These Easy Spicy Shrimp Sushi Stacks are a tasty treat! With layers of fresh shrimp, creamy avocado, and zesty sriracha, they pack a flavorful punch in every bite.
Guess what? You can skip the fancy rolling and just stack everything up! I love serving these at gatherings because they’re fun to make and look amazing on the table. 🍤🎉
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky and perfect for molding. If you can’t find sushi rice, short-grain white rice is a decent substitute, but avoid long-grain rice as it won’t stick well.
Sriracha Sauce: This adds heat and flavor. If you’re looking for a milder option, try mixing mayonnaise with a dash of hot sauce or use a chili garlic sauce instead.
Avocado: Fresh avocado is creamy and delicious. For a quicker alternative, canned avocado (though not ideal) can work in a pinch, but fresh is always best!
Cucumber: If you don’t have cucumber, consider using thinly sliced bell peppers or zucchini for crunch. Both options add a nice freshness.
How Do I Make Sure My Sushi Stacks Hold Their Shape?
Getting the stacks to maintain their shape can be tricky, but here’s how to do it right:
- Use a mold: A round mold or an empty can helps keep everything compacted. Just be sure to oil it lightly so nothing sticks!
- Press evenly: As you layer each component, press gently but firmly to help the stacks hold together. The tighter they are, the easier they will stay stacked.
- Let the rice cool: Letting the rice cool to room temperature helps it firm up, making it easier to work with.
- Serve right away: These stacks look best fresh! If you make them ahead, store them in the fridge for up to a couple of hours but eat them cold.
Easy Spicy Shrimp Sushi Stacks
Ingredients:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 cooked shrimp, chopped into bite-sized pieces
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 sheet nori (seaweed), shredded or cut into thin strips
- 1 teaspoon toasted sesame seeds (black and/or white)
- Optional: soy sauce for serving
Time Needed:
This recipe will take about 30 minutes to prepare. You’ll spend approximately 10 minutes cooking the rice, and about 20 minutes assembling the stacks. Plus, they’re even better if you let them chill a bit before serving!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch. In a medium pot, combine the rinsed rice and water, then bring it to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 18-20 minutes until the water is completely absorbed. After cooking, let it rest covered for 10 minutes to steam.
2. Season the Rice:
While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice has rested, gently fold this mixture into the cooked rice using a wooden spoon or spatula. This adds flavor to the rice. Allow the seasoned rice to cool to room temperature.
3. Make the Spicy Shrimp Mixture:
In another bowl, combine the mayonnaise and sriracha sauce to create a spicy dressing. Then, toss the chopped shrimp with half of this spicy sauce, making sure they’re well coated.
4. Set Up for Stacking:
Lightly oil a small round mold, or you can use a clean, empty tuna can with both ends removed, for stacking the ingredients. This will help keep the stacks in shape.
5. Assemble the Sushi Stacks:
To start stacking, add a layer of sushi rice at the bottom of your mold and press it down gently to compact it. Follow this with a layer of diced cucumber, pressing lightly again, and then a layer of diced avocado, ensuring it holds together lightly.
6. Add the Spicy Shrimp:
Finally, top the stack with the spicy shrimp mixture. Press down gently to keep everything in place.
7. Remove the Mold:
Carefully lift the mold straight up to reveal your sushi stack. It should hold its shape nicely!
8. Garnish and Serve:
Sprinkle the top with shredded nori and toasted sesame seeds for extra flavor and garnish. Repeat the process for any additional stacks. Serve immediately, and enjoy these delicious sushi stacks with a side of soy sauce if you’d like!
Enjoy your colorful, flavorful Easy Spicy Shrimp Sushi Stacks!
FAQ for Easy Spicy Shrimp Sushi Stacks
Can I Use Different Types of Rice?
Yes! While sushi rice is the best option for its sticky quality, you can substitute it with short-grain rice if needed. Avoid using long-grain rice as it won’t hold together well in stacks.
How Do I Store Leftover Sushi Stacks?
If you have leftovers, place them in an airtight container and store them in the fridge for up to 2 days. Note that the rice may lose its texture, so enjoy them cold or gently reheat them in the microwave.
Can I Make These Without Shrimp?
Absolutely! If you’re looking for a vegetarian option, replace the shrimp with tofu or your favorite veggies like edamame or grilled mushrooms. You can still use the spicy mayonnaise for flavor!
What Can I Use Instead of Sriracha?
If you want less heat, consider using a sweet chili sauce or mix mayonnaise with a milder hot sauce. Alternatively, you can omit the sriracha altogether for a creamy avocado flavor!
