Spicy Shrimp Sushi Stacks

These shrimp sushi stacks have all the fixings you would find in a spicy shrimp sushi roll but in a fun layered stack. The shrimp gets tossed with a spicy mayo mixture called dynamite sauce or spicy sushi sauce.

Serve extra sauce with the sushi stacks for dipping. The sushi rice is seasoned with a touch of rice vinegar, sugar, and salt which gives it that signature sushi flavor.

If you can't find sushi rice you can use a short-grain rice like arborio, or Calrose. Don't use long grain rice as it will not be sticky and the stacks will not hold together.

5 from 2 votes

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Prep Time: 40

Cook Time: 15

Total Time: 55

Servings: sushi stacks

Calories: 600kcal

Author: Dahn Boquist

Ingredients

For the Sushi Rice:

2 cups 400g short grain sushi rice
2-¼ cups water
1 nori sheet dried seaweed
⅓ cup rice vinegar
2 tablespoons sugar
½ teaspoon salt

Spicy Sushi Sauce

¾ cup mayonnaise
2 to 3 tablespoons Sriracha sauce
2 teaspoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon sugar

For the Shrimp Stacks

1 pound cooked peeled shrimp (medium in size)
1 English cucumber finely diced
2 to 3 teaspoons chopped fresh scallions or chives
1 tablespoon sour cream or mayonnaise
¼ teaspoon salt
1 avocado
1 teaspoon lemon juice
¼ teaspoon salt
1-½ cups cooked sushi rice

Garnish and Extras

3 teaspoons sesame seeds or Furikake
2 teaspoons tobiko fish roe
1 sheet dried seaweed sliced into thin strips
Wasabi sauce as much as you like
Soy sauce use for dipping
Pickled ginger as much as you like

Instructions

For the Sushi Rice;

Place rice in a strainer and rinse with cold running water until the water runs clear. Drain well and transfer to a large saucepan with 2-1/4 cups of water and nori. Bring to a boil over medium heat then reduce the heat to low. Cover the pan and cook for 18 minutes. Do not lift the lid.
Remove from the heat. Do not remove the lid, and leave it undisturbed for another 15 minutes.
Remove the lid from the saucepan and discard the nori. Transfer the hot rice to a large shallow bowl.
Combine the rice vinegar, sugar and salt in a saucepan. Bring to a boil and whisk until dissolved.
Pour the vinegar mixture over the hot rice and gently fold with a silicone spatula or wooden spoon. If you have a fan, blow a fan over the rice while you fold and flip the rice to cool it faster. Cover with a kitchen towel and cool to room temperature.

Make the Spicy Sushi Sauce

Combine the mayonnaise, Sriracha, vinegar, sesame oil, and sugar in a small dish and set aside.

Make the Shrimp Stacks

Set 5 whole shrimp aside for garnish. Chop the remaining shrimp into small cubes and toss them in a bowl. Add half of the spicy shrimp sauce to the shrimp and mix until well coated. Save the rest of the sauce to serve with the shrimp stacks.
Combine the diced cucumber and scallions or chives in a small dish.
Add the avocado, lemon juice, and salt to another dish and mash it but leave some chunks for texture.
Spray a 1 cup measuring cup with non-stick spray (see notes if you have a ring mold). Add 3 to 4 tablespoons of the shrimp mixture and press down lightly.
Add 2 to 3 tablespoons of cucumber mixture in the bottom of the measuring cup and press down.
Add 2 tablespoons of mashed avocado and press down lightly with the back of a spoon.
Fill the rest of the measuring cup with sushi rice and press down gently.
Lay a plate on top of the measuring cup and invert the plate. Tap the bottom of the measuring cup and slowly lift up. If you have trouble removing the sushi stack, run a thin knife around the inside edge of the cup and try again.
Drizzle with extra spicy sushi sauce, sprinkle with fish roe, sesame seeds (or Furikake), and dried seaweed if used. Garnish with a whole shrimp.
Serve with Wasabi sauce, soy sauce, and pickled ginger.

Notes

A 1-cup measuring cup works to assemble the sushi stack but we had to give it a pretty strong tap to remove the stacks. Occasionally, some of the shrimp stuck to the bottom and we had to spoon them out.

A ring mold makes the shrimp stacks much easier to assemble. If you use a ring mold, assemble the layers in reverse, starting with the rice and ending with the shrimp since you don’t have to invert the mold.

We get 5 individual sushi stacks with a 1-cup measuring cup. You can 10 make smaller, appetizer-sized sushi stacks with a 1/2 cup measuring cup.

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