Irresistible Spicy Shrimp Sushi Stacks Recipe to Impress

There’s something mesmerizing about the idea of Spicy Shrimp Sushi Stacks. Imagine juicy shrimp marinated in a zesty blend of spices, stacked high with fluffy sushi rice and vibrant veggies, all drizzled with a tangy sauce. Each bite bursts with flavor, making your taste buds dance like they just won the lottery. For more inspiration, check out this dinner recipes recipe.

This dish is perfect for impressing guests or treating yourself on a cozy night in. Plus, it’s visually stunning, making it the star of any dinner table. Trust me, you’ll want to keep this recipe in your back pocket for special occasions or just because it’s Tuesday!

The time I made Spicy Shrimp Sushi Stacks for my friends was unforgettable; their jaws dropped as they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Use fresh or frozen shrimp; just make sure they’re deveined and peeled for easy cooking.

• Sushi Rice: Short-grain sushi rice works best; its sticky texture holds everything together beautifully.

• Rice Vinegar: This gives a subtle tanginess that enhances the sushi rice flavor.

• Cucumber: Fresh cucumber adds a nice crunch and balances the spicy flavors of the shrimp.

• Avocado: Creamy avocado complements the dish perfectly; pick ripe ones for the best results.

• Sriracha Sauce: For that spicy kick, use more or less depending on your heat tolerance.

For the Sauce:

• Soy Sauce: Low-sodium soy sauce helps control saltiness while enhancing umami flavors in the stacks.

• Sesame Oil: A drizzle of toasted sesame oil adds depth and richness to your sauce.

• Green Onions: Chopped green onions bring freshness and a pop of color to this vibrant dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spicy Shrimp Sushi Stacks

Start by preparing your ingredients: Gather everything you need before diving into the cooking process. This will save you time and keep things organized.

Cook the Sushi Rice: Rinse 1 cup of sushi rice under cold water until it runs clear. Combine with 1 ¼ cups water in a pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and cook for about 18 minutes until tender.

Prepare the Marinade for Shrimp: In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sriracha, and 1 teaspoon sesame oil. Add shrimp and let them marinate for about 15 minutes while you wait.

Sauté the Shrimp: Heat a skillet over medium-high heat with a dash of oil. Cook marinated shrimp for about 3-4 minutes until they turn pink and opaque; their delightful aroma will fill your kitchen.

Assemble Your Stacks: In small bowls or molds (your choice), layer cooked sushi rice at the bottom followed by cucumbers, avocado slices, and finally sautéed shrimp. Press down gently but firmly to create distinct layers.

Add Finishing Touches: Drizzle remaining marinade over each stack and sprinkle with chopped green onions for an added burst of flavor. Serve immediately while they’re fresh!

Enjoy creating these beautiful Spicy Shrimp Sushi Stacks that not only taste amazing but also look like works of art on your plate! Each bite will be packed with flavor yet light enough that you won’t have to unbutton your pants afterward!

Perfecting the Cooking Process

Start by marinating the shrimp to enhance flavor while preparing your sushi rice and toppings simultaneously for efficiency.

Add Your Touch

Feel free to swap shrimp for cooked crab or tofu, and experiment with different sauces to suit your taste buds.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Avoid reheating to preserve texture.

Sometimes I whip up this dish when friends come over. Their reactions are priceless—it’s like I’ve magically transported them to a sushi bar!

FAQ

Can I use frozen shrimp for Spicy Shrimp Sushi Stacks?

Yes, just make sure to thaw them completely before using.

What can I substitute for sushi rice?

Short-grain brown rice works well if you need a healthier option.

How spicy are these sushi stacks?

The spice level depends on the sauce; adjust it according to your heat preference.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spicy Shrimp Sushi Stacks

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Spicy Shrimp Sushi Stacks are a delightful fusion of vibrant flavors and textures, perfect for impressing guests or indulging on a cozy night in. Juicy shrimp marinated in a zesty blend of spices are layered with fluffy sushi rice, crisp cucumbers, and creamy avocado, all drizzled with a tangy sauce. Each bite is an explosion of taste that will leave your palate dancing. Easy to prepare and visually stunning, these sushi stacks are bound to be the centerpiece of any meal.

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Ingredients

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• 1 lb shrimp (deveined and peeled)
• 1 cup short-grain sushi rice
• 2 tbsp rice vinegar
• 1 cucumber (sliced)
• 1 avocado (sliced)
• 2 tbsp sriracha sauce
• For the Sauce:
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 2 green onions (chopped)

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Instructions

1. Rinse sushi rice under cold water until clear. Combine with 1¼ cups water in a pot; bring to boil, then cover and simmer for about 18 minutes.
2. In a bowl, mix soy sauce, sriracha, and sesame oil. Marinate shrimp in the mixture for 15 minutes.
3. Heat oil in a skillet over medium-high heat; sauté marinated shrimp for about 3-4 minutes until pink and opaque.
4. In small bowls or molds, layer sushi rice at the bottom, followed by cucumber slices, avocado slices, and sautéed shrimp. Press down gently to create layers.
5. Drizzle remaining marinade over each stack and sprinkle with green onions. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Japanese

Nutrition

• Serving Size: 1 stack (200g)
• Calories: 280
• Sugar: 2g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 140mg