If you are craving a sushi experience that combines crunch, creaminess, and bold flavors in a visually stunning way, the Shrimp Tempura Sushi Stack Recipe is just what you need. This dish takes crispy tempura shrimp and layers it with perfectly seasoned sushi rice, fresh avocado, cucumber, and spicy mayo to create a mouthwatering stack that looks as good as it tastes. Whether you’re impressing friends or treating yourself to something special, this sushi stack raises the bar on what sushi nights at home can be. Simple ingredients come together to deliver a restaurant-quality bite that’s bursting with texture and flavor in every mouthful.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role, whether it’s adding texture, flavor, or a pop of color. The beauty here is in the simplicity—fresh shrimp turns into crisp tempura, creamy avocado balances the spice, and perfectly seasoned sushi rice brings it all together.
- 12 medium shrimp, peeled and deveined: These are the star of the dish and become irresistibly crispy after frying.
- ½ cup tempura batter mix (plus water): Light and airy, this batter gives shrimp that signature crunch without overwhelming the delicate flavor.
- Vegetable oil for frying: Essential for achieving golden, crispy tempura without greasiness.
- 1 cup cooked sushi rice: The foundation that’s sticky enough to hold the stack together but still soft and fluffy.
- 1 tablespoon rice vinegar: Adds a subtle tanginess that brightens the sushi rice perfectly.
- 1 teaspoon sugar: Balances the acidity of the vinegar for the ideal sushi rice seasoning.
- ¼ teaspoon salt: Enhances all the flavors in the sushi rice and beyond.
- ½ avocado, diced: Creamy and buttery, this ingredient contrasts beautifully with the crisp shrimp.
- ½ cucumber, finely diced: Adds cool freshness and a satisfying crunch to each stack.
- 2 tablespoons mayonnaise: Forms the rich base of the spicy mayo sauce that ties the flavors together.
- 1 tablespoon sriracha: Kicks the mayonnaise up a notch with some zesty heat.
- 1 teaspoon soy sauce: Provides a salty umami depth that complements the shrimp and rice.
- 1 teaspoon sesame oil: A fragrant drizzle that brings everything together with a toasty aroma.
- 1 sheet nori, finely shredded: Adds that essential seaweed flavor and texture.
- Sesame seeds and green onions for garnish: For a nutty crunch and a fresh, colorful finish.
How to Make Shrimp Tempura Sushi Stack Recipe
Step 1: Season the Sushi Rice
Start by mixing rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this seasoning into your warm, cooked sushi rice, ensuring each grain is glossy and flavorful. Let it cool slightly—this step is crucial for the authentic taste and texture of your shrimp tempura sushi stack recipe.
Step 2: Fry the Tempura Shrimp
Heat vegetable oil to 350°F in a deep skillet or pot. Prepare your tempura batter using the mix and water according to the package directions, light and airy is the goal here. Dip each shrimp into the batter, then carefully fry until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels to keep them perfectly crunchy.
Step 3: Prepare the Spicy Mayo
While your shrimp cools just a bit, whisk together mayonnaise and sriracha to create the delicious spicy mayo that adds a wonderful kick and creaminess to the dish. It’s the perfect partner for the crunchy shrimp and smooth avocado.
Step 4: Assemble the Sushi Stacks
Use a food ring or a clean tuna can with the ends removed to shape your stacks neatly. Press a layer of seasoned sushi rice into the bottom, then add diced avocado and cucumber for freshness. Sprinkle a layer of shredded nori for that oceanic touch. Gently arrange 2 to 3 crispy tempura shrimp on top. Drizzle with your spicy mayo, soy sauce, and a touch of sesame oil. Garnish with sesame seeds and green onions for that final flourish. Repeat until your stacks are complete.
How to Serve Shrimp Tempura Sushi Stack Recipe
Garnishes
Finishing touches like sesame seeds and finely sliced green onions do more than just decorate your shrimp tempura sushi stack recipe—they add hints of nuttiness and a burst of fresh flavor. These simple garnishes elevate each bite, making it look as inviting as it tastes.
Side Dishes
Serve your sushi stack alongside pickled ginger and wasabi for a traditional flair that cuts through the richness. A light seaweed salad or miso soup also pairs beautifully, balancing the crispy and creamy layers of the shrimp tempura stack with something bright and refreshing.
Creative Ways to Present
If you want to impress, try stacking your sushi in individual clear glasses for a layered dessert-style presentation. Or, arrange them on a long platter with drizzles of extra spicy mayo and soy sauce artisticallly swirled around, topped with microgreens for color and flair. Presentation is part of the joy of this dish!
Make Ahead and Storage
Storing Leftovers
Since the tempura shrimp are at their crispiest right after frying, it’s best to store any leftovers separately from the rice and veggies. Keep leftover shrimp in an airtight container in the fridge and consume within 1 day for the best texture. Sushi rice can be stored separately but is best eaten fresh.
Freezing
Freezing is not recommended for this shrimp tempura sushi stack recipe, as the tempura texture suffers and the fresh ingredients like avocado and cucumber do not freeze well. For best results, prepare only what you plan to eat within the day.
Reheating
If you need to reheat your tempura shrimp, do so in a toaster oven or air fryer to help regain some crispness. Avoid microwaving as it will make the shrimp soggy. Reheat gently and serve immediately to enjoy the crunch.
FAQs
Can I use pre-cooked shrimp for this recipe?
Absolutely! Using pre-cooked shrimp can save time, but for that authentic crispy bite, lightly frying pre-cooked shrimp in tempura batter works best. Keep in mind that fresh shrimp gives you the best texture.
Is there a gluten-free way to make the shrimp tempura?
Yes! Use a gluten-free tempura mix and tamari instead of regular soy sauce. This way you keep all the crispiness and flavor without the gluten. Just watch your batter consistency as gluten-free flours vary.
Can I make this dish vegan?
While shrimp is central to the dish, you can substitute crispy fried vegetables or tofu tempura for a vegan take. Swap the mayonnaise for a vegan alternative and eliminate the soy sauce if sensitive to gluten or animal products.
How spicy is the sriracha mayo?
The sriracha mayo offers a pleasant kick but can be adjusted easily to taste. You can use less sriracha for a milder flavor or add more for heat lovers. It’s all about personal preference!
What’s the best way to keep sushi rice from sticking to my hands?
Wet your hands with a bit of water or lightly oil them before handling sushi rice. This prevents sticking and makes shaping your sushi stack much easier and cleaner.
Final Thoughts
The Shrimp Tempura Sushi Stack Recipe is one of those dishes that brings joy to eating with its wonderful contrasts of texture and flavor. It’s fun to make, beautiful to serve, and absolutely delicious to devour. Whether you’re new to sushi or a seasoned fan, I encourage you to try this recipe soon and watch it become your new favorite way to enjoy tempura shrimp and sushi rice all in one bite.
Print
Shrimp Tempura Sushi Stack Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 stacks
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-American
- Diet: Pescatarian
Description
A delicious and visually striking Shrimp Tempura Sushi Stack featuring crispy tempura shrimp layered with seasoned sushi rice, creamy avocado, cucumber, and nori, topped with a spicy mayo drizzle and garnished with sesame seeds and green onions. This Japanese-American fusion appetizer combines textures and flavors that delight the palate, perfect for entertaining or a special meal.
Ingredients
Shrimp Tempura
- 12 medium shrimp, peeled and deveined
- ½ cup tempura batter mix (plus water as directed)
- Vegetable oil for frying
Sushi Rice
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
Vegetables & Garnishes
- ½ avocado, diced
- ½ cucumber, finely diced
- 1 sheet nori, finely shredded
- Sesame seeds for garnish
- Green onions for garnish
Sauces & Seasonings
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Prepare Sushi Rice: In a small bowl, combine rice vinegar, sugar, and salt. Stir the mixture into the warm cooked sushi rice until well incorporated. Allow the rice to cool slightly to room temperature, enabling better flavor and texture for stacking.
- Heat Oil and Prepare Batter: Heat vegetable oil in a small pot or deep skillet to 350°F (175°C). Meanwhile, prepare the tempura batter according to the package instructions, mixing the tempura batter mix with water as directed until smooth.
- Fry Shrimp: Dip each shrimp into the tempura batter, then carefully place into the hot oil. Fry for about 2–3 minutes per side, until golden brown and crispy. Use a slotted spoon to remove shrimp and drain on paper towels to remove excess oil.
- Make Spicy Mayo: In a small bowl, combine mayonnaise and sriracha to create the spicy mayo sauce. Adjust the amount of sriracha to your preferred heat level.
- Assemble Sushi Stacks: Use a food ring mold or a cleaned tuna can with both ends removed as a mold. Press a layer of seasoned sushi rice into the bottom of the mold firmly but gently. Add a layer of diced avocado and cucumber, then sprinkle a few strips of shredded nori over the vegetables.
- Add Shrimp and Sauces: Arrange 2–3 pieces of tempura shrimp on top of the layered ingredients inside the mold. Drizzle with spicy mayo, soy sauce, and sesame oil for added flavor complexity.
- Garnish and Serve: Remove the mold carefully to retain the stacked shape. Garnish the top with a sprinkle of sesame seeds and chopped green onions. Repeat the process to assemble the remaining stacks. Serve immediately to enjoy the crispiness of the tempura shrimp and freshness of ingredients.
Notes
- For a quicker version, use pre-cooked shrimp or bake frozen tempura shrimp instead of frying fresh shrimp.
- To make this recipe gluten-free, substitute soy sauce with tamari and use a gluten-free tempura batter mix.
- Serve the sushi stacks alongside pickled ginger and wasabi to enhance the authentic sushi experience.
