Description
This Shrimp Tempura Sushi Stack is a visually stunning and flavorful dish that layers crispy tempura shrimp with seasoned sushi rice, creamy avocado, cucumber, and a spicy mayo drizzle. Perfect for a unique appetizer or main course, it combines Japanese tradition with a fun, modern twist that’s easy to assemble and sure to impress.
Ingredients
Scale
Shrimp and Batter
- 12 medium shrimp, peeled and deveined
- ½ cup tempura batter mix
- Water (as directed on tempura batter package)
- Vegetable oil for frying
Sushi Rice
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
Vegetables and Garnishes
- ½ avocado, diced
- ½ cucumber, finely diced
- 1 sheet nori, finely shredded
- Sesame seeds for garnish
- Green onions for garnish
Sauces
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Season the Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Stir this seasoning into the warm sushi rice, mixing gently to avoid mashing the grains. Let the rice cool slightly while preparing other ingredients.
- Prepare Oil and Tempura Batter: Heat vegetable oil in a small pot or deep skillet to 350°F (175°C). Prepare the tempura batter according to the package instructions, combining the batter mix with water to achieve a light, airy consistency perfect for frying.
- Fry the Shrimp: Dip each shrimp into the prepared tempura batter, ensuring it is fully coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes per side, or until golden and crispy. Remove and drain on paper towels to remove excess oil.
- Make Spicy Mayo: In a small bowl, combine the mayonnaise and sriracha sauce. Mix well until smooth, adjusting the spice level to taste.
- Assemble the Sushi Stacks: Using a food ring or a cleaned tuna can with both ends removed, place the mold on your serving plate. Press a layer of the seasoned sushi rice firmly into the bottom of the mold. Next, add a layer of diced avocado and cucumber, followed by a few strips of shredded nori. Top with 2 to 3 pieces of tempura shrimp.
- Add Sauces and Garnishes: Remove the mold carefully to keep the stack intact. Drizzle the spicy mayo over the top, then add a light drizzle of soy sauce and sesame oil. Sprinkle sesame seeds and chopped green onions for garnish.
- Serve: Repeat the layering process to make 4 stacks in total. Serve immediately to enjoy the shrimp while still hot and crispy, accompanied optionally by pickled ginger and wasabi.
Notes
- You can save time by using pre-cooked shrimp or baking frozen tempura shrimp as a shortcut.
- For a gluten-free version, substitute soy sauce with tamari and use a gluten-free tempura batter mix.
- Serve with traditional Japanese condiments like pickled ginger and wasabi for an authentic sushi experience.
