If you’re looking for a quick, delicious, and family-friendly meal, our Crispy Rice Sushi Stack with Spicy Shrimp is the perfect recipe for you. This dish combines crispy rice, creamy avocado, fresh cucumber, and spicy shrimp to create a swoon-worthy stack that’s sure to impress your family and guests.
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Crispy rice sushi stacks are a modern variation of traditional sushi, combining the best of sushi rice, seafood, and fresh vegetables into a convenient stack. Making its debut in Japanese cuisine, sushi has become a global favorite, and this variation adds a fun, crispy texture that makes the dish unique.
If you like this Asian recipe, you may also love our Poke Bowl with Seared Ahi Tuna or our Coconut Shrimp Bowl with Ginger Rice and Broccoli.
Why We Love This Recipe
- Deliciously Crispy Rice: The fried rice base adds a yummy crunch to each bite.
- Quick and Easy: Perfect for entertaining, this recipe comes together in under an hour.
- Healthy Ingredients: Fresh avocado, cucumber, and shrimp make this a nutritious choice.
- Family-Friendly: Kids and adults alike will enjoy making and eating these fun stacks.
Ingredients
- Sushi rice: Use high-quality sushi rice to ensure it sticks together and fries well.
- Rice wine vinegar: Adds a slight tang and helps the rice stick.
- Shrimp: Fresh or thawed shrimp, chopped for easy mixing.
- Mayonnaise: The creamy base for the spicy shrimp mixture.
- Sriracha: Adds a kick of spice to the shrimp.
- Avocado: Provides a creamy and rich layer.
- Cucumber: Adds a refreshing crunch.
- Green onions: For a fresh and slightly sharp flavor.
- Sesame seeds: For a nutty finish.
- Sesame oil: Used for frying the rice to a golden brown.
- Soy sauce: Optional for serving, adds a salty depth of flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions and Variations
- Shrimp: Swap with cooked tuna or salmon for a different flavor.
- Sriracha: Use chili garlic sauce or hot sauce of choice for a different spice level.
- Flavor: Add some pickled ginger and wasabi to the platter for dipping.
- Spice: Increase or decrease the amount of sriracha to adjust the heat level.
How to Make Crispy Rice Sushi Stack with Spicy Shrimp
STEP ONE: Prepare the Rice
Rinse 2 cups of sushi rice until the water runs clear. Cook according to the package instructions or in a rice cooker.
Once cooked, transfer to a large bowl and mix in 2 tablespoon of rice wine vinegar.
Press the rice into a baking pan, about 1-inch thick, and let it cool completely in the refrigerator.
STEP TWO: Prepare the Shrimp Mixture
In a bowl, combine 1 lb of finely chopped shrimp with ¼ cup of mayonnaise and 1-2 tablespoon of sriracha. Mix well until the shrimp is evenly coated.
STEP THREE: Fry the Rice
Cut the cooled, pressed rice into rectangles, approximately 2 inches by 3 inches.
Heat 1 tablespoon of sesame oil in a skillet over medium heat.
Fry the rice rectangles until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
STEP FOUR: Assemble the Sushi Stacks
Place a fried rice rectangle on a plate. Top with a thin slice of avocado. Add a thin slice of cucumber.
Spoon the shrimp mayo sriracha mixture on top. Sprinkle with sliced green onions and black and white sesame seeds.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Rinse the rice well to remove excess starch, which helps it fry better.
✔️ DO Assemble the stacks just before serving to keep the rice crispy.
How Should I Store and Reheat this Recipe?
Store any leftover components separately in airtight containers in the refrigerator. The rice and shrimp can be kept for up to 2 days. To reheat the crispy rice, lightly fry it again or warm it in the microwave to retain its crispiness.
Recipe FAQs
The best way to fry the rice is to ensure it is well-pressed and completely cooled before cutting it into rectangles. Heat a small amount of sesame oil in a skillet over medium heat and fry the rice rectangles until they are golden brown on both sides, about 2-3 minutes per side.
The rice should be pressed firmly into the baking dish and cooled in the refrigerator before cutting and frying.
Yes, you can prepare the rice and shrimp mixture ahead, but assemble the crispy rice sushi stacks just before serving to keep the rice crispy.
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📖 Recipe
Crispy Rice Sushi Stack Recipe with Spicy Shrimp
Ingredients
- 1 lb shrimp chopped small
- ¼ cup mayonnaise
- 1-2 tablespoon sriracha adjust to taste
- 2 cups sushi rice
- 2 tablespoon rice wine vinegar
- 2 small avocados thinly sliced
- 1 cucumber thinly sliced
- 2 green onions thinly sliced
- 2 tablespoon black and white sesame seeds
- 1 tablespoon sesame oil
- soy sauce for serving optional
Instructions
- Cook 2 cups of sushi rice according to package instructions.
- Once cooked, mix in 2 tablespoon of rice wine vinegar.
- Press the rice into a baking pan, about 1-inch thick, and let it cool.
- In a bowl, combine the chopped shrimp, ¼ cup mayonnaise, and 1-2 tablespoon sriracha. Mix well.
- Cut the pressed and cooled sushi rice into rectangles.
- Heat 1 tablespoon sesame oil in a skillet over medium heat.
- Fry the rice rectangles until golden brown on both sides. Remove and set aside.
- Place a fried rice rectangle on a plate. Top with a thin slice of avocado. Add a thin slice of cucumber.
- Spoon the shrimp mayo sriracha mixture on top. Sprinkle with sliced green onions and sesame seeds.
- Optionally, serve with soy sauce on the side.
Notes
- Shrimp: Swap with cooked tuna or salmon for a different flavor.
- Sriracha: Use chili garlic sauce or hot sauce of choice for a different spice level.
- Sushi rice: Brown rice can be used for a healthier option, though the texture will differ.
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