If you’ve ever wanted to elevate your sushi game with a fun and irresistible twist, the Shrimp Tempura Sushi Stack Recipe is an absolute must-try. This dish layers perfectly crispy shrimp tempura on a bed of fluffy, flavorful sushi rice, then adds creamy avocado slices and a touch of silky soy-infused flavor. It’s a dazzling presentation that’s surprisingly simple to make but delivers an impressive balance of textures and tastes. Whether you’re cooking for a casual weeknight or an intimate gathering, this stack brings sushi vibes right into your kitchen with a comforting, crunchy punch.
Ingredients You’ll Need
The beauty of this Shrimp Tempura Sushi Stack Recipe is how it combines simple, everyday ingredients that each play a crucial role in building layers of flavor, texture, and color. From the savory-soaked rice to the crispy golden shrimp, every element contributes to this culinary masterpiece.
- 2 cups rice (sushi rice preferred): The foundation of this dish, sushi rice, becomes perfectly sticky and flavorsome to hold the stack together.
- 3 cups chicken broth: Used instead of water to cook the rice, infusing it with subtle savory depth.
- 1/4 cup soy sauce: Brings that essential umami kick to the rice and dipping sauce possibilities.
- 1 tablespoon sesame oil: Adds a warm, nutty aroma that elevates the overall dish.
- 1/4 teaspoon garlic powder: A subtle layer of flavor that hints at garlic without overpowering.
- 1 pound shrimp, peeled and deveined: The star of the stack, providing crisp texture and delicate sweetness.
- 1 cup all-purpose flour: Used in the tempura batter for light crispiness.
- 1/4 cup cornstarch: Helps make the tempura coating super crunchy.
- 1/4 teaspoon salt: Enhances all flavors in the batter.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 1 egg, beaten: Binds the batter ingredients and helps panko stick.
- 1/2 cup panko bread crumbs: Gives shrimp that irresistible crispy crunch.
- Vegetable oil for frying: Essential for deep-frying the shrimp to golden perfection.
- 1 avocado, sliced: Creamy, buttery contrast that complements the crunchy shrimp.
How to Make Shrimp Tempura Sushi Stack Recipe
Step 1: Cook the Flavored Sushi Rice
Start by rinsing the sushi rice thoroughly until the water runs clear; this removes excess starch and prevents clumping. Instead of plain water, cook the rice in chicken broth to add a savory base flavor. Once cooked, gently fold in the soy sauce, sesame oil, and garlic powder, then let it cool slightly. This step ensures every grain is infused with flavor and ready to support your delicious stack.
Step 2: Prepare the Tempura Batter
In a medium bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Lightly beat the egg and mix it in. The batter should be thick enough to coat the shrimp but not too heavy. This mixture will transform your shrimp into a crispy tempura delight.
Step 3: Coat and Fry the Shrimp
Dip each peeled and deveined shrimp into the batter, then press into panko bread crumbs for extra crunch. Heat vegetable oil in a deep pan or fryer to about 350°F (175°C) and fry the shrimp in batches until golden and crispy, which takes roughly 2-3 minutes per batch. Drain on paper towels to keep them crispy and oil-free.
Step 4: Assemble the Sushi Stacks
Using a round mold or simply stacking by hand, layer the flavored sushi rice at the base, followed by a layer of the crispy shrimp tempura. Add beautifully sliced avocado on top for that creamy finish. Repeat layers if you want a taller stack, then gently press down to help it hold its shape. This part is where your creativity shines, creating sushi that looks as good as it tastes.
How to Serve Shrimp Tempura Sushi Stack Recipe
Garnishes
Garnishes can turn your sushi stack into a stunning dish. Try sprinkling toasted sesame seeds for a nutty crunch or finely sliced green onions for freshness and color. A drizzle of spicy mayo or eel sauce adds a creamy, tangy note that pairs beautifully with the shrimp’s crispiness.
Side Dishes
Keep the side dishes light and complementary to your Shrimp Tempura Sushi Stack Recipe. A simple seaweed salad or edamame tossed lightly with salt makes for refreshing, palate-cleansing companions. Pickled ginger also adds a sharp contrast, helping balance the richness of the tempura shrimp.
Creative Ways to Present
Presentation is half the enjoyment with this recipe. Consider serving the stacks on individual plates with a small drizzle of sriracha mayo artistically swirled around. Alternatively, serve in clear glass bowls layered like a parfait for a modern twist. For parties, stack mini versions on spoons or in shot glasses as bite-size appetizers that wow guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare because it’s so delicious), store any extra sushi stacks in an airtight container in the refrigerator. Ideally, consume within 24 hours for the best texture and freshness since the tempura may soften and the avocado can brown quickly.
Freezing
Freezing isn’t recommended for the assembled sushi stacks because the crispy texture of the tempura shrimp will be lost and the avocado will not hold up well. However, you can freeze uncooked shrimp for future use and make fresh tempura when ready.
Reheating
To revive leftover fried shrimp, reheat gently in an oven or air fryer at 350°F (175°C) for about 5-7 minutes to bring back some crunch without drying them out. Avoid microwaving as it will make the shrimp soggy. Reheat the rice separately to maintain texture.
FAQs
Can I use frozen shrimp for this Shrimp Tempura Sushi Stack Recipe?
Absolutely! Just make sure to thaw the shrimp completely, pat them dry to remove excess moisture, and then proceed with the batter and frying. Dry shrimp fry up crispier and prevent oil splatters.
What kind of rice is best for this recipe?
Sushi rice is the best choice because of its sticky yet tender texture that helps hold the stack together. If you don’t have sushi rice, any short-grain rice cooked properly can work as a substitute.
Can I make the tempura batter ahead of time?
It’s best to make the tempura batter fresh just before frying to ensure the shrimp get the lightest, crispiest coating. The batter tends to lose its fizz and texture if left to sit too long.
How do I prevent the avocado from browning?
To keep your avocado slices vibrant, drizzle them lightly with lemon or lime juice right after slicing. This slows oxidation and keeps the presentation fresh and appealing for longer.
Is this recipe suitable for beginners?
Yes, this Shrimp Tempura Sushi Stack Recipe is surprisingly approachable. The steps are straightforward, and the ingredients are easy to find. With a little care while frying, even beginners can make this stunning dish.
Final Thoughts
There’s something truly joyful about making and sharing the Shrimp Tempura Sushi Stack Recipe. It’s an inviting combination of crunchy, creamy, and savory that brightens up any mealtime. If you’re looking for a dish that impresses without intimidating, dive into this recipe and enjoy the burst of textures and flavors you create with your own hands. Trust me, once you try it, it’ll become a favorite to make again and again.
Print
Shrimp Tempura Sushi Stack Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Description
This Shrimp Tempura Sushi Stack is a creative fusion dish combining crispy shrimp tempura with flavorful sushi rice and fresh avocado layers. Perfect for an impressive appetizer or light main course, it offers crispy, savory shrimp atop seasoned sushi rice, layered with creamy avocado slices and garnished with a tangy soy-sesame drizzle.
Ingredients
Sushi Rice
- 2 cups sushi rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Shrimp Tempura
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- Vegetable oil for frying
Additional
- 1 avocado, sliced
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rice and chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it rest covered for 10 minutes. Fluff the rice with a fork and stir in soy sauce, sesame oil, and garlic powder to season.
- Prepare Shrimp for Tempura: Pat shrimp dry with paper towels. In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Place the beaten egg in a second bowl and the panko bread crumbs in a third. Dredge each shrimp first in the flour mixture, then dip in the beaten egg, and finally coat evenly with panko breadcrumbs to create a crispy shell.
- Fry the Shrimp: Heat vegetable oil in a deep skillet or pan over medium-high heat to approximately 350°F (175°C). Carefully add the breaded shrimp in batches, frying for about 2-3 minutes per side until golden and crispy. Remove shrimp using a slotted spoon and drain on paper towels to remove excess oil.
- Assemble the Sushi Stack: In serving glasses or on plates, layer sushi rice and sliced avocado alternately to create stacked layers. Top each serving with several pieces of crispy shrimp tempura. Optionally, drizzle additional soy sauce or a spicy mayo for extra flavor.
- Serve and Enjoy: Serve the shrimp tempura sushi stacks immediately while the shrimp is hot and crunchy, and the rice and avocado layers are fresh and flavorful.
Notes
- Use sushi rice and avoid long grain rice to achieve the right sticky texture for stacking.
- Keep the oil at proper frying temperature to ensure the shrimp tempura is crispy and not greasy.
- For a vegetarian version, substitute the shrimp with tempura vegetables such as sweet potato or zucchini.
- Serve immediately to preserve the crisp texture of the shrimp tempura.
