A simple, crunchy sushi stack with spicy shrimp, soft avocado, and tangy rice. It looks like sushi but you build it in layers. It is quick to make and fun to eat. If you like spicy snacks, try a related recipe for Buffalo chicken mozzarella sticks.
why make this recipe
- It is fast and simple to make.
- It gives the taste of sushi in a new form.
- The shrimp is crispy and the rice is slightly sweet and tangy.
- It works for a snack, lunch, or party plate.
how to make Spicy Shrimp Sushi Stacks
- Cook the rice and season it with rice vinegar, sugar, and salt. Let it cool a bit so it holds shape.
- Coat shrimp in flour, then breadcrumbs. Fry until golden and crisp.
- Mix mayonnaise and sriracha for a quick spicy sauce.
- Use a mold, small bowl, or cup. Press a layer of rice, add avocado, then top with shrimp and sauce. Press gently so the stack holds.
- Garnish with sesame seeds and serve with soy sauce.
Ingredients :
- 1 cup sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 pound shrimp, peeled and deveined
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- Soy sauce, for serving
- Sesame seeds, for garnish
Directions :
- Rinse the sushi rice under cold water until water runs clear. In a pot, combine rice and 2 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes or until water is absorbed. Remove from heat and let sit for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and a pinch of salt, then fold into the cooked rice until well combined.
- Dredge the shrimp in flour, then coat in breadcrumbs. Fry in hot oil until golden and crispy.
- In another bowl, mix mayonnaise and sriracha to make the spicy sauce.
- To assemble, press a layer of sushi rice into a mold or bowl, add a layer of avocado slices, then top with crispy shrimp and drizzle with spicy sauce. Repeat layers if desired.
- Garnish with sesame seeds and serve with soy sauce on the side.
how to serve Spicy Shrimp Sushi Stacks
- Serve warm so the shrimp stays crispy.
- Place soy sauce on the side for dipping.
- Add pickled ginger or a small salad for balance.
- Serve on small plates or as bite-size stacks for a party.
how to store Spicy Shrimp Sushi Stacks
- Store rice and shrimp separately in airtight containers in the fridge for up to 2 days.
- Reheat shrimp in a hot oven or air fryer to keep it crispy.
- Do not store assembled stacks for long; avocado will brown and rice will get soggy.
tips to make Spicy Shrimp Sushi Stacks
- Cool the rice slightly before pressing into the mold so it sticks but is not hot.
- Pat shrimp dry before coating to get a better crust.
- Use a light hand with sauce so the rice does not become soggy.
- For easier layering, use a small round mold or a cleaned can with both ends removed.
variation (if any)
- Make it with tempura shrimp instead of breadcrumb-fried shrimp.
- Swap sriracha mayo for sweet chili sauce or spicy eel sauce.
- Add cucumber or thin carrots for extra crunch.
- Use smoked salmon or tofu for a non-shrimp version.
FAQs
Q: Can I use regular rice instead of sushi rice?
A: You can, but sushi rice is stickier and holds the stack better. Regular rice may fall apart.
Q: How do I keep the shrimp crispy when serving?
A: Fry or bake the shrimp just before serving and keep them warm in the oven. Reheat in an air fryer if needed.
Q: Can I make these ahead for a party?
A: Prep rice, sauce, and cooked shrimp ahead. Assemble just before serving to keep texture fresh.
Q: Is the spicy sauce very hot?
A: It is mildly spicy. You can add less sriracha or more mayo to make it milder.
Q: Can I freeze leftover shrimp?
A: Yes, freeze cooked shrimp in an airtight bag for up to 1 month. Reheat in an oven or air fryer for best texture.
Spicy Shrimp Sushi Stacks
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Seafood
Description
A fun, layered sushi-inspired dish with crunchy shrimp, creamy avocado, and tangy rice, perfect for snacks or parties.
Ingredients
- 1 cup sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 pound shrimp, peeled and deveined
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- Soy sauce, for serving
- Sesame seeds, for garnish
Instructions
- Rinse the sushi rice under cold water until water runs clear. In a pot, combine rice and 2 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes or until water is absorbed. Remove from heat and let sit for 10 minutes.
- Mix rice vinegar, sugar, and a pinch of salt, then fold into the cooked rice until well combined.
- Dredge the shrimp in flour, then coat in breadcrumbs. Fry in hot oil until golden and crispy.
- In another bowl, mix mayonnaise and sriracha to make the spicy sauce.
- Assemble by pressing a layer of sushi rice into a mold or bowl, adding a layer of avocado slices, then topping with crispy shrimp and drizzle with spicy sauce. Repeat layers if desired.
- Garnish with sesame seeds and serve with soy sauce on the side.
Notes
Serve warm for the best crispy texture. Store rice and shrimp separately in airtight containers to maintain freshness.
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg
