If you love sushi but want something a little different, the Spicy Shrimp Sushi Stacks Recipe is an absolute game-changer. Imagine layers of tender, perfectly cooked shrimp tossed in a fiery sauce, resting atop seasoned sushi rice, with creamy avocado and crunchy cucumber adding delightful texture and freshness. It’s fresh, vibrant, and packed with flavor, making it both an impressive appetizer and a satisfying light meal. This recipe is simple enough to whip up on a weeknight but elegant enough to serve when you’re craving something special.
Ingredients You’ll Need
Getting the flavors right in this Spicy Shrimp Sushi Stacks Recipe is all about fresh, high-quality ingredients that come together to create balance. Each item adds its own unique touch, from the spicy kick of sriracha to the creamy smoothness of avocado, creating a bright and flavorful dish.
- 1 lb large shrimp, peeled and deveined: The star protein – succulent and quick to cook.
- 1 tablespoon olive oil: For searing the shrimp to golden perfection while keeping them juicy.
- 1 tablespoon sriracha sauce: Provides a spicy, tangy heat that livens up the dish.
- 1 tablespoon mayonnaise: Balances the heat with creamy richness.
- 1 tablespoon soy sauce: Adds umami depth to the sauce.
- 1 tablespoon rice vinegar: Brightens the shrimp sauce and seasons the rice.
- 2 cups cooked sushi rice: Sticky and seasoned, forming the base of the stacks.
- 1 tablespoon sugar: Sweetens the sushi rice subtly to round out flavors.
- 1/2 teaspoon salt: Enhances all flavors in the rice and beyond.
- 1/2 avocado, sliced: Creamy texture that adds richness and color contrast.
- 1 tablespoon sesame seeds: Toasted for a nutty crunch and visual appeal.
- 1/4 cup thinly sliced green onions: Fresh, sharp bite to brighten the stacks.
- 1/2 cucumber, julienned: Adds cool, crisp freshness and a bit of crunch.
- 1 sheet nori, cut into strips: Classic sushi flavor and attractive garnish.
How to Make Spicy Shrimp Sushi Stacks Recipe
Step 1: Cook the Shrimp
Start by heating the olive oil in a skillet over medium heat until shimmering, then add the shrimp. Cook each side for about 2 to 3 minutes until the shrimp turn pink and opaque. This quick cooking method keeps them tender and juicy, forming the spicy seafood foundation of your sushi stacks.
Step 2: Prepare the Spicy Sauce and Coat the Shrimp
While your shrimp cool, whisk together sriracha, mayonnaise, soy sauce, and rice vinegar in a small bowl. This sauce delivers that perfect spicy-creamy balance. Chop the cooled shrimp into bite-sized pieces and gently toss them in the sauce, ensuring each morsel is coated with that gorgeous, tangy heat.
Step 3: Season the Sushi Rice
In another bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. Stir thoroughly until the sugar and salt dissolve and the rice glistens with a delicate seasoning. This seasoned rice forms the essential base that holds your sushi stacks together with just the right flavor boost.
Step 4: Assemble the Sushi Stacks
Use a ring mold or small round container to build your stacks directly on the serving plate. Start by pressing half of the seasoned sushi rice into the mold firmly to create a compact base. Layer the spicy shrimp mixture over the rice, pressing gently to keep everything together. Then add slices of creamy avocado, sprinkle sesame seeds, and finish with crisp cucumber slices. Carefully remove the mold to reveal a stunning layered sushi stack.
Step 5: Garnish and Repeat
Repeat the building process for another stack using the remaining ingredients. Finally, adorn each sushi stack with thinly sliced green onions and strips of nori for that authentic sushi touch and a pop of color that ties everything together.
How to Serve Spicy Shrimp Sushi Stacks Recipe
Garnishes
Brighten up each stack with freshly sliced green onions and nori strips—they add a subtle crunch and umami flavor that perfectly complements the spicy shrimp. For a little extra zing, a small drizzle of sriracha or a sprinkle of toasted sesame seeds goes wonderfully on top.
Side Dishes
Serve these sushi stacks with light sides to keep the meal fresh and balanced. Think along the lines of a simple seaweed salad, edamame beans delicately salted, or a crisp cucumber and carrot slaw. These sides enhance the sushi stacks without overpowering their vibrant flavors.
Creative Ways to Present
For a fun twist, try layering the stacks in small clear glasses for individual servings at a party. You can also play with colorful garnishes like pickled ginger or microgreens to elevate the visual appeal. Serving on a wooden sushi board with decorative leaves creates a restaurant-style experience right at home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the sushi stacks in an airtight container in the refrigerator for up to one day. Keep in mind that the rice may harden slightly and the avocado can brown, so it’s best enjoyed fresh. To preserve texture, you might want to store the shrimp mixture and rice separately if you anticipate leftovers.
Freezing
Freezing the Spicy Shrimp Sushi Stacks Recipe is not recommended. Sushi rice and avocado do not freeze well and will lose their ideal texture after thawing. It’s best to prepare this dish fresh to enjoy its full vibrant flavor and delicate texture.
Reheating
Since the dish is best fresh, it’s not ideal for reheating. However, if you need to warm leftover shrimp separately, gently heat them in a skillet over low heat just until warm. Avoid microwaving the whole stack as this can make the rice dry and the avocado mushy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps prevent excess water from steaming the shrimp and ensures a nice sear.
Is it possible to make this dish vegetarian or vegan?
Yes, you can swap shrimp for marinated tofu or tempeh and use vegan mayonnaise to keep the creamy texture. Adding extra veggies like roasted mushrooms or avocado provides a satisfying alternative.
How spicy is the Spicy Shrimp Sushi Stacks Recipe?
The heat level is moderate thanks to the sriracha, but you can easily adjust the spice by adding more or less sriracha or serving extra on the side for those who like it hotter.
What type of rice is best for sushi stacks?
Sushi rice, short-grain rice specifically, is essential as it’s sticky enough to hold the stacks together but still tender. Using other rice types can result in stacks that fall apart.
Can I prepare parts of this recipe ahead of time?
Definitely! You can cook and season the sushi rice and prepare the spicy shrimp mixture a few hours ahead, just keep them refrigerated separately. Assemble the stacks just before serving for the best texture and presentation.
Final Thoughts
Making the Spicy Shrimp Sushi Stacks Recipe is like bringing a little piece of sushi bar magic right into your kitchen. It’s fresh, fun, and packed with bold, delicious flavors that are sure to impress anyone at your table. Once you try this recipe, you’ll find it hard to go back to plain old sushi rolls. So go ahead, dig in, and enjoy every bite of these beautiful, spicy stacks!
Print
Spicy Shrimp Sushi Stacks Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 5m
- Total Time: 0h 20m
- Yield: 2 sushi stacks
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Description
These Spicy Shrimp Sushi Stacks are a fresh and flavorful twist on traditional sushi, featuring tender shrimp tossed in a zesty sriracha mayo sauce layered with perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and crunchy sesame seeds. Easy to prepare in under 20 minutes, these vibrant, bite-sized stacks make an impressive appetizer or light meal that combines heat, texture, and umami in every bite.
Ingredients
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha sauce
- 1 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Sushi Rice
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Toppings and Garnish
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
- 1/4 cup thinly sliced green onions
- 1/2 cucumber, julienned
- 1 sheet nori, cut into strips
Instructions
- Heat the skillet: Heat a skillet over medium heat and add the olive oil, allowing it to warm thoroughly.
- Cook the shrimp: Add the peeled shrimp to the hot skillet and cook for 2-3 minutes on each side until they turn pink and opaque, indicating they’re fully cooked.
- Cool the shrimp: Remove the shrimp from the skillet and set aside to cool for easier handling.
- Prepare the spicy sauce: In a small bowl, combine sriracha, mayonnaise, soy sauce, and rice vinegar, stirring until the mixture is smooth and well blended.
- Coat the shrimp: Chop the cooled shrimp into bite-sized pieces, add them to the sauce bowl, and toss gently to coat all pieces evenly with the spicy mayo.
- Season the sushi rice: In another bowl, mix cooked sushi rice with rice vinegar, sugar, and salt. Stir until sugar and salt dissolve, evenly seasoning the rice.
- Assemble the stacks – base layer: Place a ring mold or small round container on your serving plate. Spoon half the seasoned sushi rice into the mold and press down gently to form a firm base layer.
- Add shrimp layer: Top the rice with half of the spicy shrimp mixture, pressing down lightly to hold the layer together.
- Layer avocado: Arrange slices of avocado over the shrimp layer evenly.
- Sprinkle sesame seeds: Scatter sesame seeds over the avocado for added texture and flavor.
- Add cucumber: Place a few julienned cucumber slices on top of the sesame seeds to complete the stack.
- Unmold the sushi stack: Carefully lift off the ring mold to reveal the neatly layered sushi stack.
- Repeat assembly: Repeat the previous assembly steps with the remaining rice, shrimp, avocado, sesame seeds, and cucumber to create a second stack.
- Garnish: Garnish each sushi stack with thinly sliced green onions and strips of nori for a fresh, savory finish.
- Serve immediately: Serve the spicy shrimp sushi stacks immediately to enjoy the fresh flavors and textures at their best.
Notes
- Use a non-stick skillet for easy cooking and cleanup.
- Make sure shrimp is cooked just until opaque to avoid toughness.
- Adjust sriracha quantity to your preferred spice level.
- Use freshly cooked sushi rice or properly chilled rice for best texture.
- These stacks are best served immediately; rice can harden if refrigerated.
- Optional: Garnish with pickled ginger or wasabi for additional traditional sushi flavor.
