spicy garlic shrimp sushi stack
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Create a mouthwatering spicy garlic shrimp sushi stack in just 30 minutes! Packed with shrimp, sushi rice, garlic, and a touch of sriracha, this recipe is a flavor explosion. Easy, fresh, and utterly satisfying!
Shrimp, sushi rice, garlic, ginger, soy sauce, sriracha, and green onions come together in this spicy garlic shrimp sushi stack recipe.
Personal Story Behind the Recipe
When I first discovered sushi stacks, it was a happy accident. One lazy Sunday, after a spontaneous shrimp-buying spree at the seafood market (seriously, I have no self-control), I realized I was craving sushi but had zero motivation to roll anything. Enter: the “sushi stack” idea. The spicy garlic shrimp sushi stack was born from pure laziness mixed with a deep, burning love for anything spicy and garlicky. I whipped it up with leftover sushi rice, doused the shrimp in sriracha and garlic (because obviously), and stacked it all up using a random cookie cutter I found in my drawer. The first bite was a revelation—spicy, savory, tangy, and impossibly fresh. Now, it’s a go-to for impressing friends or just treating myself after a long week of pretending to be a responsible adult.
Why You’ll Love This Spicy Garlic Shrimp Sushi Stack
This spicy garlic shrimp sushi stack isn’t just another “sushi-inspired” dish; it’s a fun, bold, flavor-packed experience on a plate! Here’s why you’ll absolutely want to bookmark this recipe (and maybe even tattoo it on your arm):
- Easy but Impressive: Looks like you spent hours crafting gourmet sushi, but really took 30 minutes. Fool your friends, impress your in-laws.
- Customizable Heat Levels: Spice fiend or mild-mannered eater? Adjust the sriracha to make it just right for you.
- No Rolling Skills Required: Say goodbye to sushi mats and rolling disasters. All you need is a ring mold (or a random round cup—get creative!).
- Fresh and Flavorful: With vibrant green onions, tangy rice vinegar, and punchy garlic, every bite bursts with freshness.
- Perfect for Meal Prep: Make them ahead, refrigerate, and enjoy a chic lunch that’ll have your coworkers green with envy.
(Oh, and if you love seafood recipes, check out this amazing seafood pasta from Delish!)
Ingredients Notes
Before you start building your soon-to-be-famous spicy garlic shrimp sushi stack, here’s a little breakdown of why these ingredients make magic happen:
- Sushi Rice: Stickier than a toddler’s fingers after eating candy, and essential for that authentic sushi texture.
- Shrimp: Medium-sized and quick to cook, they soak up all that garlicky, spicy goodness like little flavor sponges.
- Sesame Oil: Just a drizzle adds a rich, nutty undertone that’s essential to Asian-inspired dishes.
- Garlic and Ginger: The dream team. Grating them fresh unlocks way more flavor than the pre-minced jarred stuff.
- Sriracha: This is the heart and soul of the ‘spicy’ part. Adjust to taste (or go wild if you’re feeling brave).
- Furikake Seasoning: A sprinkle of this magic gives your stack a legit sushi-bar vibe. Plus, it’s crunchy!
If you’re curious about other amazing pantry staples to level up your cooking game, check out our pantry essentials guide!
Step-by-Step Recipe Breakdown
Alright, grab your apron (and maybe a bib because this could get messy), and let’s dive into making your spicy garlic shrimp sushi stack.
1. Cook and Season the Rice First things first: cook your short-grain sushi rice following the package instructions or with a trusty rice cooker. While it’s still steaming hot, season it with a mixture of rice vinegar, sugar, and a dash of salt. Gently fold it all in and set it aside to cool slightly. The seasoning is key to giving your stack that slightly tangy, savory base that balances the spicy shrimp.
2. Prepare the Shrimp In a non-stick skillet, heat sesame oil over medium heat until it’s fragrant (and makes your kitchen smell heavenly). Add in the freshly grated garlic and ginger, sautéing just until they start to release their aromatic magic—careful not to burn! Toss in the shrimp, cooking them for 2-3 minutes per side until they’re pink and opaque. Finish by stirring in soy sauce and sriracha until every shrimp is glossy and spicy. Let them cool slightly to avoid turning your rice into shrimp soup later.
3. Assemble the Mixture Grab a big mixing bowl and gently combine the seasoned rice, shrimp (keep a few aside if you want to be fancy with toppings), sesame seeds, and finely chopped green onions. Be gentle! You’re aiming for a cohesive mixture, not shrimp-rice mush.
4. Form the Stacks Place a ring mold on a plate and spoon the rice-shrimp mixture inside, pressing down lightly to compact it. You want it snug but not brick-like. Carefully lift the mold to reveal a gorgeous, cylindrical masterpiece. Repeat for the other stacks.
5. Garnish and Serve Crown each stack with the reserved shrimp, sprinkle over furikake, and add a flourish of finely chopped green onions. For bonus points (and freshness), fan out thin slices of avocado, cucumber, or radish around the plate. Serve immediately for warm goodness or chill for a refreshing bite.
(Pro Tip: Use a small spatula to press the layers gently if your stack looks like it’s staging a jailbreak.)
Storage Options
Because this spicy garlic shrimp sushi stack is basically a delicate work of edible art, it’s best enjoyed fresh. But if you must store it (life happens), pop it into an airtight container and refrigerate for up to 24 hours. Keep in mind the rice texture might firm up a bit and the shrimp could lose some of its initial pizzazz. Refrain from freezing—it turns into a weird, rubbery nightmare you don’t want to experience.
If you’re obsessed with meal prepping seafood dishes, you’ll also love our easy shrimp salad jars for quick lunches!
Variations and Substitutions
Feeling rebellious? Good! The spicy garlic shrimp sushi stack plays well with others. Here’s how you can switch things up:
- Swap the Protein: No shrimp? No problem! Try crab meat, diced cooked salmon, or even tofu for a vegetarian twist.
- Adjust the Spice: Not a heat-seeker? Dial down the sriracha or swap it out for a mild chili-garlic sauce.
- Mix Up the Garnishes: Furikake’s great, but roasted seaweed crumbles, pickled ginger, or even a squirt of spicy mayo will make your stacks unforgettable.
- Try Different Veggies: Thinly sliced carrots, edamame, or even a few mango cubes can add a pop of color and flavor.
Need more inspiration for creative sushi ideas? Check out Sushi Modern for some out-of-the-box combinations!
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If you loved this spicy garlic shrimp sushi stack, don’t forget to browse our other shrimp recipes like garlic butter shrimp pasta!
Spicy Garlic Shrimp Sushi Stack
Ingredients
For the Shrimp and Rice Stack:
- 2 cups of cooked short-grain sushi rice
- 300 grams of medium shrimp peeled and deveined
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of granulated sugar
- 1 teaspoon of freshly grated garlic
- 1 teaspoon of freshly grated ginger
- 1 tablespoon of sriracha sauce or chili garlic sauce adjust according to preference
- 1 tablespoon of toasted sesame seeds white and black
- 2 tablespoons of finely chopped green onions
For Garnish:
- 1 teaspoon of furikake seasoning
- Additional finely chopped green onions
- Optional: thin slices of avocado cucumber, or radish
Instructions
- Prepare the Rice: Cook the short-grain sushi rice according to the manufacturer's instructions or using a rice cooker. While the rice remains warm, season it with a mixture composed of rice vinegar, granulated sugar, and a small pinch of salt. Stir gently to combine, then set aside to allow it to cool slightly.
- Cook the Shrimp: In a non-stick skillet, heat the sesame oil over medium heat. Add the freshly grated garlic and ginger, sautéing briefly until aromatic. Introduce the shrimp to the skillet and cook for approximately 2 to 3 minutes on each side, or until they appear pink and opaque. Subsequently, add the soy sauce and sriracha sauce, stirring thoroughly to ensure the shrimp are evenly coated. Remove from heat and allow the shrimp to cool slightly.
- Assemble the Rice Mixture: In a large mixing bowl, gently combine the seasoned rice with the cooked shrimp (reserving several shrimp for garnish, if desired), toasted sesame seeds, and chopped green onions. Carefully mix the ingredients to achieve an even distribution without damaging the rice grains.
- Form the Sushi Stacks: Using a ring mold or a food-safe stacking mold, firmly press the rice and shrimp mixture into the mold, forming compact, cylindrical stacks. Gently remove the mold to reveal the formed stacks. Repeat the process for the remaining mixture.
- Garnish and Serve: Top each sushi stack with the reserved shrimp. Sprinkle furikake seasoning over each stack and garnish with additional finely chopped green onions. Optionally, accompany the stacks with thin slices of avocado, cucumber, or radish for added freshness and visual appeal. Serve immediately while warm, or refrigerate for up to one hour prior to serving to enjoy a chilled version.
