Spicy shrimp sushi stacks: Incredible 15 minute meal

I used to get so frustrated trying to make sushi at home. I would buy the bamboo mats and try to roll everything up perfectly but it always ended up falling apart. It was a total disaster and I usually just ended up eating a bowl of rice and fish with a fork. That is why I am so obsessed with these spicy shrimp sushi stacks. They are my absolute secret weapon for a fancy weekend lunch that looks like it came from a high end restaurant but takes almost no effort. You get all that gourmet flavor without the headache of trying to be a master sushi chef. I can finally enjoy my lunch without feeling like I am fighting with my food.

Why You Will Love These Spicy Shrimp Sushi Stacks

You are going to love these because they are just so simple. There is something about that mix of creamy avocado and spicy mayo that just hits the spot every single time. The seasoned rice is the perfect base and it feels like a real treat. I love the way the cool cucumber crunches against the spicy shrimp. It is a huge crowd pleaser because it looks so professional. I have served these to friends who think I spent hours in the kitchen when really I was just hanging out and having fun. It is the best way to get your sushi fix without the stress and it works for beginners too.

Essential Ingredients for Spicy Shrimp Sushi Stacks

To get that authentic taste you really need the right rice. Short grain sushi rice is the only way to go because it has that sticky texture we need to hold the stack together. I always look for the freshest shrimp I can find. If you buy them already cooked and peeled it saves so much time. For the heat you want a high quality sriracha and a good creamy mayo to balance it out. Here is what you need to grab at the store.

• Cooked sushi rice which must be short grain
• Rice vinegar and a little sugar and salt
• Cooked shrimp that you have already peeled and deveined
• Regular mayonnaise and a good bottle of Sriracha
• Ripe avocados and some crunchy cucumbers
• Sesame seeds and furikake for the garnish on top

Step-by-Step Guide to Making Spicy Shrimp Sushi Stacks

I usually set aside about twenty minutes for the prep and twenty minutes for the rice to cook. The whole process is very straightforward but you have to be careful with the rice. It likes to stick to everything. I found that if you keep a little bowl of water nearby to dip your fingers or your measuring cup in it makes life so much easier. You will be stacking like a pro in no time.

Preparing the Perfect Sushi Rice Base

First you need to rinse your rice really well until the water runs clear. This gets rid of the extra starch so it does not turn into mush. Once it is cooked and still warm you want to fold in your mixture of rice vinegar and sugar and salt. Do this gently so you do not mash the grains. This seasoning is what gives it that classic sushi flavor that we all love.

Mixing the Spicy Shrimp Filling

Take your cooked shrimp and chop them into small bite sized pieces. You do not want them too big or the stack will tumble over. Put them in a bowl and fold in the mayonnaise and sriracha. I like mine pretty spicy so I add an extra squeeze of sriracha but you can do whatever feels right for you. Make sure every piece of shrimp is coated in that delicious sauce.

How to Layer Your Spicy Shrimp Sushi Stacks

This is the fun part where everything comes together. I use a one cup measuring cup to build the layers. Start by putting the shrimp in the bottom then add a layer of diced cucumber and avocado. Finish it off by packing the seasoned rice on top. Press it down firmly so it stays together. Then you just flip it over onto a plate and tap the bottom. It should slide right out in a perfect little tower.

Expert Tips for Perfect Spicy Shrimp Sushi Stacks

I have a little trick that changed everything for me. If you are worried about the rice sticking inside the cup just line it with a small piece of plastic wrap first. This makes the stack slide out perfectly every single time with zero mess. Another thing I like to do is put the spicy shrimp mixture in the fridge for about ten minutes before I start stacking. Chilling it helps the sauce set up a bit so the stack holds its shape much better when you serve it.

Frequently Asked Questions About Spicy Shrimp Sushi Stacks

People always ask me if they can change things up and the answer is yes. This recipe is very flexible and you can really make it your own based on what you have in the kitchen.

• Can I use brown rice instead of sushi rice? You can use brown rice but it will not be as sticky so your stack might fall apart a little more easily.
• How do I store leftovers without the avocado browning? It is best to eat these fresh but if you have leftovers you should squeeze some lime juice on the avocado and keep it in an airtight container.
• Is there a way to make this recipe vegan? Yes you can just swap the shrimp for some firm tofu or extra veggies and use a vegan mayonnaise.
• What is the best substitute for Sriracha in the spicy sauce? Any hot sauce with a little sweetness will work or you can use some chili garlic paste.

Storage and Prep Tips for Spicy Shrimp Sushi Stacks

If you are planning to meal prep this I suggest keeping all the parts separate in the fridge. The rice stays best when it is not mixed with the wet ingredients. When you are ready to eat just assemble the stacks right then. This keeps the cucumber crunchy and the rice from getting soggy. It only takes a minute to stack them once everything is chopped and ready to go.

Nutritional Facts for Spicy Shrimp Sushi Stacks

Here is a quick look at what is in one of these delicious stacks. These numbers are estimates based on a standard serving size.

• Calories 340 kcal per stack
• Protein 18g
• Total Fat 12g
• Carbohydrates 42g
• Fiber 5g

Print