Spicy Shrimp Sushi Stacks

Why You’ll Love This Recipe

These Spicy Shrimp Sushi Stacks combine the best of sushi without the hassle of rolling it all up. The sushi rice is perfectly seasoned and serves as a tasty base, while the spicy shrimp and refreshing avocado and cucumber provide a delicious balance of flavors and textures. The addition of furikake, a savory Japanese seasoning, adds an extra layer of umami, and the lime juice brightens it all up. This dish is not only delicious but also customizable to suit your preferences!

Ingredients

Sushi Rice

• 250 g short-grain rice
• 480 ml water
• 30 ml rice vinegar
• 12 g sugar
• 5 g salt

Spicy Shrimp

• 225 g cooked shrimp, peeled and deveined
• 45 g mayonnaise
• 15 ml sriracha sauce

For Assembly

• 150 g diced avocado
• 150 g diced cucumber
• 16 g furikake
• 15 ml lime juice

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

Directions

1. Prepare the Sushi Rice:
   • Rinse the short-grain rice under cold water until the water runs clear. Drain well.
   • In a medium saucepan, combine the rice and water. Bring it to a boil over medium-high heat, then cover and reduce the heat to low. Let it simmer for about 18-20 minutes, or until the rice is tender and the water has been absorbed.
   • Remove the rice from the heat and let it sit, covered, for 10 minutes.
   • In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Once the rice has rested, gently fold the vinegar mixture into the rice. Let the rice cool to room temperature.
2. Make the Spicy Shrimp:
   • In a bowl, combine the cooked shrimp, mayonnaise, and sriracha sauce. Stir until the shrimp are evenly coated with the spicy mayo mixture.
3. Assemble the Sushi Stacks:
   • Using a round mold or a small glass, layer the ingredients in the following order in a serving dish or plate:
     1. Start with a layer of sushi rice at the bottom, pressing it down lightly.
     2. Add a layer of the spicy shrimp mixture on top of the rice.
     3. Follow with diced avocado and diced cucumber.
   • Gently lift the mold or glass to reveal your stacked sushi creation.
4. Finish and Garnish:
   • Sprinkle each stack with furikake seasoning for an added burst of flavor.
   • Drizzle lime juice over the top for a fresh, tangy finish.
   • Serve immediately or chill for a short time before serving.

Servings and Timing

This recipe yields approximately 4 servings, depending on the size of your stacks. The total time for preparation is around 40 minutes, with sushi rice requiring about 20 minutes of simmering and cooling time.

Variations

• Tuna or Salmon: Swap the shrimp for tuna or salmon if you prefer a different protein, and mix with the spicy mayo for a different flavor profile.
• Veggie Stack: Make a vegetarian version by adding marinated tofu or more avocado and cucumber for texture.
• Wasabi: For a more intense kick, add a dollop of wasabi to the shrimp mixture or drizzle over the top of the stack.
• Tempura Crunch: For extra crunch, sprinkle some crispy tempura flakes on top of the stack.

Storage/Reheating

These sushi stacks are best served fresh, as the rice can dry out and the avocado may brown when stored. However, if you have leftovers, store the rice and shrimp mixture separately in airtight containers in the refrigerator for up to 1-2 days. To reassemble, lightly press the rice into a fresh mold, add the shrimp, avocado, and cucumber, and serve.

FAQs

1. Can I use regular rice instead of short-grain rice?

For an authentic sushi texture, it’s best to use short-grain rice, which becomes sticky and holds together better. However, if you can’t find it, medium-grain rice is a decent alternative.

2. Can I make the spicy shrimp ahead of time?

Yes, you can prepare the spicy shrimp mixture a day ahead and store it in the refrigerator until ready to use. Just be sure to let it come to room temperature before assembling the stacks.

3. How do I prevent the avocado from browning?

To prevent the avocado from browning, you can toss the diced avocado with a little lime juice, which will help preserve its color.

4. Can I use a different type of sauce instead of sriracha?

Yes, you can replace sriracha with other hot sauces like sambal oelek or gochujang, or adjust the spice level according to your preferences.

5. Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Just make sure to thaw and drain them well before mixing with the mayonnaise and sriracha.

6. How can I make this dish more filling?

For a more substantial meal, you can serve these sushi stacks with a side of edamame or a small salad with sesame dressing.

7. Can I make this dish vegan?

Yes, you can swap the shrimp for marinated tofu or tempeh, and use vegan mayo and sriracha for the spicy sauce. You can also add extra vegetables for a hearty vegan option.

8. Can I prepare the sushi rice the night before?

Yes, you can prepare the sushi rice the day before. Just store it in an airtight container in the fridge and let it come to room temperature before using it.

9. Can I add other vegetables to the stacks?

Absolutely! You can add shredded carrots, sliced radishes, or pickled ginger for more crunch and flavor.

10. Can I make this dish spicy?

Yes, if you like more heat, simply increase the amount of sriracha or add some fresh chopped chilies to the shrimp mixture.

Conclusion

Spicy Shrimp Sushi Stacks are a delightful and creative way to enjoy sushi without the rolling. The combination of perfectly seasoned sushi rice, spicy shrimp, creamy avocado, and crunchy cucumber creates a balanced and satisfying dish. Whether you’re hosting a dinner party or preparing a special weeknight meal, this recipe is sure to impress with its bold flavors and fresh ingredients. Enjoy the taste of sushi in a fun and accessible way!

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