If you love sushi but dread the rolling, you are going to fall head-over-heels for this Spicy Shrimp Sushi Stacks Recipe. Imagine all the vibrant flavors and textures of classic sushi bites layered into simple, elegant mini towers. This dish brings together perfectly seasoned sushi rice, creamy avocado, zesty cucumber, and spicy shrimp in an effortless no-roll presentation. Whether you’re looking for a fun appetizer to impress guests or a light dinner with big flavor, these stacks are as delightful to eat as they are to look at.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, fresh ingredients that each play a crucial role in flavor, texture, and color. From the slightly tangy sushi rice to the creamy avocado and the spicy shrimp, every component builds a harmonious bite.
- Sushi rice (1 cup, rinsed): Essential for that sticky texture to hold the stacks together perfectly.
- Water (1¼ cups): For cooking the rice to fluffy perfection.
- Rice vinegar (2 tablespoons): Adds the classic subtle tang that defines sushi rice flavor.
- Sugar (1 tablespoon): Balances the tanginess and brings out sweetness in the rice.
- Salt (½ teaspoon): Enhances all the flavors, a small but mighty addition.
- Cooked shrimp (8 oz, chopped): The star protein with a delightful seafood sweetness.
- Mayonnaise (2 tablespoons): Creates a creamy coating that brings the shrimp to life.
- Sriracha (1–2 teaspoons): The heat factor to infuse that spicy kick, adjust to your own taste buds.
- Avocado (1, diced): Adds lush creaminess and a fresh green pop.
- Cucumber (½ cup, finely diced): Provides a crisp, cool contrast with a refreshing crunch.
- Sesame oil (1 teaspoon): A nutty aroma and silky finish that elevates the veggies.
- Soy sauce (1 tablespoon): Brings savory depth and umami balance.
- Lime juice (1 teaspoon): Brightens the flavors with light citrus notes.
- Optional toppings: Sesame seeds, chopped green onions, nori strips, and extra sriracha or spicy mayo for that final flourish.
How to Make Spicy Shrimp Sushi Stacks Recipe
Step 1: Prepare the Sushi Rice
Begin by rinsing the sushi rice thoroughly to remove excess starch—this ensures fluffy, non-sticky grains. Combine the rice with water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 18 to 20 minutes until all water is absorbed. Turn off the heat and let it sit, covered, for 10 minutes to steam. Fluff the warm rice and fold in the rice vinegar, sugar, and salt for that authentic sushi rice flavor. Set aside to cool to room temperature before assembling.
Step 2: Make the Spicy Shrimp Mixture
While the rice cools, chop the cooked shrimp into bite-sized pieces. In a mixing bowl, combine the shrimp with mayonnaise and sriracha, stirring until each piece is coated in a creamy, spicy sauce. This mixture is where you get that delightful balance of heat and richness that defines this recipe. Feel free to adjust the sriracha quantity if you like it milder or hotter.
Step 3: Mix the Avocado and Cucumber
In another bowl, gently toss together diced avocado and finely diced cucumber with sesame oil, soy sauce, and a squeeze of lime juice. This medley adds crunch, creaminess, and a fresh tang that’s crucial to balancing the richness of the shrimp and rice layers.
Step 4: Assemble the Sushi Stacks
Ready to build your towers? Use a lightly oiled food ring mold or a measuring cup to help form neat stacks. Start by spooning a layer of sushi rice into the mold and press down gently to compact it. Next, add a layer of the avocado-cucumber mix, followed by a generous top layer of the spicy shrimp. Carefully lift the mold straight up to reveal your beautifully layered sushi stack. Repeat with remaining ingredients to create multiple towers.
How to Serve Spicy Shrimp Sushi Stacks Recipe
Garnishes
To make your Spicy Shrimp Sushi Stacks stand out visually and flavor-wise, sprinkle with toasted sesame seeds and chopped green onions. Add thin strips of nori or a drizzle of extra spicy mayo or sriracha for an artistic and tasty finish. These little touches amplify the dish’s texture and provide an inviting presentation.
Side Dishes
This recipe pairs wonderfully with simple sides like a crisp seaweed salad, pickled ginger, or steamed edamame. If you want to round it out for a fuller meal, consider a light miso soup or a bowl of refreshing cucumber salad to complement the sushi stacks’ flavors without overwhelming them.
Creative Ways to Present
For a fun twist, serve your sushi stacks on a long wooden platter garnished with fresh herbs and wasabi dollops. Alternatively, layer your stacks in small individual glass cups for elegant single servings at a party. Adding edible flowers or colorful microgreens can also elevate the look for a special occasion or dinner party—presentation makes the eating experience even more exciting!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, cover them tightly with plastic wrap or store in an airtight container and refrigerate for up to 24 hours. Keep in mind that the avocado may brown and the cucumber lose some of its crunch, so it’s best to enjoy these stacks fresh or within the day.
Freezing
This dish is not ideal for freezing because the rice texture and fresh avocado suffer from the freezing and thawing process. For best results, prepare only what you plan to eat and avoid freezing the stacks.
Reheating
If you want to warm the rice before assembling, gently microwave it covered with a damp paper towel for short intervals. However, the complete stacks are best served chilled or at room temperature to preserve their delightful textures, especially the creamy avocado and crisp cucumber.
FAQs
Can I use raw shrimp instead of cooked shrimp in the Spicy Shrimp Sushi Stacks Recipe?
It’s best to use cooked shrimp for this recipe since the stacks don’t get cooked again after assembly. If you prefer raw shrimp, you would need to ensure it’s sushi-grade and handle it carefully to avoid any food safety risks.
How spicy are the sushi stacks with the sriracha included?
The heat level is moderate and can be easily adjusted by adding more or less sriracha to the shrimp mixture. You can also balance the spice with extra creamy mayonnaise if you want to tone down the kick.
Is there a good substitute for mayonnaise in this recipe?
You can substitute mayonnaise with Greek yogurt or a vegan mayo if you’re looking for a lighter or dairy-free option. Just keep in mind it may slightly change the flavor and texture, but it will still be delicious.
Can I make the Spicy Shrimp Sushi Stacks Recipe gluten-free?
Absolutely! Just make sure to use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free, so this recipe fits nicely into a gluten-free diet.
What can I use if I don’t have a food ring mold for assembling?
A clean measuring cup or small bowl sprayed lightly with oil works perfectly for shaping the stacks. Just press layers gently, then invert and lift carefully to reveal your sushi towers.
Final Thoughts
If you’re craving sushi without all the fuss of rolling and slicing, the Spicy Shrimp Sushi Stacks Recipe is your new secret weapon. It’s fun to make, bursting with flavor, and has that perfect blend of creamy, spicy, and fresh elements that make sushi truly exciting. Give it a try next time you want to wow your family or friends with something deliciously different and absolutely satisfying.
Print
Spicy Shrimp Sushi Stacks Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 stacks
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Pescatarian
Description
Spicy shrimp sushi stacks are a fun, deconstructed take on classic sushi rolls. Layers of seasoned rice, creamy avocado, spicy shrimp, and crunchy cucumber are stacked into perfect mini towers, making them a great appetizer, lunch, or light dinner. No rolling required—just stack and serve!
Ingredients
Rice Layer
- 1 cup sushi rice, rinsed
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Spicy Shrimp Layer
- 8 oz cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
Avocado-Cucumber Layer
- 1 avocado, diced
- ½ cup cucumber, finely diced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
Optional Toppings
- sesame seeds
- chopped green onions
- nori strips
- extra sriracha or spicy mayo for drizzle
Instructions
- Cook the Rice: In a small saucepan, combine the rinsed sushi rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes. Remove from heat and let sit for 10 minutes to absorb moisture and finish cooking. Fluff the rice and stir in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature before assembling.
- Prepare the Spicy Shrimp: In a bowl, mix the chopped cooked shrimp with mayonnaise and sriracha until well coated, adjusting sriracha to your preferred spice level.
- Make Avocado-Cucumber Mix: In another bowl, combine the diced avocado, finely diced cucumber, sesame oil, soy sauce, and lime juice. Stir gently to mix flavors without mashing the avocado.
- Assemble Sushi Stacks: Lightly oil a food ring mold or a clean measuring cup (about ½ cup size). Place a spoonful of the prepared sushi rice at the bottom and press gently to form a compact layer. Add a layer of the avocado-cucumber mix on top of the rice, followed by a layer of the spicy shrimp mixture. Carefully lift the mold to reveal a neat sushi stack. Repeat the process with remaining ingredients.
- Garnish and Serve: Garnish each sushi stack with sesame seeds, chopped green onions, nori strips, and a drizzle of spicy mayo or sriracha if desired. Serve immediately as an appetizer or light meal.
Notes
- You can substitute crab meat or cooked salmon for the shrimp to vary flavors.
- For a low-carb version, replace sushi rice with cauliflower rice.
- These sushi stacks can be prepped a few hours in advance and stored covered in the refrigerator.
