Go Back
- 1 pound shrimp, peeled and deveined - 1 cup sushi rice - 1 avocado, sliced - ½ cucumber, julienned - 2 green onions, thinly sliced - 1 tablespoon sriracha sauce - 2 teaspoons sesame oil - 1 teaspoon soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sugar - ½ teaspoon salt - Nori sheets, cut into strips (for garnish) - Sesame seeds (for garnish) - Ring mold - Skillet - Measuring cups - Medium saucepan - Fork These ingredients and tools make the Spicy Shrimp Sushi Stacks easy to prepare. Each item plays a key role in building layers of taste and texture. The shrimp gives a delightful protein base, while sushi rice adds a satisfying bite. The avocado and cucumber lend creaminess and crunch. Seasoning with sriracha and sesame oil gives it that spicy kick. Use a ring mold for neat stacks, making your dish look as good as it tastes. Happy cooking! Start by rinsing the sushi rice. Place it in a bowl and cover it with cold water. Swirl the rice gently. Drain the water and repeat until it runs clear. This step removes excess starch. Next, combine the rinsed rice with 1 ½ cups of water in a medium saucepan. Bring it to a boil. Once boiling, lower the heat, cover, and let it simmer for about 18-20 minutes. The rice should be tender when done. After cooking, fluff the rice with a fork. Now it’s time to season the rice. In a separate bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt. Stir until everything dissolves. Gently fold this mixture into the cooked rice. This adds a nice flavor. Let the rice cool to room temperature. For the shrimp, start by marinating. In a bowl, mix 1 pound of shrimp with 1 tablespoon of sriracha, 2 teaspoons of sesame oil, and 1 teaspoon of soy sauce. Make sure the shrimp is well-coated. Let it marinate for 15-20 minutes. This time helps the shrimp soak up the flavors. Now, let’s cook the shrimp. Heat a skillet over medium heat. Add the marinated shrimp and cook for about 3-4 minutes on each side. The shrimp should turn pink and be fully cooked. Once done, remove them from the heat and set aside. Now comes the fun part—assembling your sushi stacks! Grab a ring mold or a small cup. Start layering the ingredients. Begin with a layer of sushi rice in the bottom. Press it down gently. Next, add a layer of cooked shrimp, followed by a layer of sliced avocado and a layer of julienned cucumber. Repeat these layers until you reach 2-3 stacks per serving. For the final touch, it’s time to garnish. Carefully lift the ring mold off the stack. Top your sushi stacks with sliced green onions and a sprinkle of sesame seeds. Lastly, add a strip of nori on top for that extra flair. For the full recipe, check the details above. Enjoy crafting this simple and flavorful dish! To make great sushi rice, start with rinsing. Rinse the rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch. It helps the rice cook evenly. After rinsing, cook the rice. In a medium pot, combine the rice and water. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for 18-20 minutes. This method makes the rice tender and fluffy. Cooking shrimp may seem tricky, but it’s simple. First, marinate the shrimp with sriracha, sesame oil, and soy sauce. Let it sit for 15-20 minutes. This gives the shrimp great flavor. Next, heat a skillet over medium heat. Add the marinated shrimp and cook for 3-4 minutes on each side. Look for a pink color; it means they are done. Avoid overcooking the shrimp. Overcooked shrimp can turn rubbery. Presentation makes your dish shine. Use a ring mold or cup to stack the sushi. Start with a layer of sushi rice. Then, add a layer of shrimp, followed by avocado and cucumber. Repeat the layers for height and color. When you lift the mold, it creates a beautiful stack. Top the sushi stacks with sliced green onions and sesame seeds. Add a strip of nori for a finishing touch. This makes your sushi stacks look gourmet and appetizing. {{image_2}} You can easily swap ingredients in your sushi stacks. If you want a different protein, try crab or tofu. Both work well and add unique flavors. For a veggie option, use roasted sweet potatoes or grilled zucchini. They give a nice texture and taste. Want to kick up the flavor? Add spicy mayo on top of your stacks. It brings creaminess and heat. Pickled ginger is another great choice. It adds a sweet and tangy twist that pairs well with shrimp. You can even mix in some sesame seeds for extra crunch. If you need a gluten-free version, use tamari instead of soy sauce. It tastes just as good and keeps the flavors intact. For a vegan option, substitute shrimp with marinated mushrooms or chickpeas. Both provide a hearty base and soak up flavors well. To store leftover sushi stacks, place them in an airtight container. Keep the container in the fridge. It’s best to eat the stacks within two days for the best taste. The shrimp and rice can dry out if stored too long. You can freeze sushi stacks if you want to keep them longer. Wrap each stack tightly in plastic wrap. Then, place them in a freezer bag. When ready to eat, thaw them in the fridge overnight. Reheat gently in a pan on low heat, so they do not get tough. To keep ingredients fresh before assembly, store shrimp and vegetables separately. Put shrimp in the coldest part of the fridge. Keep avocado and cucumber in a cool place. Slice them just before use. This way, everything stays crisp and tasty. The best rice for sushi is sushi rice, also known as short-grain rice. This rice is sticky and helps the sushi hold its shape. It absorbs flavors well and creates a great texture. Always rinse the rice until the water runs clear. This step removes excess starch and makes the rice fluffy. Yes, you can make sushi stacks ahead of time. However, it’s best to assemble them just before serving. If you prepare the rice and shrimp in advance, store them separately in the fridge. This keeps them fresh. Also, slice the vegetables just before you stack them to maintain their crispness. To add more spice, use extra sriracha in the marinade. You can also mix sriracha with mayonnaise for a spicy mayo drizzle. If you like heat, include sliced jalapeños or a sprinkle of chili flakes on top. Each addition will boost the flavor and heat of your spicy shrimp sushi stacks. Yes, you can substitute shrimp with other proteins. Cooked crab, scallops, or even tofu work well. Each option will change the taste but keep the dish delicious. Choose a protein that you enjoy and adjust the marinade to match your flavor preference. If you don’t have sushi mats, don’t worry! You can use a ring mold or a small cup to shape your sushi stacks. Simply layer the ingredients inside and press down gently. This method works well and still gives you beautiful stacks. Absolutely! To make it vegetarian, skip the shrimp and add more veggies. Consider using marinated tofu, avocado, and pickled vegetables. These ingredients will give the dish a fresh flavor and keep it satisfying. You learned how to make tasty shrimp sushi stacks. We covered key ingredients like shrimp, rice, and avocado. I shared how to prepare sushi rice and cook the shrimp. Assembling and presenting beautifully layered stacks can impress anyone. Remember, you can tweak this recipe with different toppings or flavors. Store any leftovers correctly for freshness. Enjoy making this fun dish and share your creations. Making sushi at home is a rewarding way to explore new flavors and skills.

- Spicy Shrimp Sushi Stacks

Elevate your sushi game with these delicious Spicy Shrimp Sushi Stacks! This recipe combines marinated shrimp, creamy avocado, and perfectly seasoned sushi rice for a mouthwatering dish that’s visually stunning and satisfying. Perfect for dinner parties or a fun night in, these stacks are easy to make and sure to impress. Click to explore the full recipe and bring this delightful dish to your table!
Print Recipe Pin Recipe

Ingredients
  

1 pound shrimp, peeled and deveined

1 tablespoon sriracha sauce

2 teaspoons sesame oil

1 teaspoon soy sauce

1 cup sushi rice

1 ½ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

1 avocado, sliced

½ cucumber, julienned

2 green onions, thinly sliced

Nori sheets, cut into strips (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

    Season the Rice: In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

      Marinate the Shrimp: In a bowl, combine the shrimp with sriracha, sesame oil, and soy sauce. Let it marinate for 15-20 minutes.

        Cook the Shrimp: In a skillet over medium heat, cook the marinated shrimp for 3-4 minutes on each side until they are pink and cooked through. Remove from heat and set aside.

          Assemble the Sushi Stacks: Using a ring mold or a small cup, layer the ingredients. Start with a layer of sushi rice followed by a layer of cooked shrimp, then add a layer of avocado and a layer of cucumber. Repeat the layers for a total of 2-3 stacks per serving.

            Garnish and Serve: Carefully lift the ring mold or cup off (if used) and top the sushi stacks with sliced green onions and a sprinkle of sesame seeds. Add a strip of nori on top for garnish.

              Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 4