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These spicy shrimp sushi stacks are my speedy solution when I crave sushi flavors at home but want something easier and less formal than rolling maki. They layer all the classic textures and tastes into a fun and beautiful stack that feels special for dinner or a party appetizer and can be made ahead if needed.
My family is obsessed with these and my kids love building their own stacks which turns dinner into something interactive and playful. The flavor and texture combo is what keeps everyone coming back for more.
Ingredients
- Large shrimp: peeled and deveined shrimp helps you skip extra work and offers a tender sweet bite
- Olive oil: choose extra virgin for a clean flavor and to sauté shrimp without burning
- Soy sauce: for a salty umami boost use low sodium to control the saltiness
- Rice vinegar: brightens the flavor and keeps the dish feeling fresh pick a clear natural variety
- Sugar: a touch balances the savory elements without overpowering
- Sesame oil: brings signature nutty richness to the entire stack always choose toasted sesame oil for true flavor
- Sriracha sauce: adds just the right kick use your favorite brand according to spice preference
- Mayonnaise: creates creamy richness in the dressing Japanese Kewpie is extra smooth but any good quality mayo works
- Sushi rice: sticky texture holds the stacks together look for short grain for best results
- Water: to steam the rice making it perfectly fluffy
- Salt: for seasoning and balance
- Avocado: provides creamy richness use ripe but firm avocados for easy slices
- Cucumber: adds crunch and freshness choose an English cucumber or Persian for fewer seeds
- Sesame seeds: give subtle crunch and lovely finish toast lightly for extra flavor if you like
- Fresh cilantro or green onions: brighten up the stack with burst of green and herbal lift
Step-by-Step Instructions
- Prepare the Sushi Rice:
- Rinse one cup sushi rice in cool water until the water runs clear. Place washed rice into a small pot with one and a half cups water. Bring to simmer over medium heat then lower to a gentle simmer and cover for twelve minutes. Remove from heat and let sit—covered and off the heat—for an additional ten minutes so the rice steams. Fluff gently with a fork and stir in one tablespoon rice vinegar and half teaspoon salt to season. Let cool to room temperature for good stacking
- Cook the Shrimp:
- Pat shrimp dry then cut each into bite sized pieces. Heat olive oil in a large skillet over medium heat until shimmering. Add shrimp and stir fry for two to three minutes until pink and just opaque. Toss shrimp with two tablespoons soy sauce one tablespoon rice vinegar and two teaspoons sugar directly in the pan and cook for just about a minute so the sauce thickens slightly. Set aside to cool
- Mix the Spicy Mayo:
- Combine two tablespoons sriracha and half cup mayonnaise in a small bowl. Stir until completely blended and smooth. Adjust spicy level according to your taste
- Prep the Veggies:
- Slice one avocado and julienne cucumber into thin matchsticks. Cover avocado slices loosely with plastic wrap if prepping ahead to avoid browning
- Assemble the Sushi Stacks:
- Lay out a ring mold or a clean one cup measuring cup. Press a layer of cooled sushi rice into the bottom and smooth gently with the back of a spoon. Layer on cucumber matchsticks and then avocado slices. Spoon cooked shrimp over the veggies and drizzle with spicy mayo. Gently press to compact before inverting onto a plate. Sprinkle with optional sesame seeds and top with cilantro or green onions for freshness
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My favorite ingredient here is the toasted sesame oil—it is subtle but fundamental and reminds me of summers making sushi with friends when we experimented with flavor combos until the kitchen filled with that warm nutty smell.
Storage Tips
Sushi stacks hold well in the refrigerator for up to one day. Use an airtight container and place a sheet of plastic wrap directly on the avocado to prevent any browning. Chill individual portions as soon as they are assembled and serve straight from the fridge for best texture.
Ingredient Substitutions
No shrimp No problem. Diced cooked salmon or firm tofu work beautifully and can be seasoned with the same soy sauce mixture. For mayo free diets consider using Greek yogurt with sriracha to make a slightly tangier topping. If you do not have sushi rice short grain white rice is your next best option but rinse it thoroughly for the right texture.
Serving Suggestions
Serve stacks as appetizers for parties or family gatherings. If you want a more casual feel layer the components into a bowl instead of stacking for a sushi bowl experience. Top with extra chili sauce or a sprinkle of nori for a flavor boost.
Cultural Context
Inspired by sushi but simplified for home cooking this recipe captures the joy of Japanese flavors in an approachable way. Sushi stacks are a US born twist on traditional sushi making them fun fusion for cooks who love creative presentation and classic tastes.
Recipe FAQs
- → How spicy are these shrimp stacks?
The heat level can be easily adjusted by increasing or decreasing the amount of sriracha sauce added to the shrimp and mayo mixture.
- → Can I prepare the components in advance?
Yes, the shrimp, rice, and toppings can be prepared ahead of time and assembled just before serving for optimal freshness.
- → What type of rice works best?
Short-grain sushi rice is ideal since it holds together well and has a slightly sticky texture, perfect for stacking.
- → Are there substitutions for avocado or cucumber?
If preferred, sliced mango, radish, or even bell pepper can be used to replace avocado or cucumber, adding a unique twist.
- → Can these stacks be made gluten-free?
Simply use tamari or a gluten-free soy sauce to ensure the dish remains gluten-free without sacrificing flavor.