Why make this recipe
Spicy Shrimp Sushi Stacks are a fun and easy way to enjoy sushi at home. They are packed with flavor and bring a crunchy, fresh taste that everyone loves. This recipe is great for gatherings, casual meals, or even as a quick snack. Plus, you can customize the layers to fit your taste!
How to make Spicy Shrimp Sushi Stacks
Ingredients
- 250 g short-grain rice
- 480 ml water
- 30 ml rice vinegar
- 12 g sugar
- 5 g salt
- 225 g cooked shrimp, peeled and deveined
- 45 g mayonnaise
- 15 ml sriracha sauce
- 150 g diced avocado
- 150 g diced cucumber
- 16 g furikake
- 15 ml lime juice
Directions
- Rinse the short-grain rice under cold water until the rinsing water is clear.
- Combine the rice with water in a rice cooker or pot. Cook it according to rice cooker instructions. If using the stove, bring to a boil, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and the water is absorbed.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl. Evenly drizzle the vinegar mixture over the rice and gently fold using a paddle or spatula. Allow the seasoned rice to cool to room temperature.
- In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce. Stir until the shrimp are thoroughly coated in the spicy mayo.
- Using individual molds or small bowls, create layers starting with the seasoned rice. Gently press the rice to compact it.
- Add a layer of diced avocado, followed by diced cucumber. Top with the spicy shrimp mixture.
- Apply gentle pressure on the filled molds to set the stacks. Carefully remove the molds to reveal structured stacks.
- Garnish each stack with furikake and drizzle with lime juice before serving.
How to serve Spicy Shrimp Sushi Stacks
Serve these sushi stacks on a plate with chopsticks for an authentic experience. You can add extra lime wedges or a small bowl of soy sauce for dipping. They make a beautiful and colorful dish that looks impressive!
How to store Spicy Shrimp Sushi Stacks
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the layers separate if possible to maintain their texture. When ready to enjoy, you can stack them again and serve.
Tips to make Spicy Shrimp Sushi Stacks
- Make sure your rice is cooled to room temperature before assembling; this helps avoid mushy layers.
- Experiment with different toppings like sesame seeds, green onions, or pickled ginger for added flavor.
- Use fresh ingredients for the best taste, especially the avocado and shrimp.
Variation
Feel free to swap shrimp for other proteins like crab or tofu, or add extra vegetables like radish or carrots for a different crunch.
FAQs
-
Can I use sushi rice instead of short-grain rice?
Yes, sushi rice works well for this recipe and gives a nice sticky texture. -
Is there a gluten-free option for the soy sauce?
Yes, you can use gluten-free soy sauce or tamari instead of regular soy sauce. -
How spicy are these stacks?
The level of spice depends on how much sriracha you use. You can adjust it to your taste by adding less or more sauce.
Spicy Shrimp Sushi Stacks
Ingredients
For the rice
- 250 g short-grain rice Rinsed until water is clear
- 480 ml water For cooking the rice
- 30 ml rice vinegar For seasoning the rice
- 12 g sugar To sweeten the vinegar
- 5 g salt For flavoring
For the topping
- 225 g cooked shrimp, peeled and deveined
- 45 g mayonnaise For the spicy shrimp mixture
- 15 ml sriracha sauce Adjust to taste
- 150 g diced avocado
- 150 g diced cucumber
- 16 g furikake For garnish
- 15 ml lime juice For drizzling before serving
Instructions
Preparation
- Rinse the short-grain rice under cold water until the rinsing water is clear.
- Combine the rice with water in a rice cooker or pot. Cook it according to rice cooker instructions. If using the stove, bring to a boil, reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and the water is absorbed.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl. Evenly drizzle the vinegar mixture over the rice and gently fold using a paddle or spatula. Allow the seasoned rice to cool to room temperature.
- In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce. Stir until the shrimp are thoroughly coated.
Assembly
- Using individual molds or small bowls, create layers starting with the seasoned rice. Gently press the rice to compact it.
- Add a layer of diced avocado, followed by diced cucumber. Top with the spicy shrimp mixture.
- Apply gentle pressure on the filled molds to set the stacks. Carefully remove the molds to reveal structured stacks.
- Garnish each stack with furikake and drizzle with lime juice before serving.