Why Make This Recipe
Spicy Shrimp Sushi Stacks are a fun and delicious way to enjoy sushi flavors without needing to roll it. These stacks are perfect for a party or a quick dinner. They are easy to make and packed with taste, making them a great choice for seafood lovers. Plus, the layers of fresh avocado and crunchy cucumber add a nice texture and flavor that everyone will love.
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
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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 according to rice cooker instructions, or bring to a boil on the stove, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and water is absorbed.
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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 seasoned rice to cool to room temperature.
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In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce. Stir until the shrimp are thoroughly coated in the spicy mayo.
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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.
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Apply gentle pressure on the filled molds to set the stacks. Carefully remove the molds to reveal structured stacks. Garnish each with furikake and drizzle with lime juice before serving.
How to Serve Spicy Shrimp Sushi Stacks
Serve your Spicy Shrimp Sushi Stacks on a plate with chopsticks or a fork. They are best enjoyed fresh, so consider making them just before serving. You can also add some extra sriracha on the side for those who like more spice.
How to Store Spicy Shrimp Sushi Stacks
If you have leftovers, store the stacks in an airtight container in the fridge. They are best eaten within one day as the rice and vegetables may lose their texture. You can separate layers if you prefer and assemble them fresh later.
Tips to Make Spicy Shrimp Sushi Stacks
- Make sure to rinse the rice well to remove excess starch. This helps the rice cook evenly and gives it a better texture.
- Let the seasoned rice cool completely before assembling the stacks to avoid wilting the vegetables.
- Use fresh ingredients for the best flavor, especially the avocado and shrimp.
Variation
You can customize the stacks by adding other ingredients such as crab, tuna, or different veggies like carrots and radishes. For a vegetarian option, consider using marinated tofu or tempura vegetables instead of shrimp.
FAQs
1. Can I use other types of rice?
Yes, you can use other types of rice, but short-grain rice has the best sticky consistency, ideal for sushi.
2. How spicy is the dish?
The level of spice depends on how much sriracha you use. Adjust it according to your taste preference.
3. Can I make the stacks ahead of time?
While it’s best to serve them fresh, you can prepare the ingredients ahead of time and assemble them right before serving.
Spicy Shrimp Sushi Stacks
Ingredients
Sushi Rice Preparation
- 250 g short-grain rice
- 480 ml water For cooking the rice
- 30 ml rice vinegar
- 12 g sugar
- 5 g salt
Shrimp Mixture
- 225 g cooked shrimp, peeled and deveined
- 45 g mayonnaise
- 15 ml sriracha sauce
Fresh Layers
- 150 g diced avocado Use fresh avocado for best flavor
- 150 g diced cucumber Adds a crunchy texture
- 16 g furikake For garnish
- 15 ml lime juice For drizzling before serving
Instructions
Rice 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 and cook according to instructions or bring to a boil, then reduce to low heat, cover, and simmer for 15–20 minutes until the rice is tender and water is absorbed.
Season the Rice
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
- Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over the rice, gently folding using a paddle or spatula.
- Allow seasoned rice to cool to room temperature.
Prepare Shrimp Mixture
- In a separate bowl, combine cooked shrimp with mayonnaise and sriracha sauce, stirring until the shrimp are thoroughly coated.
Assemble Sushi Stacks
- Using individual molds or small bowls, create layers starting with the seasoned rice and gently press to compact it.
- Add a layer of diced avocado, followed by diced cucumber, and top with the spicy shrimp mixture.
- Apply gentle pressure on the filled molds to set the stacks and then carefully remove the molds.
- Garnish each stack with furikake and drizzle with lime juice before serving.