The Art of Ultimate Spicy Shrimp Sushi Stack Perfection

Perfect Sushi Rice Mastery

Master the technique of cooking and seasoning sushi rice to achieve ideal sticky texture.

Tempura Frying Excellence

Learn the skill of creating light, crispy tempura coating without overcooking shrimp.

Layering Perfection

Perfect the method of building stable, visually stunning layers in ring molds.

Spicy Mayo Balance

Master the art of creating perfectly spiced mayo with optimal heat and creaminess.

Presentation Strategy

Learn professional plating techniques for restaurant-quality visual impact and stability.

Japanese Fusion Mastery Secrets for Perfect Spicy Shrimp Sushi Stack

Rice Texture: Use short-grain sushi rice and don't over-mix to maintain proper sticky texture.

Oil Temperature: Maintain 350°F for tempura to ensure crispy coating without greasiness.

Assembly Speed: Work quickly when layering to prevent ingredients from warming up.

Mold Release: Line molds with plastic wrap for clean removal and professional presentation.

Spice Level: Adjust sriracha amount in spicy mayo to suit heat preference.

Fresh Serving: Serve immediately after unmolding for best texture and temperature contrast.

Layered Spicy Shrimp Sushi Stack with Avocado and Sriracha Mayo Drizzle

Name: Layered Spicy Shrimp Sushi Stack with Avocado and Sriracha Mayo Drizzle
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 stacks
Cuisine: Japanese-Fusion
Ingredients: For the Perfect Sushi Rice:; 2 cups short-grain sushi rice; 2 1/2 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; For the Spicy Shrimp:; 1 pound large shrimp, peeled and deveined; 1 cup tempura batter mix; 1 cup ice-cold water; 2 tablespoons sriracha sauce; For the Spicy Mayo Base:; 1/2 cup Japanese mayonnaise; 3 tablespoons sriracha sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; For the Fresh Layers:; 2 ripe avocados, sliced thin; 1 English cucumber, julienned; 4 sheets nori, cut into strips; 2 tablespoons pickled ginger; For the Flavor Enhancers:; 2 tablespoons black sesame seeds; 2 tablespoons white sesame seeds; 1 tablespoon togarashi spice; 2 green onions, finely sliced; For the Garnish Elements:; 1/4 cup tobiko (flying fish roe); 1 sheet nori for garnish; 1 tablespoon wasabi paste; Soy sauce for serving

The ultimate spicy shrimp sushi stack featuring perfectly seasoned tempura shrimp, creamy avocado, and seasoned sushi rice layered in elegant tower formation. This modern Japanese-fusion masterpiece combines the heat of spicy mayo with the delicate sweetness of premium shrimp, creating an unforgettable sushi experience that elevates the classic spicy roll to extraordinary heights perfect for dinner parties, date nights, or any time you crave the perfect balance of spicy heat and fresh seafood flavors.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Sushi Rice:

2 cups short-grain sushi rice

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

For the Spicy Shrimp:

1 pound large shrimp, peeled and deveined

1 cup tempura batter mix

1 cup ice-cold water

2 tablespoons sriracha sauce

For the Spicy Mayo Base:

1/2 cup Japanese mayonnaise

3 tablespoons sriracha sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

For the Fresh Layers:

2 ripe avocados, sliced thin

1 English cucumber, julienned

4 sheets nori, cut into strips

2 tablespoons pickled ginger

For the Flavor Enhancers:

2 tablespoons black sesame seeds

2 tablespoons white sesame seeds

1 tablespoon togarashi spice

2 green onions, finely sliced

For the Garnish Elements:

1/4 cup tobiko (flying fish roe)

1 sheet nori for garnish

1 tablespoon wasabi paste

Soy sauce for serving

For the Crispy Additions:

1/2 cup panko breadcrumbs

2 tablespoons tempura flakes

1 tablespoon black sesame oil

For the Assembly Tools:

4 ring molds or ramekins

Plastic wrap

Small offset spatula

For the Sauce Drizzle:

2 tablespoons eel sauce

1 tablespoon honey

1 teaspoon rice wine vinegar

For the Final Touches:

Microgreens for garnish

Lemon wedges

Pickled jalapeños

For Special Equipment:

Deep fryer or heavy pot

Thermometer

Fine mesh strainer

Squeeze bottles for sauce

Instructions

Begin by preparing sushi rice according to package directions until tender.

Mix rice vinegar with sugar until dissolved, then fold into cooked rice.

Spread seasoned rice on sheet pan to cool to room temperature.

Prepare tempura batter by whisking mix with ice-cold water until just combined.

Heat oil to 350°F in deep fryer or heavy pot for frying.

Dip shrimp in tempura batter and fry 2-3 minutes until golden crispy.

Drain fried shrimp on paper towels and toss with sriracha while warm.

Mix Japanese mayonnaise, sriracha, rice vinegar, and sesame oil for spicy mayo.

Slice avocados into thin, even layers and brush with rice vinegar.

Julienne cucumber into thin matchsticks for texture and crunch.

Toast sesame seeds in dry pan until fragrant and golden brown.

Line ring molds with plastic wrap for easy removal later.

Press layer of seasoned sushi rice firmly into bottom of each mold.

Add thin layer of spicy mayo over rice using offset spatula.

Layer sliced avocado in overlapping pattern over spicy mayo.

Add 2-3 pieces of spicy tempura shrimp on top of avocado.

Drizzle more spicy mayo and sprinkle with sesame seeds generously.

Add julienned cucumber and strips of nori for additional texture.

Top with tobiko, green onions, and light dusting of togarashi.

Refrigerate assembled stacks for 15 minutes to set layers.

Carefully remove ring molds and plastic wrap before serving.

Garnish plates with microgreens and additional sauce drizzles.

Serve immediately with wasabi, pickled ginger, and soy sauce.

Present with chopsticks and small spoons for easy eating.

Accompany with miso soup or edamame for complete Japanese meal.

Layered Spicy Shrimp Sushi Stack with Avocado and Sriracha Mayo Drizzle

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Spicy Shrimp Sushi Stack Perfection

Layered Spicy Shrimp Sushi Stack with Avocado and Sriracha Mayo Drizzle

Ingredients

Instructions