a round cookie cutter for stacking. Start by pressing a layer of sushi rice firmly into the bottom. Add an even layer of the diced cucumber, followed by a generous layer of diced avocado. Lastly, top it off with the chopped cooked shrimp.
5. Add the Spicy Mayo
Drizzle or spoon a little of the spicy mayo over the shrimp layer for that extra flavor kick!
6. Final Touches
Carefully remove the mold to keep the shape of your sushi stack intact. Repeat this process until all your ingredients are used up.
7. Garnish and Serve
Sprinkle each sushi stack with toasted sesame seeds and some crumbled or thinly sliced nori. Serve immediately with soy sauce on the side, if you like.
Enjoy these vibrant, flavorful sushi stacks as a fresh and fun alternative to traditional sushi rolls! They’re sure to impress and satisfy your cravings.
Frequently Asked Questions (FAQ)
Can I Use White Rice Instead of Sushi Rice?
While sushi rice is preferred for its sticky texture, you can use short-grain white rice in a pinch. Just note that the consistency won’t be the same, but it should still hold together relatively well for stacking!
How Do I Store Leftover Sushi Stacks?
If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The rice may be a bit firm when reheated, so I recommend enjoying them fresh for the best texture and flavor.
Can I Make the Spicy Mayo Ahead of Time?
Absolutely! You can prepare the spicy mayo in advance and store it in the fridge for up to 3 days. Just give it a good stir before using it, as ingredients may settle over time.
What Other Ingredients Can I Add?
Feel free to get creative! You can add ingredients like mango, carrots, or even cream cheese for added flavor and texture. Just remember to adjust the layers to keep the sushi stacks balanced!
