Spicy Shrimp Sushi Stacks

Why You’ll Love This Recipe

This recipe combines the bold flavors of spicy shrimp with creamy avocado and crisp cucumber, all nestled on a bed of perfectly cooked sushi rice. The addition of furikake adds an extra layer of umami, while the sriracha mayonnaise gives the shrimp a delightful heat. It’s a fun and customizable dish, great for serving at parties, or enjoying as a fresh, satisfying meal at home. Plus, it’s quick to make—ready in just 30 minutes!

Ingredients

For the sushi rice:

• 1 cup uncooked short-grained rice, well rinsed

• 2 cups water

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

For the avocado and cucumber layer:

• 1 cup avocado, mashed

• 1 cup cucumber, diced

• 1 tablespoon lime juice

• Salt to taste

For the spicy shrimp:

• 1/2 pound cooked shrimp, diced

• 3 tablespoons mayonnaise

• 1 tablespoon sriracha

For the stacks:

• 4 teaspoons furikake

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

Directions

1. For the sushi rice:
   Bring the rice and water to a boil. Once boiling, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is tender and the water is absorbed. Let it cool slightly.

2. For the avocado and cucumber layer:
   In a bowl, combine the mashed avocado, diced cucumber, lime juice, and salt. Mix until well combined.

3. For the spicy shrimp:
   In a separate bowl, mix the cooked, diced shrimp with mayonnaise and sriracha until fully coated.

4. For the stacks:
   Using a stack guide or an empty can with both ends removed, gently layer the rice, avocado-cucumber mixture, and spicy shrimp mixture, pressing down lightly between each layer. Sprinkle furikake on top for added flavor and texture.

5. Serve:
   Gently remove the stack guide or can and serve your sushi stacks immediately.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Protein Swap: Swap the cooked shrimp for your favorite sushi meats like raw tuna, salmon, or even crab.

• Tropical Twist: Add a layer of diced mango for a sweet and tangy addition.

• Vegetarian Option: Skip the shrimp entirely and use a combination of vegetables like avocado, cucumber, and pickled radish for a veggie-packed sushi stack.

Storage/Reheating

These sushi stacks are best enjoyed fresh, as the rice can become hard when stored. However, you can refrigerate any leftovers for up to 1 day. To store:

• Rice: Keep the rice in an airtight container.

• Shrimp Mixture: Store separately in an airtight container in the fridge.

When ready to eat, allow the stacks to come to room temperature before serving. Reheating the rice in the microwave with a damp paper towel will help restore moisture.

FAQs

1. Can I use brown rice for this recipe instead of white rice?

Yes, brown rice can be used for a healthier alternative. However, keep in mind that the texture and cooking time may vary.

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw and pat them dry before using in the recipe.

3. How do I make the sushi rice sticky?

To make the rice sticky, it’s essential to rinse it well before cooking and use the right amount of water. After cooking, fold in the rice vinegar, sugar, and salt mixture while the rice is still warm.

4. Can I make the sushi rice in advance?

It’s best to prepare the sushi rice fresh, but you can make it ahead and store it in the refrigerator for up to 1 day. Just reheat it with a damp cloth to prevent it from drying out.

5. Is furikake necessary for this recipe?

Furikake adds a nice umami flavor, but it’s optional. If you can’t find it, a sprinkle of sesame seeds or a little shredded nori will also work.

6. Can I add other vegetables to the avocado-cucumber mixture?

Absolutely! Feel free to add shredded carrots, bell peppers, or even a little seaweed for extra flavor and crunch.

7. How spicy is this recipe?

The level of spice comes from the sriracha. You can adjust the amount based on your tolerance for heat, or use a milder sauce if you prefer less spice.

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

Yes, the spicy shrimp mixture can be prepared ahead and stored in the refrigerator for up to 1 day.

9. What can I substitute for mayonnaise in the shrimp mixture?

Greek yogurt or a plant-based mayo would work as a great substitute for regular mayonnaise.

10. Can I add a sweet sauce to these stacks?

Yes! A drizzle of eel sauce or sweet soy sauce would add a delicious, sweet contrast to the spicy shrimp.

Conclusion

Spicy Shrimp Sushi Stacks are a fun, flavorful, and visually stunning dish perfect for any occasion. Whether you’re a sushi lover or just looking for something new to try, these stacks offer a tasty blend of textures and flavors. Quick, easy, and customizable, they’re a fantastic option for a weeknight dinner or a special gathering with friends. Enjoy!