These easy spicy shrimp sushi stacks are a treat for your taste buds! With tender shrimp, fresh veggies, and creamy sauce, they’re colorful and packed with flavor.
Rolling sushi can get tricky, but these stacks are super simple! Just layer everything up, and you’re ready to impress your friends at dinner. Who knew sushi could be so fun? 🍣
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for holding everything together. If you can’t find sushi rice, short-grain white rice works as an alternative, but the texture will differ.
Sriracha: It adds the heat! If you’re sensitive to spice, consider using a milder chili sauce or even plain mayonnaise for creaminess without the heat.
Avo & Cucumber: Avocado adds creaminess, while cucumber gives crunch. You could substitute with mango for sweetness or zucchini for crunch if preferred.
Cooked Shrimp: Pre-cooked shrimp is convenient. If you have dietary restrictions, try tofu or crab for a different protein base instead.
Nori: This seaweed adds a traditional sushi flavor. If you’re not a fan, consider using crushed toasted nuts or seeds for a unique twist.
What’s the Best Way to Cook Sushi Rice?
The key to perfect sushi rice lies in rinsing and cooking it properly. Here’s how:
- Rinse the sushi rice several times until the water runs clear. This removes excess starch and prevents it from becoming gummy.
- Use a 1:1.25 rice-to-water ratio for cooking. A rice cooker makes this easy, but you can simmer on the stove as well.
- After cooking, let it sit covered to steam for ten minutes to ensure the rice is perfectly fluffy.
Lastly, gently fold in the vinegar mixture when the rice is cool. This seasoning gives sushi rice its signature flavor! Remember, handling the rice gently helps retain its texture.
Easy Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
- Sushi Rice: 2 cups
- Water: 2 1/2 cups
- Rice Vinegar: 1/4 cup
- Sugar: 1 tbsp
- Salt: 1 tsp
- Avocado: 1, diced
- Cucumber: 1/2, peeled and diced
- Cooked Shrimp: 1/2 lb, chopped
- Mayonnaise: 2 tbsp
- Sriracha: 1 tbsp (adjust to taste)
- Sesame Oil: 1 tsp
- Soy Sauce: 1 tbsp
- Nori (seaweed): 1 sheet, toasted and finely chopped
- Black Sesame Seeds: 1 tsp
- Toasted White Sesame Seeds: 1 tsp
- Optional: Thinly sliced green onions or scallions for garnish
Time Needed:
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes preparing the rice, 10 minutes mixing together the shrimp filling, and 10 minutes assembling the stacks. Enjoy a delicious, colorful appetizer 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 removes excess starch for the perfect texture. Next, combine the rice and water in a rice cooker or pot. Cook according to rice cooker instructions, or bring to a boil, cover, and simmer for about 18 minutes. After cooking, remove it from heat and let it sit, covered, for 10 minutes—a key step for fluffy rice!
2. Season the Rice:
While waiting for the rice, mix together the rice vinegar, sugar, and salt in a small bowl until the sugar is fully dissolved. Once the rice is ready, gently fold this vinegar mixture into the rice using a wooden spatula. Let the seasoned rice cool to room temperature.
3. Prepare the Spicy Shrimp:
In a separate bowl, combine the mayonnaise, sriracha, sesame oil, and soy sauce. Add the chopped cooked shrimp to the sauce and mix gently to coat. You can adjust the amount of sriracha to make it spicier if you like!
4. Prepare the Avocado and Cucumber Layer:
Use a fork to gently mash the diced avocado in a bowl, keeping some texture. Fold in the diced cucumber for an added crunch; this mix complements the spicy shrimp perfectly!
5. Assemble the Sushi Stacks:
Grab a small round mold or ring, about 2.5 to 3 inches in diameter. Place the mold on a serving plate and start by adding a layer of sushi rice, pressing it down gently. Next, spread a layer of the avocado and cucumber mixture on top, followed by a generous helping of the spicy shrimp mixture. Carefully remove the mold to reveal your beautiful stack!
6. Garnish:
For extra flavor and presentation, sprinkle the top of each stack with chopped toasted nori, black sesame seeds, and white sesame seeds. If you like, add some thinly sliced green onions for a fresh touch.
7. Serve:
These stacks are best served immediately! Pair them with soy sauce, wasabi, and pickled ginger on the side for a delightful meal experience. Enjoy your colorful and flavorful Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Different Types of Rice?
While sushi rice is the best choice for texture and stickiness, you can use short-grain white rice as an alternative. Just keep in mind that it may not hold together as well as sushi rice does!
Can I Make the Spicy Shrimp Ahead of Time?
Yes! You can prepare the spicy shrimp mixture a few hours in advance and store it in the refrigerator. Just make sure to assemble the sushi stacks right before serving for the best texture and freshness.
What Can I Substitute for Sriracha?
If you prefer a milder flavor, you can use a different hot sauce or even an extra dollop of mayonnaise. Another option is to mix in some sweet chili sauce for a delightful sweet-spicy balance.
How Do I Store Leftovers?
If you have any leftovers, store the components separately in airtight containers in the refrigerator. The sushi rice should be used within 1-2 days, while the shrimp mixture can last up to 3 days. When ready to eat, you can reassemble the stacks for a fresh taste!
