Spicy Shrimp Sushi Stacks – A Delectable Fusion Of Flavors Recipe

I layered seasoned sushi rice, crispy spicy shrimp, creamy avocado and a zesty sauce into Shrimp Stacks that deliver a bold, sushi-inspired twist sure to pique your curiosity.

I make Spicy Shrimp Sushi Stacks when I want something that looks fancy but doesn’t behave like it. Crispy shrimp and ripe avocado stack up in layers that hit creamy, crunchy and then a spicy little surprise, kind of like a dare.

They’re my playful take on Shrimp Stacks and a riff on Spicy Sushi Rolls, so people show up curious and usually leave plotting when to have them again. I love watching guesses fly about what’s inside, everyone wrong in the best way.

If you want food that sparks conversation and maybe a mild obsession, this will do it.

Ingredients

• Sushi rice, sticky carbs that fuel you, little vinegar tang when seasoned, very filling
• Shrimp, lean protein, low fat, gives seafood umami, crunchy when fried, simple flavor
• Avocado, creamy healthy fat, adds silkiness and richness, gives fiber and potassium
• Nori sheets, briny, low calories, adds sea flavor and a crunchy wrap, mineral boost
• Spicy mayo, mayo and sriracha mix, creamy heat, adds sweetness n tang sometimes
• Rice vinegar mild sweet acidity, seasons rice, balances richness, makes bite brighter
• Toasted sesame, seeds or oil, nutty aroma, little fat but lots of flavor
• Cucumber, crisp watery crunch, refreshing, adds lightness and subtle vegetal bite

Ingredient Quantities

• 1 1/2 cups uncooked sushi rice
• 1 3/4 cups water
• 3 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 lb (450 g) raw shrimp peeled and deveined tails removed
• 3/4 cup panko breadcrumbs
• 1/2 cup all purpose flour
• 2 large eggs beaten
• about 2 cups vegetable oil for frying
• 2 ripe avocados sliced
• 1 small English cucumber thinly sliced
• 4 sheets toasted nori cut into strips or small squares
• 1/2 cup mayonnaise
• 3 tbsp sriracha (adjust to taste)
• 1 tsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tsp honey or sugar (optional)
• 2 green onions thinly sliced
• 1 tbsp sesame seeds toasted
• pickled ginger for serving
• extra soy sauce for serving
• wasabi paste (optional)

How to Make this

1. Rinse the sushi rice under cold water until the water runs clear, then combine with 1 3/4 cups water in a pot, bring to a gentle boil, cover and simmer on low 15 to 18 minutes, remove from heat and let sit covered 10 minutes. While it rests mix 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt until dissolved and fold into the warm rice, then fan or stir gently to cool to room temp so it becomes glossy.

2. Make the spicy sauce by whisking 1/2 cup mayonnaise, 3 tbsp sriracha (or less if you want milder), 1 tsp toasted sesame oil, 1 tbsp soy sauce, 1 tbsp fresh lime juice and 1 tsp honey or sugar if you like it a touch sweeter. Taste and adjust.

3. Pat the shrimp dry, season lightly with salt, set up three shallow bowls for flour, beaten egg and panko breadcrumbs. Dredge each shrimp in 1/2 cup all purpose flour, dip in the beaten eggs, then press into 3/4 cup panko so they are well coated.

4. Heat about 2 cups vegetable oil in a heavy skillet to around 350 F 175 C or until a little breadcrumb sizzles and browns quickly. Fry shrimp in batches so they dont crowd the pan, about 2 to 3 minutes until golden and cooked through, then transfer to paper towels to drain.

5. While shrimp fry, slice 2 ripe avocados, thinly slice the English cucumber and cut 4 sheets toasted nori into strips or small squares. If your sesame seeds arent nicely toasted, toast 1 tbsp in a dry pan for 30 to 60 seconds until fragrant.

6. If you have a ring mold or small straight sided glass, wet it to prevent sticking. Wet your hands too, then press a layer of sushi rice into the bottom of the mold about 1/3 to 1/2 inch thick to form the base. If you dont have a mold use a small ramekin or shape by hand.

7. Layer a strip or square of nori on the rice, add a thin layer of cucumber slices, then a layer of avocado, press gently, top with one or two crispy shrimp and a drizzle of the spicy mayo. Remove the mold carefully to keep the stack intact.

8. Finish each stack with sliced green onions, a sprinkle of toasted sesame seeds and an extra drizzle of sauce if you like. Serve immediately with pickled ginger, extra soy sauce for dipping and wasabi paste on the side if you want more heat.

9. Quick tips: dont overwork the rice or it gets gummy, keep the rice at room temp while assembling, fry shrimp in small batches and keep warm in a low oven if making many, and if you dont have a thermometer test the oil with a small breadcrumb first so it sizzles right away.

Equipment Needed

1. Medium heavy-bottomed pot with tight-fitting lid
2. Fine-mesh sieve or colander
3. Rice paddle or wooden spatula
4. Measuring cups and spoons
5. Small bowl and whisk
6. Three shallow bowls for flour, egg and panko
7. Heavy skillet or frying pan
8. Deep-fry or instant-read thermometer
9. Tongs and a slotted spoon or spider
10. Sharp chef knife and cutting board, plus a ring mold or small ramekin for shaping

FAQ

Spicy Shrimp Sushi Stacks – A Delectable Fusion Of Flavors Recipe Substitutions and Variations

• Shrimp: swap with lump crab meat or imitation crab for a milder, sushi-y flavor, thinly sliced smoked salmon if you want raw-fish vibes and no frying, or firm tofu (press, bread and fry) for a vegetarian version
• Sushi rice: use Calrose or other short/medium grain rice (cook the same way but watch water amounts), or short-grain brown rice if you want more fiber though it needs a longer cook and a bit more rice vinegar
• Panko breadcrumbs: replace with crushed rice crackers or cornflakes for extra crunch, or use tempura batter or regular fine breadcrumbs if panko isnt available
• Spicy mayo (mayo + sriracha): lighten it with Greek yogurt plus sriracha, or swap sriracha for sambal oelek or chili garlic sauce if you like a different heat profile, or use gochujang mixed with a little mayo for a deeper, savory spice

Pro Tips

– Keep the rice glossy and not sticky by folding the vinegar mixture in gently and fanning or stirring just enough to cool it. Dont chill it in the fridge or it will firm up and lose the right texture for pressing.

– Fry shrimp in small batches at a steady hot temp and drain them on a wire rack over a sheet pan so steam cant make them soggy. If you must hold them awhile, keep them in a low oven to stay warm and crisp.

– Press the panko on firmly and season the flour or panko a little so the crust has flavor. Pat shrimp very dry first, that makes the coating stick better and fry up crunchier.

– Assemble right before serving, wetting your hands or mold so the rice releases cleanly. Add avocado and sauce at the end, not too early, or the stacks get soggy and fall apart.