Shrimp Tempura Sushi Stack Recipe
If you’re looking for a show-stopping appetizer that’s as fun to eat as it is to make, the Shrimp Tempura Sushi Stack is your new best friend. Imagine layers of seasoned sushi rice, creamy avocado, crunchy cucumber, and golden shrimp tempura all stacked up, then crowned with a drizzle of spicy mayo and a sprinkle of sesame seeds. It’s the perfect marriage of textures and flavors—impressively elegant, yet totally doable at home. Whether you’re hosting friends or just treating yourself, this Shrimp Tempura Sushi Stack delivers serious wow factor and irresistible taste.
Ingredients You’ll Need
You don’t need a long grocery list to create something that looks (and tastes) gourmet. Every ingredient here pulls its weight—bringing a boost of color, a contrast of textures, or a punch of flavor to the Shrimp Tempura Sushi Stack. Here’s what you’ll need and why each one matters:
- Sushi rice: Essential for that classic sticky, subtly seasoned base that holds everything together and absorbs the flavors beautifully.
- Shrimp: The star of the show, offering sweet, tender bites that pair perfectly with the light crunch of tempura.
- Tempura batter mix: Gives the shrimp a delicate, airy coating that fries up irresistibly crisp.
- Vegetable oil: Neutral in flavor and perfect for getting that golden, crispy tempura finish.
- Avocado: Adds creamy richness and a gorgeous pop of green to each layer.
- Cucumber: Brings refreshing crunch and a cool freshness that balances the richer elements.
- Mayonnaise: The base for our spicy sauce, lending creaminess and tang.
- Sriracha (optional): For a zippy heat in your sauce—use as much or as little as your heart desires.
- Soy sauce: Adds umami depth to the spicy mayo and ties the flavors together.
- Sesame oil: Just a touch infuses the sauce with toasty, nutty notes.
- Rice vinegar: Brightens both the rice and the sauce, keeping each bite lively.
- Furikake (optional): This Japanese seasoning blend adds crunch, color, and a savory pop on top.
- Sliced green onions & sesame seeds: The final flourish for color, texture, and a bit of bite.
How to Make Shrimp Tempura Sushi Stack
Step 1: Prepare the Sushi Rice
Start by cooking your sushi rice according to package instructions, then season it with a mix of rice vinegar, sugar, and salt while it’s still warm. Let it cool slightly so it’s easy to handle and holds its shape in the stack. This seasoned rice is the foundation of every great Shrimp Tempura Sushi Stack—sticky yet fluffy, and bursting with subtle flavor.
Step 2: Fry the Shrimp Tempura
Heat vegetable oil in a small pot or skillet until it reaches 350°F (175°C). While the oil heats, dip your peeled and deveined shrimp into the prepared tempura batter. Fry the shrimp in batches for about 2–3 minutes per side, until each one is perfectly golden and crisp. Drain them on paper towels to keep them crunchy. This step is where the magic happens—the tempura coating delivers that signature delicate crunch you crave in a Shrimp Tempura Sushi Stack.
Step 3: Make the Spicy Mayo
In a small bowl, whisk together mayonnaise, sriracha (if you like it spicy), soy sauce, sesame oil, and a splash of rice vinegar. This sauce brings creamy, savory, and spicy notes that tie all the layers together. Feel free to adjust the sriracha to match your preferred heat level!
Step 4: Dice the Avocado and Cucumber
Dice the avocado into bite-sized cubes and finely chop the cucumber. The avocado provides luscious creaminess, while the cucumber keeps things crisp and refreshing. These layers add both balance and color to your Shrimp Tempura Sushi Stack.
Step 5: Assemble the Sushi Stacks
Grab a round food mold or a ramekin to keep things tidy. Press a layer of seasoned rice into the bottom, followed by diced avocado, then cucumber, and finally a few pieces of crunchy shrimp tempura. Gently remove the mold to reveal your beautiful stack—this is the “wow” moment!
Step 6: Top and Garnish
Drizzle the spicy mayo sauce over the top, then sprinkle on furikake (if using), sliced green onions, and sesame seeds. The finishing touches not only make your Shrimp Tempura Sushi Stack look restaurant-worthy, but they add extra flavor and texture to every bite.
How to Serve Shrimp Tempura Sushi Stack
Garnishes
A generous drizzle of spicy mayo, a scattering of furikake, sliced green onions, and a sprinkle of toasted sesame seeds will make each stack pop. You can also add a touch of eel sauce or serve extra soy sauce on the side for dipping—these little accents take your Shrimp Tempura Sushi Stack from great to unforgettable.
Side Dishes
Round out your meal with light, fresh sides that complement the flavors and textures of the sushi stack. A simple seaweed salad, pickled ginger, or a bowl of miso soup pairs beautifully, keeping the focus on the star of the show while adding variety to your table.
Creative Ways to Present
For a dramatic effect, assemble the stacks on individual plates and garnish with edible flowers or thinly sliced radishes. Or, make mini Shrimp Tempura Sushi Stacks for a party tray—perfect for sharing. You can even layer the ingredients in a glass jar for a quirky, portable version that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Shrimp Tempura Sushi Stack components, store each element separately in airtight containers in the fridge. The rice, veggies, and spicy mayo will keep well for a day or two, but for the best texture, keep the tempura shrimp uncovered on a plate so they don’t get soggy.
Freezing
It’s best not to freeze the assembled stacks, as the textures will change, especially the tempura and avocado. However, you can freeze cooked shrimp tempura on its own—just let it cool and store in a single layer, then transfer to a freezer bag. Reheat from frozen for a quick topping later.
Reheating
To revive the crispiness of leftover shrimp tempura, pop them in a 375°F oven or air fryer for a few minutes until hot and crunchy. Avoid microwaving, as that will make the batter soft. Assemble fresh stacks with reheated shrimp for the best results.
FAQs
Can I make the sushi rice ahead of time?
Absolutely! You can prepare the seasoned sushi rice up to a day in advance. Just be sure to cool it quickly and store it in an airtight container. Bring it to room temperature before assembling your Shrimp Tempura Sushi Stack for the best texture.
What can I use if I don’t have a food mold?
No mold? No problem! Try using a clean ramekin, a wide biscuit cutter, or even a measuring cup lined with plastic wrap. Press the layers in gently, then invert and lift off the mold—it’s all about getting those neat, showy layers.
Is there a gluten-free option for the tempura batter?
Yes! Look for a gluten-free tempura batter mix at most well-stocked grocery stores or online. You can also make your own with a blend of rice flour and cornstarch. This way, everyone can enjoy your Shrimp Tempura Sushi Stack.
Can I substitute the shrimp with another protein?
Definitely. Crispy tofu, tempura vegetables, or cooked crab meat all make delicious alternatives if you’re not a fan of shrimp or want to mix things up. The stack concept is super versatile, so get creative!
How do I keep the tempura shrimp crispy?
After frying, let the tempura shrimp drain on a wire rack or paper towels, and assemble the stacks just before serving. This keeps the coating crunchy and prevents it from going soggy from the rice or sauces.
Final Thoughts
If you’re ready to impress your friends—or just treat yourself—give the Shrimp Tempura Sushi Stack a try. It’s playful, delicious, and surprisingly easy to make at home. Every bite is a celebration of texture, flavor, and a touch of culinary creativity. Go ahead, stack it up and savor every layer!
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Shrimp Tempura Sushi Stack Recipe
- Total Time: 35 minutes
- Yield: 4 stacks 1x
- Diet: Non-Vegetarian
Description
A delicious and visually stunning Shrimp Tempura Sushi Stack featuring crispy battered shrimp layered with seasoned sushi rice, fresh avocado, cucumber, and a spicy mayo drizzle. Perfect as an appetizer or light meal, this Japanese-American fusion dish combines crunchy textures with creamy and tangy flavors.
Ingredients
Sushi Rice
- 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
Shrimp Tempura
- 12 medium shrimp, peeled and deveined
- 1/2 cup tempura batter mix, prepared per package instructions
- Vegetable oil for frying
Fresh Toppings
- 1 avocado, diced
- 1/2 cucumber, finely diced
Spicy Mayo Sauce
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (optional)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Garnishes
- 1 tablespoon furikake (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Sushi Rice: Cook the sushi rice according to package instructions. Once cooked, season it with rice vinegar, sugar, and salt. Allow the rice to cool slightly before assembling.
- Fry the Shrimp Tempura: Heat vegetable oil in a small pot or skillet to 350°F (175°C). Dip the peeled and deveined shrimp into the prepared tempura batter, ensuring they are fully coated. Fry the shrimp for about 2 to 3 minutes per side until crispy and golden brown. Drain on paper towels to remove excess oil.
- Make the Spicy Mayo Sauce: In a small bowl, mix together mayonnaise, sriracha (if using), soy sauce, sesame oil, and rice vinegar until smooth. This sauce adds a flavorful kick to the sushi stacks.
- Assemble the Sushi Stacks: Using a round food mold or ramekin, press a layer of sushi rice firmly into the bottom. Next, add a layer of diced avocado, followed by a layer of finely diced cucumber. Top with several pieces of crispy shrimp tempura. Carefully remove the mold to keep the stack intact.
- Garnish and Serve: Drizzle the spicy mayo sauce evenly over the top of each stack. Sprinkle with furikake, sliced green onions, and sesame seeds for added flavor and visual appeal. Serve immediately to enjoy the crispiness of the shrimp tempura.
Notes
- For extra flavor, drizzle the stacks with eel sauce or serve with soy sauce on the side.
- Prepare the sushi rice and spicy mayo sauce ahead of time to save on prep time.
- Fry the shrimp just before serving to maintain crispiness.
- Use a food mold or ramekin to ensure neat, uniform sushi stacks.
- Adjust spiciness by varying the amount of sriracha in the sauce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying, Assembling
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 stack
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 110mg
