This fun and colorful dish features tasty shrimp layered with rice and veggies, perfect for sushi lovers! It’s easy to make and packs a spicy kick that will brighten your meal!
I’ll be honest, stacking the shrimp and rice feels like playing a fun game. Plus, you get the delicious flavors without the need for rolling! Who doesn’t love that? 😊
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for holding your stacks together. If you can’t find sushi rice, use short-grain rice. Just avoid long-grain varieties as they won’t stick as well.
Shrimp: Fresh shrimp gives the best flavor. If you’re looking for a quicker option, use frozen shrimp – just ensure they’re fully cooked when you defrost. Alternatively, you could swap for cooked crab or tofu for a vegetarian version.
Sriracha: This chili sauce packs heat, but you can adjust the amount based on your spice level. If you don’t have sriracha, try other hot sauces or even a dash of cayenne pepper mixed in the mayo.
Avocado: Look for ripe avocados. If they’re hard, you can substitute with a creamy spread like hummus. For a colorful twist, use mango instead of avocado—it’s sweet and adds a fun flavor!
Nori: This seaweed adds a classic sushi touch. You can skip it or use seaweed snacks if you can’t find sheets. If you want a healthier option, try sprinkling some crushed seaweed salad on top.
What’s the Best Way to Cook Sushi Rice?
Cooking sushi rice perfectly is key to fluffy stacks. Follow this simple method:
- Rinse the rice until the water runs clear to remove excess starch. This prevents it from being gummy.
- Combine rinsed rice and water in a pot; bring to a boil. Then reduce the heat and simmer, covered, for 15 minutes.
- After cooking, let it sit for 10 minutes off the heat. This helps it steam and become nice and fluffy!
This method ensures each grain is cooked well while maintaining the right amount of stickiness for stacking.
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Shrimp Layer:
- 12 medium shrimp, peeled and deveined
- 1 tbsp mayonnaise
- 1 tsp sriracha (adjust to taste for spiciness)
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for cooking shrimp)
For the Stacking Layers:
- 1 avocado, peeled and diced
- 1/2 English cucumber, diced
- 1 sheet nori, toasted and cut into small pieces
- 1 tbsp sesame seeds (black and/or white)
- 1 tsp soy sauce (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook, plus time to let the rice cool down. With soothing flavors and an exciting spicy kick, you’ll have a delightful meal ready to serve in no time!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Begin by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch for the perfect texture. Combine the rice and water in a pot and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the rice is tender and the water has been absorbed. Then, take it off the heat and let it sit, covered, for another 10 minutes to steam.
2. Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Once the rice has cooled down to room temperature, gently fold this mixture into the rice. This will give it a delicious flavor boost!
3. Cook the Shrimp:
In another bowl, mix the mayonnaise and sriracha to create a zesty spicy sauce. Heat the vegetable oil in a pan over medium heat. Toss the shrimp in sesame oil and cook them in the pan for about 2-3 minutes per side or until they are pink and fully cooked. After cooking, toss the shrimp in the spicy sauce and set aside.
4. Build Your Sushi Stacks:
Prepare your stacking molds or use a clean round cookie cutter. Start by adding a generous spoonful of sushi rice to the bottom of the mold, pressing it gently to compact it. This will be your base layer.
5. Add Veggies:
Next, layer the diced cucumber and avocado evenly on top of the rice. These fresh ingredients will add crunch and flavor.
6. Add the Spicy Shrimp:
Top the stack with the spicy shrimp layer. Press down gently to hold everything in place.
7. Remove the Mold:
Carefully remove the mold or cookie cutter to reveal your beautiful sushi stack. It should hold together nicely!
8. Garnish and Serve:
Garnish the top with toasted nori pieces and a sprinkle of sesame seeds. If you’d like, drizzle a little soy sauce on top. These stacks are best enjoyed immediately!
9. Repeat:
Repeat these steps for the remaining servings. Serve with soy sauce, pickled ginger, or wasabi on the side for an added touch.
Enjoy the colorful and flavorful Easy Spicy Shrimp Sushi Stacks—an elegant twist on sushi that’s simple to prepare at home!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure the shrimp are fully thawed and cooked according to package instructions before adding them to the spicy sauce. Thaw them overnight in the fridge or quickly under cold running water.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, you can replace the shrimp with diced tofu marinated in the spicy sauce or use more vegetables like bell peppers and carrots. Avocado and cucumber will still provide great freshness!
What’s the Best Way to Store Leftover Sushi Stacks?
Leftover sushi stacks can be stored in an airtight container in the fridge for up to 2 days. However, for the best flavor and texture, it’s best to assemble them fresh. If you have leftover components, store them separately and assemble when ready to eat.
Can I Prepare the Rice in Advance?
Yes, you can prepare the sushi rice a day in advance. Just store it in an airtight container in the fridge after seasoning it with vinegar, sugar, and salt. Make sure to let it come to room temperature before assembling the sushi stacks.
