This fun and tasty shrimp sushi stack is a delicious mix of fresh ingredients. You’ll love the spice kick from the shrimp paired with creamy avocado and sticky rice!
Making sushi has never been easier! I find stacking everything neatly is the best part, and it looks amazing on a plate. Perfect for sharing with friends or enjoying all by myself! 😄
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky when cooked, perfect for sushi! If you’re in a pinch, you can try using jasmine rice, but it won’t be as sticky.
Shrimp: I like using medium shrimp, but feel free to swap in cooked shrimp or even crab if you prefer. You can also go for tofu for a vegetarian version!
Sriracha: This gives the shrimp a spicy kick. If you want less heat, go for a milder hot sauce or even ketchup mixed with a bit of hot sauce for flavor without the heat.
Avocado: A ripe avocado is key for creaminess. If you can’t find avocado, try using a bit of cream cheese for a different texture.
Nori (Seaweed): It adds umami and a nice crunch. If you’re not a fan, you can skip it or replace it with crushed sea salt for seasoning.
How Can I Get My Rice Perfectly Sticky?
Getting that sushi rice just right can be tricky, but it’s super important! After rinsing, you’ll want to make sure to cook it slowly. Here’s what to do:
- Use the right rice: Sushi rice is specially made for this—don’t skimp!
- After cooking, let it sit covered for about 10 minutes to finish steaming. This helps the grains stick together.
- Mix the vinegar mixture into the rice gently. Over-mixing can break the grains.
These small tips really help in getting that perfect sticky texture that holds your sushi stack together beautifully!
How to Make Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Stack:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 12-15 medium shrimp, peeled and deveined
- 1 tbsp mayonnaise
- 1 tbsp Sriracha sauce
- 1 ripe avocado, diced
- 1/2 cucumber, diced
- 1 sheet nori (seaweed), toasted and crumbled
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Soy sauce (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble. Enjoying your sushi stacks will take just a few more minutes, and they’re ready to eat! Perfect for a cozy meal or for impressing friends!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until it runs clear. This helps remove excess starch. Next, combine the rice and water in a pot. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes until all the water is absorbed. After that, remove it from the heat but keep it covered for another 10 minutes to allow it to steam.
2. Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt together until they dissolve. Once your rice has cooled a bit, gently fold this mixture into the rice until it’s evenly coated. Let the rice cool to room temperature.
3. Prepare the Shrimp:
In another bowl, mix the shrimp with mayo and Sriracha until they’re fully coated. If you prefer your shrimp cooked, just sauté them in a non-stick pan over medium heat for 2-3 minutes until they turn pink and are cooked through. If you’re using sushi-grade shrimp, you can skip this step and serve them raw.
4. Mix the Vegetables:
Next up, chop the avocado and cucumber into small, bite-sized pieces. Toss them together gently to keep the avocado nice and intact.
5. Assemble the Sushi Stacks:
Grab a round mold or a small bowl to help shape your sushi stacks. Start by placing a layer of the cooled sushi rice at the bottom of the mold, pressing it down firmly. Add a layer of your cucumber and avocado mix, followed by your spicy shrimp on top.
6. Final Touches:
To add some extra flavor and crunch, sprinkle crumbled nori on top, along with a mix of black and white sesame seeds.
7. Remove the Mold:
Carefully lift the mold off to reveal your beautifully stacked sushi! Repeat the process with the remaining ingredients to make more stacks.
8. Serve and Enjoy:
Arrange your sushi stacks on a plate and serve them with soy sauce on the side for dipping. Enjoy every delicious bite of your elegant Spicy Shrimp Sushi Stacks!
Happy cooking! 🥢
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of Sushi Rice?
While brown rice is a healthier option, it won’t give you the same sticky texture that’s characteristic of sushi rice. If you prefer brown rice, be sure to adjust the cooking time since it generally takes longer to cook than sushi rice.
How Can I Store Leftover Sushi Stacks?
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The rice will harden slightly, so it’s best to eat them fresh. If you need to reheat, do so gently in the microwave to warm them up, but it may alter the texture.
What Can I Substitute for Sriracha Sauce?
If Sriracha isn’t available, you can use any hot sauce you prefer! Alternatively, combine mayonnaise with a bit of hot sauce for a milder option, or even try a mix of miso and chili paste for a unique flavor twist.
Can I Make the Components in Advance?
Absolutely! You can prepare the rice, shrimp mixture, and vegetable toppings up to a day in advance. Just keep everything stored separately in the fridge. Assemble the stacks when you’re ready to serve for fresh, delicious sushi!”
