As I sliced through the vibrant layers of my Spicy Shrimp Sushi Stacks, I couldn’t help but feel a rush of excitement. There’s something magical about combining creamy avocado, crunchy cucumber, and succulent shrimp drizzled in a spicy sriracha sauce that makes this dish not only a feast for the eyes but also a delight for the palate. These Spicy Shrimp Sushi Stacks are perfect for dinner on a busy weeknight, and you can easily customize them to suit any dietary preference, making them a true crowd-pleaser. Plus, they’re gluten-free with low-carb options, giving you all the benefits of sushi without the fuss. Are you ready to elevate your home cooking experience with this deliciously playful twist on sushi? Why are Spicy Shrimp Sushi Stacks a Must-Try? Quick and Easy: This recipe is perfect for busy weeknights, assembling in under 30 minutes. Stunning Presentation: The layers of shrimp, avocado, and cucumber create a visually appealing dish that’s sure to impress guests. Customizable Options: Whether you prefer spicy tuna stacks or a vegetarian version, the variations allow for creative culinary exploration. Healthy Indulgence: With shrimp as a protein source and gluten-free and low-carb options, this dish is guilt-free comfort food. Flavor Explosion: The spicy sriracha glaze combined with creamy mayo enhances every bite, satisfying all palates! Elevate your sushi night and explore other ideas like Shrimp Alfredo Indulge or Spicy Maple Chicken for a delicious meal rotation. Spicy Shrimp Sushi Stacks Ingredients For the Shrimp • Large Shrimp (1 lb) – Main protein; peeled and deveined for convenience. • Olive Oil (2 tbsp) – Preferred cooking fat for sautéing shrimp; can substitute with vegetable oil. • Soy Sauce (2 tbsp) – Provides umami depth; swap for tamari for a gluten-free option. • Rice Vinegar (2 tbsp total) – Essential for authentic sushi flavor; seasoning for shrimp and rice. • Sugar (2 tsp) – Balances flavors in sauces; can substitute with honey or agave for sweetness. • Sriracha Sauce (2 tbsp) – Adds delightful heat and spice; adjust to taste or swap with a milder sauce. For the Rice and Sauce • Sushi Rice (1 cup) – Forms the foundation of your sushi stacks; essential for that perfect sushi texture. • Water (1.5 cups) – Necessary for cooking sushi rice. • Salt (½ tsp) – Enhances the flavor of the rice. • Mayonnaise (½ cup) – Creates a creamy spicy mayo for serving; can substitute with Greek yogurt for a lighter option. • Sesame Oil (1 tbsp) – Adds richness and aromatic depth; a key ingredient for flavor. For the Toppings and Garnish • Avocado (1, sliced) – Provides creaminess and balances the heat; no substitutes recommended. • Cucumber (1 small, julienned) – Adds crunch and freshness; zucchini can be used for a different texture. • Sesame Seeds (1 tbsp, optional) – For garnish; brings a nutty flavor and visual appeal. • Fresh Cilantro or Green Onions (optional) – Enhances presentation with a splash of color. Now you’ve got everything you need to create your Spicy Shrimp Sushi Stacks. The blend of flavors is nothing short of delightful, making this dish a staple for quick, mouth-watering meals that will please everyone at the table! Step‑by‑Step Instructions for Spicy Shrimp Sushi Stacks Step 1: Prep the Sushi Rice Start by rinsing 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1.5 cups of water, bring it to a boil over medium-high heat, then cover and reduce the heat to low. Allow it to simmer for 15 minutes, then remove from heat and let it rest for another 10 minutes. Finally, mix in 1 tablespoon of rice vinegar and ½ teaspoon of salt for flavor. Step 2: Cook the Shrimp In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 pound of peeled and deveined shrimp to the pan. Sauté the shrimp for about 2–3 minutes on each side until they turn pink and opaque. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 teaspoons of sugar, and 2 tablespoons of sriracha. Drizzle this spicy mixture over the shrimp and cook for an additional minute until well-coated. Step 3: Make the Spicy Mayo While the shrimp cooks, prepare the spicy mayo by mixing ½ cup of mayonnaise with 1–2 tablespoons of sriracha in a small bowl. Adjust the amount of sriracha based on your heat preference, stirring until smooth and creamy. Set this aside; it will serve as a delicious drizzle on your Spicy Shrimp Sushi Stacks. Step 4: Assemble the Stacks To create impressive layers in your Spicy Shrimp Sushi Stacks, use a cylindrical mold or a small can with both ends removed. Begin with a layer of sushi rice, gently pressing it down to create a compact base. Next, add a layer of the sautéed shrimp followed by slices of creamy avocado and julienned cucumber. Use a spoon to press each layer firmly but gently, ensuring it holds together beautifully. Step 5: Garnish & Serve Carefully remove the mold to unveil your beautifully stacked sushi masterpiece. Drizzle the spicy mayo on top, then sprinkle with sesame seeds and fresh herbs like cilantro or green onions for an added pop of color and flavor. Your Spicy Shrimp Sushi Stacks are now ready to be served, showcasing a vibrant and delicious presentation that is sure to impress! Make Ahead Options These Spicy Shrimp Sushi Stacks are a fantastic option for meal prep, allowing you to save time during busy weeknights! You can prepare the sushi rice and sauté the shrimp up to 24 hours in advance. Store the cooked rice in an airtight container in the refrigerator to maintain its quality. The shrimp can be refrigerated for the same period; just ensure it’s cooled before packing. When you’re ready to serve, simply reheat the shrimp gently in a skillet, assemble the stacks with fresh avocado and cucumber, and drizzle with spicy mayo. This way, you’ll enjoy delicious, impressive sushi stacks with minimal effort, just as delightful as when made fresh! What to Serve with Spicy Shrimp Sushi Stacks Elevate your dining experience with delightful side dishes and beverages that perfectly complement the vibrant flavors of your sushi stacks. Miso Soup: A warm, savory broth that adds comfort and balances the richness of the shrimp. Crispy Seaweed Salad: The crunchiness pairs beautifully with the soft textures of avocado and shrimp, boosting umami flavors. Edamame: Lightly salted, these protein-packed soybeans offer a satisfying bite and fresh contrast. Cucumber Salad: A light, refreshing salad dressed in rice vinegar enhances the freshness of your sushi stacks—perfect to cleanse the palate. Chilled Sake: This traditional Japanese rice wine enhances the dining experience, bringing out the flavors in the sriracha and shrimp. Tempura Vegetables: Crispy, battered veggies add an exciting texture and satisfy crispy cravings, complementing the sushi’s creamy and soft elements. Thai Tea: The sweet, creamy tea acts as a lovely offset to the heat of the spicy mayo, providing a delightful contrast. Chocolate Mochi: End your meal on a sweet note with these chewy rice cakes, their subtle sweetness offering a satisfying finale. How to Store and Freeze Spicy Shrimp Sushi Stacks Fridge: Store any leftover assembled sushi stacks in an airtight container in the fridge for up to 2 days. Keep the spicy mayo separate to maintain freshness. Freezer: It’s best to freeze the shrimp and rice components separately, as the texture of assembled stacks can be compromised. Wrap shrimp and rice tightly in plastic wrap, then place in a freezer-safe bag for up to 1 month. Reheating: Thaw frozen shrimp and rice in the fridge overnight, then gently reheat the shrimp in a skillet over low heat until warmed through. Assemble the stacks just before serving to preserve the textures. Assembly Tip: For the best results, try to assemble your Spicy Shrimp Sushi Stacks just before serving to maintain the crunchiness of the cucumber and the creaminess of the avocado. Expert Tips for Spicy Shrimp Sushi Stacks Perfectly Cooked Shrimp: Make sure to sauté the shrimp until they turn opaque and pink for the best texture and flavor. Layering Technique: Use a clear glass or mold to assemble your sushi stacks, showcasing the gorgeous layers for an impressive presentation. Adjust the Heat: Modify the amount of sriracha in the spicy mayo to suit your palate, ensuring all guests enjoy their Spicy Shrimp Sushi Stacks. Prep Ahead: Cook the shrimp and rice in advance, then assemble the stacks right before serving to maintain freshness and texture. Creative Variations: Don’t hesitate to experiment with different layers, such as adding mango slices or using tofu for a vegetarian twist. Spicy Shrimp Sushi Stacks Variations Invite your culinary creativity to shine with these scrumptious adaptations of Spicy Shrimp Sushi Stacks! Spicy Tuna Stacks: Swap shrimp for sushi-grade tuna mixed with spicy mayo for a delightful seafood twist. Tuna’s rich flavor complements the sushi rice beautifully, creating a dish that’s equally mesmerizing. Vegetarian Delight: Opt for firm tofu or savory sautéed mushrooms instead of shrimp. This way, you’ll have a filling yet light dish for everyone to enjoy. Tropical Vibes: Add thin slices of ripe mango for a touch of sweetness. The balance between spicy and sweet will remind you of a beachside paradise with every bite. Tempura Crunch: Incorporate crispy tempura vegetables for an exciting crunch. This added texture will elevate your sushi stacks, making them delightfully satisfying. Eel Sauce Finish: Drizzle with eel sauce for a sweet and rich flavor explosion. This touch will transform the dish, adding an authentic sushi restaurant flair. Low-Carb Adventure: Swap sushi rice for cauliflower rice to keep things light and low-carb. You’ll still capture those delicious flavors while staying health-conscious. Herb-Infused: Experiment with fresh herbs—like mint or basil—mixed into your spicy mayo for an aromatic twist. This simple change can refresh your dish and surprise your taste buds. Extra Spice: Up the heat with jalapeño slices or a dash of chili oil for those who love a fiery kick. It’s a perfect way to customize the experience for guests who crave extra flavor excitement. Feel inspired by these variations, and don’t miss out on creating a beautiful presentation! Try serving these alongside a fresh salad or with delightful recipes like Shrimp Orzo Lemon or Strawberry Shortcake Sushi for a fun and satisfying meal. Spicy Shrimp Sushi Stacks Recipe FAQs What is the best way to select large shrimp? When choosing large shrimp, look for those that are firm to the touch with a slight pink hue. Avoid any that have dark spots or a strong fishy smell. If you’re opting for frozen shrimp, ensure they are individually quick frozen (IQF) for better quality. How long do Spicy Shrimp Sushi Stacks last in the fridge? You can store leftover assembled sushi stacks in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep any dressing, like the spicy mayo, separate until you’re ready to enjoy them to maintain the best texture and flavor. Can I freeze the components of Spicy Shrimp Sushi Stacks? Absolutely! To freeze, wrap the cooked shrimp and sushi rice separately in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 1 month. When you’re ready to enjoy, thaw them overnight in the fridge before reheating the shrimp in a skillet over low heat. What should I do if my shrimp won’t cook properly? If your shrimp are turning out rubbery or not cooking evenly, it’s usually due to overcooking. Cook them just until they’re opaque and pink, about 2-3 minutes per side. Using medium heat is key as it allows for even cooking without drying them out. If they still seem tough, consider checking the freshness as older shrimp may have a compromised texture. Are Spicy Shrimp Sushi Stacks safe for people with shellfish allergies? Since this recipe features shrimp, it is not safe for anyone with a shellfish allergy. If you’re looking for a delicious alternative, consider using crab or even sautéed mushrooms for a vegetarian option. Can I modify the recipe for a lower-carb diet? Yes! For lower-carb modifications, you might consider substituting the sushi rice with cauliflower rice, which offers a similar texture without the added carbs. Just pulse riced cauliflower in a food processor, then lightly sauté it with a bit of vinegar and salt for flavor before assembling your stacks. Spicy Shrimp Sushi Stacks: A Fun Twist on Sushi Night Spicy Shrimp Sushi Stacks are a delightful blend of shrimp, avocado, and sriracha, perfect for a quick and customizable dinner. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr Servings: 4 stacksCourse: DinnerCuisine: JapaneseCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 lb Large Shrimp peeled and deveined2 tbsp Olive Oil can substitute with vegetable oil2 tbsp Soy Sauce swap for tamari for gluten-free2 tbsp Rice Vinegar essential for authentic sushi flavor2 tsp Sugar can substitute with honey or agave2 tbsp Sriracha Sauce adjust to tasteFor the Rice and Sauce1 cup Sushi Rice essential for the perfect sushi texture1.5 cups Water0.5 tsp Salt enhances rice flavor0.5 cup Mayonnaise can substitute with Greek yogurt1 tbsp Sesame Oil adds richness and flavorFor the Toppings and Garnish1 Avocado sliced1 small Cucumber julienned1 tbsp Sesame Seeds optional garnishFresh Cilantro or Green Onions optional garnish Equipment SkilletMedium saucepancylindrical mold or small cansmall bowl Method Step‑by‑Step InstructionsRinse 1 cup of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water, bring to a boil, cover and simmer for 15 minutes. Remove from heat, let rest for 10 minutes, then mix in 1 tbsp of rice vinegar and 0.5 tsp of salt.In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 1 lb of shrimp and sauté for 2-3 minutes on each side until pink. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp sugar, and 2 tbsp sriracha. Drizzle this over the shrimp and cook for 1 more minute.Prepare the spicy mayo by mixing 0.5 cup of mayonnaise with 1-2 tbsp of sriracha until smooth and creamy. Adjust for heat preference.To assemble, use a cylindrical mold. Start with a layer of sushi rice, then shrimp, avocado, and cucumber, pressing each layer down firmly.Remove the mold. Drizzle spicy mayo on top and sprinkle with sesame seeds and fresh herbs for garnish. Serve immediately. Nutrition Serving: 1stackCalories: 300kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 180mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg NotesAssemble sushi stacks just before serving for best texture. Store assembled stacks in an airtight container for up to 2 days, with mayo separate. Freeze shrimp and rice components separately for up to 1 month. Tried this recipe?Let us know how it was!
