Spicy Shrimp Sushi Stacks

This spicy shrimp sushi stack recipe brings restaurant-quality sushi flavors to your home kitchen without the rolling skills. The combination of seasoned rice, spicy shrimp, and fresh vegetables creates a visually stunning and delicious meal that's perfect for impressing guests or treating yourself to something special.

I created this recipe when my sushi craving hit during lockdown with no restaurant options available. Now my family requests these colorful stacks for special occasions and weeknight dinners alike.

Ingredients

• Sushi rice: Creates the perfect sticky base use short grain Japanese rice for authentic texture
• Large shrimp: Provides the protein centerpiece look for wild caught for best flavor and sustainability
• Sriracha sauce: Brings the signature heat adjust amount based on your spice preference
• Avocado: Adds creamy richness choose slightly firm but yielding fruit for perfect texture
• Cucumber: Contributes essential crunch select firm English cucumbers for fewer seeds
• Soy sauce: Delivers umami depth use low sodium if watching salt intake
• Rice vinegar: Essential for authentic sushi rice flavor do not substitute with other vinegars
• Sesame oil: Provides nutty undertones a little goes a long way
• Mayonnaise: Creates the creamy spicy sauce Japanese Kewpie mayo works best if available

Step-by-Step Instructions

Prepare the Rice Base:

Thoroughly rinse the sushi rice under cold water until it runs clear about 3 to 4 rinses to remove excess starch. Cook according to package directions with the measured water. Once finished cooking immediately mix in the rice vinegar and salt while still hot this creates the signature sticky texture and tangy flavor that defines good sushi rice. Let cool until just warm before assembling.

Create the Spicy Shrimp:

Heat olive oil in a large skillet until shimmering but not smoking. Add shrimp in a single layer without overcrowding and cook until they turn pink and slightly curled about 2 minutes per side. In a separate bowl combine the soy sauce rice vinegar sugar sesame oil and sriracha then pour over the cooked shrimp. Toss gently to coat each piece and continue cooking for just 30 seconds more to allow the flavors to meld without overcooking the shrimp.

Mix the Spicy Mayo:

In a small bowl combine the mayonnaise with 1 tablespoon of sriracha sauce and stir until completely incorporated. Taste and adjust the heat level by adding more sriracha if desired. This creamy spicy element ties all the flavors together and adds authentic spicy sushi flavor.

Assemble Your Stacks:

Select clear glasses or ramekins for presentation. Place a round cookie cutter or mold on a flat surface and fill with approximately 1/3 cup of seasoned sushi rice. Press down firmly to compact the rice creating a solid base. Carefully transfer to your serving dish. Top with a layer of spicy mayo then add the seasoned shrimp creating an even layer. Arrange sliced avocado and julienned cucumber on top finishing with a sprinkle of sesame seeds and fresh herbs.

Pin it

The sriracha is truly the secret ingredient here. I discovered its perfect balance when making this for my sister who claims to hate spicy food but devoured two full portions and asked for the recipe. The heat mellows beautifully when combined with the creamy mayo.

Storage Tips

These sushi stacks maintain their best texture when eaten fresh but can be prepared up to 4 hours ahead and refrigerated. Store components separately if making further in advance. The rice will firm up in the refrigerator so bring to room temperature before serving for the best texture experience.

Ingredient Substitutions

This recipe welcomes creative variations. Swap shrimp for seared tuna or salmon if preferred. Vegetarians can use marinated tofu or tempeh with excellent results. Cauliflower rice works as a low carb alternative to sushi rice but will need additional binding ingredients like cream cheese to hold the stack shape.

Serving Suggestions

Present these colorful stacks alongside a small dish of additional soy sauce for dipping. A simple miso soup makes the perfect starter while pickled ginger and wasabi on the side create an authentic sushi restaurant experience. For a complete meal serve with a simple cucumber salad dressed with rice vinegar and sesame oil.

Cultural Context

Sushi stacks represent a modern American interpretation of traditional Japanese sushi. While purists might argue these arent authentic the flavors honor Japanese culinary traditions while making sushi accessible to home cooks. The deconstructed presentation maintains the balance of flavors found in maki rolls while creating a striking visual presentation.

Frequently Asked Questions

→ Can I use pre-cooked shrimp for this dish?

Yes, you can use pre-cooked shrimp. Just heat them briefly with the sauce to absorb the flavors.

→ What can I use instead of avocado?

You can substitute avocado with thinly sliced mango or even cream cheese for a unique twist.

→ How can I make this dish less spicy?

Reduce the amount of sriracha or omit it entirely. You can also add extra mayonnaise for a milder flavor.

→ What can I use as a mold to build the stacks?

You can use a round mold, a clean metal ring, or even the inside of a clean can to shape the stacks.

→ Can I prepare these in advance?

You can prepare the individual components in advance and assemble the stacks just before serving for freshness.

→ What type of rice is best for this dish?

Sushi rice or any short-grain sticky rice works best to hold the stacks together.