Spicy Shrimp Sushi Stacks

Why You’ll Love This Recipe

• Flavor-packed: The spicy shrimp, creamy avocado, and tangy sauce create a mouthwatering combination that’s sure to satisfy.

• Easy to Make: No sushi rolling required! The ingredients are layered in a ring mold to create beautiful, restaurant-quality stacks.

• Customizable: Add or subtract ingredients to suit your taste, whether you want more spice, different veggies, or extra protein.

• Perfect for Entertaining: These sushi stacks are a fun and impressive dish for entertaining guests, but easy enough to make for a casual weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spicy Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil (or sesame oil)

• 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)

• 1-2 tablespoons Sriracha (adjust to desired spice level)

• 1 teaspoon soy sauce

• 1 teaspoon lime juice (optional)

• Salt and pepper, to taste

For the Sushi Stacks:

• 2 cups sushi rice (cooked and cooled)

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1/4 teaspoon salt

• 1 avocado, sliced

• 1/2 cucumber, julienned (optional)

• 1 tablespoon sesame seeds (for garnish)

• Soy sauce (for dipping, optional)

• Extra Sriracha or spicy mayo (for drizzle)

Directions

Prepare the Spicy Shrimp:

1. Cook the Shrimp: Heat the olive oil or sesame oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the heat and let them cool slightly.

2. Make the Spicy Sauce: In a small bowl, mix the mayonnaise, Sriracha, soy sauce, and lime juice (if using). Adjust the amount of Sriracha based on your desired spice level.

3. Toss the Shrimp: Once the shrimp have cooled, chop them into bite-sized pieces. Toss them in the spicy mayo sauce until they are evenly coated. Set aside.

Prepare the Sushi Rice:

4. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Gently fold this mixture into the cooled sushi rice to season it.

Assemble the Sushi Stacks:

5. Layer the Ingredients: Place a ring mold (or a large round cookie cutter) in the center of a serving plate. Start by layering a spoonful of the seasoned sushi rice at the bottom of the mold. Press it down gently to form an even base.

6. Add the Shrimp: Next, layer a generous amount of the spicy shrimp mixture on top of the rice.

7. Add the Avocado and Cucumber: Add a few slices of avocado on top of the shrimp, followed by a layer of julienned cucumber (if using) for extra crunch.

8. Repeat and Remove the Mold: If you want multiple layers, repeat the process with another layer of rice, shrimp, avocado, and cucumber. Once you’ve reached your desired height, gently remove the mold.

Garnish and Serve:

9. Garnish: Sprinkle the top of the sushi stacks with sesame seeds for extra texture and flavor. You can also drizzle a little more Sriracha or spicy mayo on top for added spice.

10. Serve: Serve the sushi stacks immediately with soy sauce on the side for dipping.

Servings and Timing

• Servings: 2-4 (depending on stack size)

• Preparation Time: 20 minutes

• Cooking Time: 10 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Version: Replace the shrimp with roasted or marinated tofu for a vegetarian-friendly option.

• Add Mango: For a tropical twist, layer in some thinly sliced mango for sweetness and color.

• Different Protein: You can use crab, lobster, or even cooked chicken if shrimp isn’t your preference.

• Extra Crunch: Add some crispy fried onions or tempura flakes for extra texture.

Storage/Reheating

• Storage: These sushi stacks are best enjoyed immediately after making them, as the rice and avocado can lose their freshness over time.

• Leftovers: If you have leftover shrimp or rice, store them separately in an airtight container in the fridge for up to 1 day. The avocado is best when fresh, so it’s best to add it just before serving.

FAQs

Can I make these sushi stacks ahead of time?

You can prepare the shrimp and rice ahead of time, but assemble the stacks just before serving to ensure the ingredients stay fresh, especially the avocado.

Can I use regular shrimp or cooked shrimp?

Yes! You can use regular cooked shrimp if you prefer. Just make sure to mix it with the spicy mayo sauce after they’ve cooled down.

What can I use if I don’t have a ring mold?

If you don’t have a ring mold, you can use a large cookie cutter or even a small bowl. Just make sure to press the ingredients down gently so they hold their shape when you remove the mold.

Can I use brown rice for the sushi rice?

While you can use brown rice, sushi rice (short-grain rice) gives the best texture and flavor for this dish. Brown rice will provide a chewier texture, which might not give you the traditional sushi experience.

Conclusion

Spicy Shrimp Sushi Stacks offer a fun and delicious twist on traditional sushi, packed with bold flavors and textures. The creamy avocado, spicy shrimp, and crunchy veggies all come together in a satisfying and easy-to-make dish that’s perfect for any occasion. Whether you’re making it for a casual dinner or impressing your guests at a party, these sushi stacks are sure to be a hit!

Spicy Shrimp Sushi Stacks

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2-4 servings
• Category: Main Course
• Method: No-Bake
• Cuisine: Japanese
• Diet: Gluten Free

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Description

Spicy Shrimp Sushi Stacks are a fun and creative twist on traditional sushi rolls. Layered with seasoned rice, spicy shrimp, creamy avocado, and tangy sauce, this easy-to-make dish is packed with flavor and perfect for a light dinner, appetizer, or sushi-themed party. No sushi rolling required, just layer the ingredients and enjoy a delicious, restaurant-quality dish!

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Ingredients

For the Spicy Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil (or sesame oil)

• 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)

• 1-2 tablespoons Sriracha (adjust to desired spice level)

• 1 teaspoon soy sauce

• 1 teaspoon lime juice (optional)

• Salt and pepper, to taste

For the Sushi Stacks:

• 2 cups sushi rice (cooked and cooled)

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1/4 teaspoon salt

• 1 avocado, sliced

• 1/2 cucumber, julienned (optional)

• 1 tablespoon sesame seeds (for garnish)

• Soy sauce (for dipping, optional)

• Extra Sriracha or spicy mayo (for drizzle)

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Instructions

• Prepare the Spicy Shrimp:

  • Heat olive oil or sesame oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove from heat and let cool slightly.

  • In a small bowl, mix mayonnaise, Sriracha, soy sauce, and lime juice (if using). Adjust the spice level by adding more Sriracha.

  • Chop the cooked shrimp into bite-sized pieces and toss them in the spicy mayo sauce until fully coated. Set aside.

• Prepare the Sushi Rice:

  • In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved, then gently fold this mixture into the cooled sushi rice to season it.

• Assemble the Sushi Stacks:

  • Place a ring mold or large cookie cutter in the center of a serving plate.

  • Layer the sushi rice at the bottom of the mold, pressing gently to form an even base.

  • Add a layer of spicy shrimp mixture, followed by slices of avocado and optional julienned cucumber for crunch.

  • For multiple layers, repeat the rice, shrimp, avocado, and cucumber layers until you reach the desired height.

  • Gently remove the mold to reveal the sushi stack.

• Garnish and Serve:

  • Garnish the top of the stack with sesame seeds, and drizzle extra Sriracha or spicy mayo on top for added flavor.

  • Serve immediately with soy sauce on the side for dipping.

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Notes

Vegetarian Version: Replace the shrimp with roasted or marinated tofu for a vegetarian-friendly option.Add Mango: For a tropical twist, add thinly sliced mango to the stack for sweetness and color.Different Protein: Use crab, lobster, or even cooked chicken if shrimp isn’t your preference.Extra Crunch: Add crispy fried onions or tempura flakes as a topping for extra texture.