Get ready to wow your taste buds with this vibrant and crunchy Shrimp Tempura Sushi Stack Recipe. It’s like sushi had a deliciously crispy makeover, stacking layers of fluffy sushi rice, creamy avocado, fresh cucumber, and perfectly golden shrimp tempura into one stunning, handheld delight. This dish combines textures and flavors that sing together, making it ideal for impressing at dinner parties or simply treating yourself to something extraordinary at home.
Ingredients You’ll Need
The beauty of this Shrimp Tempura Sushi Stack Recipe lies in its simple, thoughtful ingredients. Each one plays a special role—from the tangy sushi rice to the crispy shrimp tempura, and the creamy avocado to the spicy mayo that ties it all together.
- 1 cup sushi rice: Rinsed and cooked for that perfect sticky yet tender base that holds the stack together.
- 2 tablespoons rice vinegar: Adds that essential tangy brightness to the sushi rice.
- 1 tablespoon sugar: Balances the vinegar with a hint of sweetness.
- 1/2 teaspoon salt: Enhances all the flavors in the rice.
- 12 medium shrimp: Peeled and deveined, ready to become crisp golden tempura pieces.
- 1/2 cup all-purpose flour: The base for the tempura batter, keeping it light and crunchy.
- 1/2 cup cold sparkling water: Gives the tempura batter an airy, crisp texture.
- 1 egg yolk: Adds richness and helps bind the batter ingredients smoothly.
- 1/4 teaspoon baking powder: Keeps the tempura batter light and puffy.
- Vegetable oil for frying: Use enough for deep frying to get that perfect golden crust.
- 1 avocado, diced: Creamy and fresh, giving a cool contrast to the fried shrimp.
- 1/2 cucumber, finely diced: Adds a refreshing crunch and vibrant green color.
- 2 tablespoons mayonnaise: The creamy base for the spicy mayo that kicks up the flavor.
- 1 tablespoon sriracha: Brings a nice spicy zing to the mayo.
- 1 tablespoon soy sauce: Adds umami depth when drizzled over the stack.
- 1 teaspoon sesame oil: Infuses a subtle nutty aroma into the dish.
- 1 teaspoon sesame seeds: Garnish that adds crunch and toasty flavor.
- Sliced green onions: Fresh garnish that brightens every bite.
How to Make Shrimp Tempura Sushi Stack Recipe
Step 1: Prepare the Sushi Rice
Begin by cooking and rinsing the sushi rice according to the package instructions to get rid of excess starch. While it’s still warm, gently fold in the mixture of rice vinegar, sugar, and salt. This seasoning infuses the rice with that iconic sushi flavor and invites a slight tang and sweetness, turning it into the perfect foundation for your stack. Let it cool to room temperature so it sets well when layered.
Step 2: Make the Tempura Batter
Next, in a mixing bowl, whisk together the flour, baking powder, egg yolk, and sparkling water until just combined—remember, do not overmix! The bubbles from the sparkling water are the secret to creating a light and crispy tempura coating, so keeping the batter slightly lumpy is actually a good thing here.
Step 3: Fry the Shrimp Tempura
Heat vegetable oil to 350°F (175°C) in a deep pan—using a thermometer helps keep the oil at the perfect frying temperature. Dip each peeled shrimp into the batter, then carefully lower into the hot oil. Fry for 2 to 3 minutes until they turn golden and irresistible. Drain on paper towels so they stay crisp and not greasy.
Step 4: Prepare the Spicy Mayo and Veggies
While the shrimp is cooling slightly, mix mayonnaise and sriracha to create a creamy, spicy mayo that will bring warmth and a little kick to the sushi stack. Meanwhile, dice the avocado and cucumber finely; these fresh veggies add a lovely texture contrast and cool down the richness of the fried shrimp.
Step 5: Assemble the Sushi Stack
Grab a round mold or ramekin to make layering neat and uniform. Press a layer of seasoned sushi rice into the bottom. Next, add a layer of diced cucumber and avocado to introduce freshness. Place 2 or 3 shrimp tempura pieces on top, and drizzle with spicy mayo and soy sauce for a balanced hit of creaminess and saltiness. Gently lift the mold to reveal a stunning sushi tower. Finish with a sprinkle of sesame seeds and sliced green onions for that extra pop of color and flavor.
How to Serve Shrimp Tempura Sushi Stack Recipe
Garnishes
The key to serving this dish beautifully is thoughtful garnishing. Sprinkle toasted sesame seeds and fresh green onions on top for crunch and burst of flavor. You can also add a few thin slices of pickled ginger or a dab of wasabi on the side to complement the sushi stack’s vibrant layers.
Side Dishes
Pair your Shrimp Tempura Sushi Stack Recipe with light sides like a crisp seaweed salad, miso soup, or edamame. These sides keep the meal balanced and enhance the Japanese-inspired dining experience without overpowering the main event.
Creative Ways to Present
For a fun twist, try presenting these stacks on individual square plates with artistic swirls of soy sauce and spicy mayo. Alternatively, layer the ingredients in clear glasses for a deconstructed sushi parfait that’s just as impressive visually and makes for a playful presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Shrimp Tempura Sushi Stack Recipe, store the components separately to maintain freshness. Keep the sushi rice in an airtight container in the fridge, and refrigerate the shrimp tempura wrapped loosely in paper towels to help absorb moisture.
Freezing
Freezing is not recommended for this dish as the texture of both the shrimp tempura and the sushi rice can suffer greatly, becoming soggy upon thawing. It’s best enjoyed fresh or within a day of preparation.
Reheating
To crisp up leftover shrimp tempura, reheat them in a preheated oven or air fryer at 350°F (175°C) for about 3-5 minutes. Avoid microwaving as it can make shrimp rubbery and soggy, which takes away from the delicious crispiness that’s essential to the Shrimp Tempura Sushi Stack Recipe.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat the shrimp dry before dipping them in batter; excess moisture can affect the crispiness.
Is there a vegetarian alternative for the shrimp?
Sure! You can swap shrimp for tempura vegetables like sweet potato, zucchini, or asparagus for a vegetarian version that still feels indulgently crispy and satisfying.
How spicy is the spicy mayo?
The spicy mayo has a gentle kick from sriracha, which you can adjust to your liking—use less for mild heat or add a dash more for extra zing.
Can I make the rice ahead of time?
Yes, you can prepare your sushi rice a few hours ahead and keep it covered at room temperature. Just be sure to let it cool properly and cover it with a damp cloth to prevent drying out.
What if I don’t have sparkling water?
While sparkling water helps create a lighter batter, you can substitute with very cold plain water in a pinch. Just be sure the batter is cold to maintain crispiness.
Final Thoughts
This Shrimp Tempura Sushi Stack Recipe is a fun, flavorful way to enjoy all the best parts of sushi without the fuss of rolling. Layers of textures and tastes come together to create a dish that’s both beautiful and deeply satisfying. I can’t wait for you to try it and make it a favorite in your kitchen as it is in mine!
Print
Shrimp Tempura Sushi Stack Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Shrimp Tempura Sushi Stack is a delightful fusion dish combining crispy tempura shrimp with fresh sushi rice, avocado, cucumber, and a spicy mayo drizzle. Perfect for sushi lovers looking for a creative and satisfying main course that brings together crunchy textures and vibrant flavors.
Ingredients
Rice Layer
- 1 cup sushi rice, rinsed and cooked according to package instructions
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Shrimp Tempura
- 12 medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 egg yolk
- 1/4 teaspoon baking powder
- Vegetable oil for frying
Vegetables and Sauce
- 1 avocado, diced
- 1/2 cucumber, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Sliced green onions, for garnish
Instructions
- Prepare sushi rice: In a small bowl, combine the rice vinegar, sugar, and salt. Stir this mixture into the cooked sushi rice until well combined, then allow the rice to cool to room temperature.
- Make tempura batter: In a mixing bowl, whisk together the all-purpose flour, egg yolk, baking powder, and cold sparkling water until just combined. Be careful not to overmix to retain a light, airy batter.
- Fry shrimp tempura: Heat vegetable oil in a deep pan to 350°F (175°C). Dip each peeled and deveined shrimp into the batter, then carefully fry them in the hot oil for 2 to 3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare spicy mayo: In a separate bowl, mix mayonnaise and sriracha until smooth and well combined.
- Assemble sushi stacks: Using a round mold or ramekin, press a layer of sushi rice into the bottom. Add diced cucumber and avocado as a second layer, then top with a few pieces of shrimp tempura.
- Finish and garnish: Drizzle spicy mayo and soy sauce over the shrimp stack. Carefully lift off the mold and garnish with sesame seeds and sliced green onions. Serve immediately for best texture and flavor.
Notes
- You can prepare the shrimp tempura in advance and reheat them in an oven or air fryer to maintain crispiness.
- For a milder flavor, substitute spicy mayo with plain mayonnaise.
- Use cold sparkling water in the batter to make it lighter and crispier.
- Be sure not to overmix the tempura batter to avoid dense coating.
