I crafted Shrimp Stacks with a spicy sushi twist, layering seasoned rice, shrimp, avocado, and a zesty sauce into a surprising sushi party idea.

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I can’t resist a dish that feels both fancy and a little messy. These Spicy Shrimp Sushi Stacks turn classic sushi into something grab-and-eat, with seasoned sushi rice layered under slices of ripe avocados and a spicy kick that sneaks up on you.

I sometimes call them Spicy Sushi Rolls gone rogue, or just a Shrimp Stack that fools everyone into thinking it’s complicated. They’re perfect for a sushi party, or for when I want something that looks impressive but is stupid easy.

People always want seconds, and I usually hide the last piece, guilty as charged.

Ingredients

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Sushi rice: sticky carbs, some protein, low fat, gives sweet tang with seasoned vinegar.
Shrimp: lean protein, low calories, iodine rich, adds savory seafood bite.
Avocado: creamy healthy fats, fiber, vitamins, makes it rich and smooth.
Panko breadcrumbs: crunchy texture, mostly carbs, fries up golden and crispy.
Sriracha mayo: spicy, fatty, adds heat and umami, be careful it’s calorie dense.
Cucumber: watery, low calorie, adds fresh crunch and a cooling contrast.
Rice vinegar: tangy, mild acidity balances sweetness, brings sushi flavor forward.
Tobiko or masago: tiny roe, salty burst, adds texture and visual pop.
Sesame oil: potent nutty aroma, tiny amount goes far, adds depth.

Ingredient Quantities

2 cups sushi rice rinsed until water runs clear

2 1/2 cups water (for cooking rice)

1/3 cup rice vinegar

3 tbsp granulated sugar

1 tsp fine salt

1 lb large shrimp peeled and deveined, tails removed

1/2 cup all purpose flour

2 large eggs beaten

1 cup panko breadcrumbs

Vegetable oil for frying, about 2 cups or enough for shallow frying

2 ripe avocados sliced

1 small cucumber thinly sliced or julienned

3 scallions thinly sliced

1/2 cup mayonnaise (Kewpie or regular)

2-3 tbsp sriracha, adjust to taste

1 tsp sesame oil

1 tsp lime juice or a splash rice vinegar

2 tsp toasted sesame seeds

2 tbsp soy sauce or tamari for serving

1-2 tbsp tobiko or masago optional

Pickled ginger and wasabi optional

Furikake optional for extra umami

How to Make this

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1. Rinse the 2 cups sushi rice under cold water until the water runs clear, then drain. Put rice and 2 1/2 cups water in a pot or rice cooker, bring to a boil, lower heat to simmer covered for 15 18 minutes, turn off heat and let rest covered 10 minutes.

2. While rice rests, heat 1/3 cup rice vinegar, 3 tbsp sugar and 1 tsp fine salt just until sugar dissolves. Transfer rice to a wide bowl, pour the vinegar mixture over warm rice, fold gently with a rice paddle or spatula to coat while fanning to cool and add shine. Cover with a damp towel to keep moist.

3. Prep shrimp and breading station: pat 1 lb large shrimp dry and season lightly with salt. Put 1/2 cup all purpose flour in one bowl, 2 large beaten eggs in another, and 1 cup panko breadcrumbs in a third. For extra flavor mix a pinch of salt and pepper into the flour.

4. Dredge each shrimp in flour, then egg, then press into panko so it sticks well. Let the breaded shrimp rest on a plate in the fridge 10 minutes if you have time, it helps the coating set.

5. Heat about 2 cups vegetable oil in a heavy skillet to roughly 350 F 175 C or medium high until a small breadcrumb sizzles and browns quickly. Shallow fry shrimp in batches, dont overcrowd the pan, 2 to 3 minutes per side or until golden and cooked through. Drain on paper towels.

6. Make the spicy mayo by whisking 1/2 cup mayonnaise with 2 to 3 tbsp sriracha (adjust to taste), 1 tsp sesame oil and 1 tsp lime juice or a splash of rice vinegar. Taste and tweak. If using Kewpie mayo the sauce will be richer.

7. Slice 2 ripe avocados and thinly slice or julienne 1 small cucumber. Slice 3 scallions thin. Toss avocado with a little lime juice to slow browning if you want. Have 2 tsp toasted sesame seeds, 2 tbsp soy sauce for serving, and optional 1 to 2 tbsp tobiko or masago ready.

8. Assemble the sushi stacks using a ring mold or small round bowl: press a layer of seasoned rice into the mold, add a layer of avocado slices and cucumber, top with a whole fried shrimp or chopped shrimp pieces, drizzle spicy mayo, sprinkle scallions, sesame seeds and tobiko or masago if using. Press gently and lift the mold away.

9. Finish with optional furikake for extra umami, serve immediately with soy sauce, pickled ginger and wasabi on the side. Eat right away so the shrimp stays crispy and the rice keeps its texture.

Equipment Needed

1. Heavy pot with a tight-fitting lid or a rice cooker for the sushi rice
2. Fine-mesh sieve or colander to rinse and drain the rice
3. Measuring cups and spoons and a small saucepan to warm the vinegar-sugar mix
4. Wide shallow bowl and a rice paddle or rubber spatula for seasoning and cooling the rice
5. Three shallow bowls for the breading station (flour, egg, panko) and a fork or tongs for dredging
6. Heavy skillet or frying pan and a thermometer (or use the breadcrumb sizzle test) for shallow frying
7. Slotted spoon or tongs plus paper towels for draining the fried shrimp
8. Ring mold or small round bowl for stacking, plus a sharp knife and cutting board for the avocado and cucumber

FAQ

Q: How do I cook the sushi rice so it sticks but isnt mushy?

A: Rinse the rice until water runs clear, then use the 2 cups rice to 2 1/2 cups water ratio you listed. Cook in a rice cooker or on the stove: bring to a boil, cover, simmer low 18 minutes, then rest 10 minutes. While warm fold in the vinegar, sugar and salt so the grains shine but dont get soggy.

Q: Can I bake or air fry the shrimp instead of frying?

A: Yes. For oven bake: 425 F for about 10 to 12 minutes, flip halfway, they should be golden. For air fryer: 400 F for 8 to 10 minutes, spray with oil before cooking. They wont be exactly like shallow fried but still crisp. Dont overcrowd the basket or tray.

Q: Whats the easiest way to assemble the sushi stacks so they look nice?

A: Use a round ring mold or a clean tuna can with both ends removed. Layer warm rice press gently, add avocado, cucumber, scallion, then place a fried shrimp and drizzle spicy mayo. Finish with sesame seeds, tobiko or furikake. Chill the mold a little first if rice sticks too much.

Q: How do I make the spicy mayo and can I make it milder?

A: Mix mayo, sriracha, sesame oil and a splash of lime (or rice vinegar). Start with 2 tbsp sriracha then taste, add more if you want heat. Kewpie mayo gives a richer flavor but regular works fine.

Q: Can I make parts of this ahead and how do I store leftovers?

A: You can cook the rice and keep it covered at room temp for a few hours, best used same day. Fry shrimp up to a day ahead and reheat in a hot oven to keep crisp. Keep sauces and sliced avocado separate till serving, assembled stacks get soggy fast so only put together right before you eat.

Q: Any good swaps for gluten or seafood allergies?

A: For gluten free use gluten free panko and tamari instead of soy. If no shrimp try cooked salmon, canned crab, or crispy tofu prepared the same way. If using tofu press it well first so it crisps up better.

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

Shrimp: use firm white fish like cod or haddock cut into thick strips and panko fried, or for a veg option use extra firm tofu pressed, sliced and coated the same way. both give a satisfying bite.
Sushi rice or rice vinegar: if you dont have rice vinegar use 1 3rd cup seasoned rice vinegar, or swap in 3 tablespoons lemon juice plus the sugar. if no sushi rice try short grain Calrose or sticky jasmine, they work but the texture is slightly different.
Panko breadcrumbs: swap for crushed rice crackers, crushed cornflakes, or a gluten free panko alternative. all keep that crunchy crust when frying.
Mayonnaise and sriracha (spicy mayo): use Greek yogurt mixed with a little olive oil for a tangy lighter sauce, or use vegan mayo to keep it plant based. for heat try gochujang or sambal oelek instead of sriracha, start with less cause they can be stronger.

Pro Tips

1) Keep the rice glossy and not gluey: fold the vinegar in gently while fanning the rice, dont mash or stir like crazy, it kills the texture. Use a wide bowl if you can and cover the rice with a damp towel so it stays moist while you finish everything else.

2) Make the crust extra crunchy: add a tablespoon of cornstarch to the flour, press the panko onto the shrimp firmly and, if you remember, chill the breaded shrimp for about 10 minutes so the crumb sticks better. It really helps the coating survive the oil.

3) Fry smart not fast: use a thermometer so the oil stays around 350 F, dont overcrowd the pan or the temperature will drop and youll get greasy shrimp. Drain the fried shrimp on a wire rack over a sheet pan instead of paper towels, that way the steam wont make them soggy.

4) Assemble quickly and balance the flavors: work fast so the shrimp stays crisp and the rice doesnt steam the topping, use plastic wrap in your ring mold to lift things cleanly, and if your spicy mayo needs more depth try a tiny pinch of sugar or a splash of lime, it brightens things up.

Spicy Shrimp Sushi Stacks – A Delectable Fusion Of Flavors Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I crafted Shrimp Stacks with a spicy sushi twist, layering seasoned rice, shrimp, avocado, and a zesty sauce into a surprising sushi party idea.

Servings

servings

Calories

1010

kcal

Equipment: 1. Heavy pot with a tight-fitting lid or a rice cooker for the sushi rice
2. Fine-mesh sieve or colander to rinse and drain the rice
3. Measuring cups and spoons and a small saucepan to warm the vinegar-sugar mix
4. Wide shallow bowl and a rice paddle or rubber spatula for seasoning and cooling the rice
5. Three shallow bowls for the breading station (flour, egg, panko) and a fork or tongs for dredging
6. Heavy skillet or frying pan and a thermometer (or use the breadcrumb sizzle test) for shallow frying
7. Slotted spoon or tongs plus paper towels for draining the fried shrimp
8. Ring mold or small round bowl for stacking, plus a sharp knife and cutting board for the avocado and cucumber

Ingredients

2 cups sushi rice rinsed until water runs clear
2 1/2 cups water (for cooking rice)
1/3 cup rice vinegar
3 tbsp granulated sugar
1 tsp fine salt
1 lb large shrimp peeled and deveined, tails removed
1/2 cup all purpose flour
2 large eggs beaten
1 cup panko breadcrumbs
Vegetable oil for frying, about 2 cups or enough for shallow frying
2 ripe avocados sliced
1 small cucumber thinly sliced or julienned
3 scallions thinly sliced
1/2 cup mayonnaise (Kewpie or regular)
2-3 tbsp sriracha, adjust to taste
1 tsp sesame oil
1 tsp lime juice or a splash rice vinegar
2 tsp toasted sesame seeds
2 tbsp soy sauce or tamari for serving
1-2 tbsp tobiko or masago optional
Pickled ginger and wasabi optional
Furikake optional for extra umami

Directions

Rinse the 2 cups sushi rice under cold water until the water runs clear, then drain. Put rice and 2 1/2 cups water in a pot or rice cooker, bring to a boil, lower heat to simmer covered for 15 18 minutes, turn off heat and let rest covered 10 minutes.
While rice rests, heat 1/3 cup rice vinegar, 3 tbsp sugar and 1 tsp fine salt just until sugar dissolves. Transfer rice to a wide bowl, pour the vinegar mixture over warm rice, fold gently with a rice paddle or spatula to coat while fanning to cool and add shine. Cover with a damp towel to keep moist.
Prep shrimp and breading station: pat 1 lb large shrimp dry and season lightly with salt. Put 1/2 cup all purpose flour in one bowl, 2 large beaten eggs in another, and 1 cup panko breadcrumbs in a third. For extra flavor mix a pinch of salt and pepper into the flour.
Dredge each shrimp in flour, then egg, then press into panko so it sticks well. Let the breaded shrimp rest on a plate in the fridge 10 minutes if you have time, it helps the coating set.
Heat about 2 cups vegetable oil in a heavy skillet to roughly 350 F 175 C or medium high until a small breadcrumb sizzles and browns quickly. Shallow fry shrimp in batches, dont overcrowd the pan, 2 to 3 minutes per side or until golden and cooked through. Drain on paper towels.
Make the spicy mayo by whisking 1/2 cup mayonnaise with 2 to 3 tbsp sriracha (adjust to taste), 1 tsp sesame oil and 1 tsp lime juice or a splash of rice vinegar. Taste and tweak. If using Kewpie mayo the sauce will be richer.
Slice 2 ripe avocados and thinly slice or julienne 1 small cucumber. Slice 3 scallions thin. Toss avocado with a little lime juice to slow browning if you want. Have 2 tsp toasted sesame seeds, 2 tbsp soy sauce for serving, and optional 1 to 2 tbsp tobiko or masago ready.
Assemble the sushi stacks using a ring mold or small round bowl: press a layer of seasoned rice into the mold, add a layer of avocado slices and cucumber, top with a whole fried shrimp or chopped shrimp pieces, drizzle spicy mayo, sprinkle scallions, sesame seeds and tobiko or masago if using. Press gently and lift the mold away.
Finish with optional furikake for extra umami, serve immediately with soy sauce, pickled ginger and wasabi on the side. Eat right away so the shrimp stays crispy and the rice keeps its texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.