Is the shrimp in a spicy shrimp roll cooked?

Yes, the shrimp in a spicy shrimp roll is typically cooked. For this recipe, we use cooked shrimp to ensure that it is both flavorful and safe to eat. You can use shrimp that’s already been cooked or boil your own.

Is the shrimp in sushi raw or cooked?

Shrimp in sushi can be either raw or cooked , depending on the style of sushi. In this recipe, the shrimp is cooked for convenience and safety, but feel free to use raw shrimp if that’s your preference.

What is the difference between shrimp sushi and shrimp sashimi?

Shrimp sushi is typically served with a small mound of vinegared rice, sometimes topped with a sauce or garnish. Shrimp sashimi , on the other hand, is simply thinly sliced raw shrimp served without rice or additional seasonings.

How to get shrimp ready for sushi?

To prepare shrimp for sushi, it needs to be cooked (or peeled and deveined if using raw shrimp). Once prepared, it can be sliced into thin pieces or chopped into chunks for stacking in your Spicy Sushi Shrimp Stacks .

The Best 5 Spicy Sushi Shrimp Stacks: A Flavorful Sushi Roll Alternative - Mary Recipes

Description

Spicy Sushi Shrimp Stacks are a fun and delicious twist on your favorite sushi roll. Imagine all the vibrant flavors of a traditional sushi roll—spicy shrimp, creamy avocado, crisp cucumber, and perfectly seasoned sushi rice—stacked together in a layered masterpiece. Tossed in a dynamite sauce made with mayonnaise, Sriracha, and sesame oil, these stacks pack a flavorful punch that’s sure to impress. Not only are they visually stunning, but they also offer a delightful mix of textures—from the crunch of cucumber and sesame seeds to the smoothness of avocado and creamy shrimp. Serve them at your next dinner party or enjoy them as a fun weeknight treat!

Ingredients

Scale

For the Sushi Rice:

2 cups Sushi Rice (Japanese short-grain rice), uncooked (400 grams)
2¼ cups Water
1 Nori Sheet (dried seaweed)
⅓ cup Rice Vinegar
2 tablespoons Granulated Sugar
½ teaspoon Salt

For the Spicy Sushi Sauce:

¾ cup Mayonnaise
2 to 3 tablespoons Sriracha Sauce (adjust for desired heat)
2 teaspoons Rice Wine Vinegar
2 teaspoons Toasted Sesame Oil
½ teaspoon Granulated Sugar

For the Shrimp Stacks:

1 pound Cooked Shrimp (medium-sized)
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 Fresh Lemon Juice
¼ teaspoon Salt
1½ cups Cooked Sushi Rice (from above)

Garnish and Extras:

3 teaspoons Sesame Seeds or Furikake (Japanese rice seasoning)
2 teaspoons Tobiko Fish Roe (optional)
1 sheet Dried Seaweed, sliced into thin strips
Wasabi Sauce (to taste)
Soy Sauce (for dipping)
Pickled Ginger (to taste)

Instructions

Step 1: Prepare the Sushi Rice

Rinse the Rice: Start by rinsing the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch for the ideal sticky texture.
Cook the Rice: Add the rinsed rice and 2¼ cups of water to a saucepan with 1 nori sheet. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 18 minutes without lifting the lid.
Steam the Rice: After cooking, remove from heat and let it sit covered for an additional 15 minutes to steam.
Season the Rice: In a separate pan, heat the rice vinegar, sugar, and salt until the sugar dissolves. Pour this mixture over the hot rice and gently fold it in using a silicone spatula. If you have a fan, use it to cool the rice quickly. Cover the rice with a kitchen towel and let it cool to room temperature.

Step 2: Prepare the Spicy Sushi Sauce

In a small bowl, mix together the mayonnaise, Sriracha sauce, rice wine vinegar, sesame oil, and sugar until smooth and well-combined. Set aside.

Step 3: Prepare the Shrimp and Other Ingredients

Chop the Shrimp: Reserve 5 whole shrimp for garnish. Chop the remaining shrimp into bite-sized pieces and place in a mixing bowl.
Season the Shrimp: Add half of the prepared spicy sushi sauce to the chopped shrimp and toss until evenly coated. Set aside the remaining sauce for serving.
Prepare the Cucumber and Scallions: In a separate dish, combine the diced cucumber and chopped scallions.
Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado with lemon juice and salt, leaving some chunks for texture.

Step 4: Assemble the Shrimp Stacks

Spray a 1-cup measuring cup or ring mold with non-stick spray. Begin by adding 3-4 tablespoons of the shrimp mixture to the bottom, pressing lightly to form the first layer.
Add 2-3 tablespoons of the cucumber mixture for the second layer, pressing it down gently.
Add 2 tablespoons of the mashed avocado for the third layer, gently pressing it down.
Fill the measuring cup with the seasoned sushi rice and press it down to compact the stack.
Carefully invert the cup onto a plate and tap it to release the stack. Repeat for the remaining stacks.

Step 5: Garnish and Serve

Drizzle the remaining spicy sushi sauce over the top of each stack.
Garnish with sesame seeds (or Furikake), tobiko fish roe, and strips of nori.
Top each stack with a whole shrimp for decoration.
Serve with wasabi sauce, soy sauce, and pickled ginger on the side.

Notes

Rice Substitute: If you can’t find sushi rice, you can use short-grain rice like Arborio or Calrose. Avoid long-grain rice, as it won’t hold together as well.
Customization: Feel free to swap the shrimp with spicy tuna or use grilled vegetables for a vegetarian version.
Use Ring Mold: A ring mold will make assembly easier and ensure neat, uniform stacks.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Dish
Cuisine: Japanese, Sushi-Inspired

Nutrition

Calories: 600 kcal
Sugar: 9g
Sodium: 2175mg
Fat: 40g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 216mg