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
Scale
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.
