If you’re craving a dish that combines crispy, golden shrimp tempura with the fresh, vibrant flavors of sushi, then you’re in for a treat with this Shrimp Tempura Sushi Stack Recipe. Layers of perfectly cooked sushi rice, tender avocado, and crunchy shrimp come together in a delightful tower that’s as beautiful as it is delicious. It’s an absolute crowd-pleaser that brings the best textures and tastes of Japanese cuisine right to your kitchen, and it’s surprisingly simple to make!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture. From the fluffy, tangy sushi rice to the crispy shrimp tempura, these simple components come together beautifully to create an irresistible dish.
- 2 cups sushi rice: The foundation of the dish, perfectly sticky to hold the stack together, with that signature sushi chewiness.
- 3 cups chicken broth: Used to cook the rice, adding subtle depth and savory notes.
- 1/4 cup soy sauce: Provides a salty umami punch to season the rice and complement the shrimp.
- 1 tablespoon sesame oil: Adds a nutty aroma and richness to the flavor profile.
- 1/4 teaspoon garlic powder: A gentle hint of garlic that enhances, but doesn’t overpower.
- 1 pound shrimp, peeled and deveined: The star ingredient for your tempura—fresh and juicy.
- 1 cup all-purpose flour: Helps create a light tempura batter base for a crispy crust.
- 1/4 cup cornstarch: Ensures the tempura coating is ultra-crisp and light.
- 1/4 teaspoon salt: Balances the batter flavors perfectly.
- 1/4 teaspoon black pepper: Adds just a touch of warmth and bite.
- 1 egg, beaten: Binds the batter ingredients for a smooth, airy consistency.
- 1/2 cup panko bread crumbs: Gives an extra crunch to the shrimp tempura coating.
- Vegetable oil for frying: The best choice for frying due to its high smoke point and neutral flavor.
- 1 avocado, sliced: Creamy and buttery, it balances the crunchy shrimp and sticky rice beautifully.
How to Make Shrimp Tempura Sushi Stack Recipe
Step 1: Cook the Sushi Rice
Start by rinsing your sushi rice under cold water until the water runs clear. This removes excess starch and ensures a perfect, non-mushy texture. Cook the rice in chicken broth instead of water for enhanced flavor. Once done, fluff it gently and mix in soy sauce, sesame oil, and garlic powder while it’s still warm. This seasoning gives the rice a subtle savory kick that makes every bite exciting.
Step 2: Prepare the Tempura Batter
In a bowl, whisk together the flour, cornstarch, salt, pepper, and beaten egg. The batter should be smooth but not too thick—this allows for that iconic light, crispy tempura coating. Dredge each shrimp in the batter, then coat lightly with panko breadcrumbs for an irresistible crunch.
Step 3: Fry the Shrimp Tempura
Heat vegetable oil in a deep pan until it reaches around 350°F (175°C). Carefully fry shrimp in batches to avoid overcrowding, which can lower the oil temperature and make the coating soggy. Fry until golden and crisp, about 2-3 minutes each side, then transfer to paper towels to drain excess oil.
Step 4: Assemble the Sushi Stack
Using a ring mold or your hands, layer the sushi rice, then a layer of avocado slices, and top with several pieces of shrimp tempura. Repeat to create at least two or three layers, pressing gently to hold the stack together. The combination of fluffy rice, creamy avocado, and crunchy shrimp in every bite is pure bliss.
How to Serve Shrimp Tempura Sushi Stack Recipe
Garnishes
Dress up your sushi stack with a sprinkle of toasted sesame seeds and a drizzle of spicy mayo or eel sauce for extra flavor complexity. Thinly sliced green onions or fresh cilantro add a bright herbal note that contrasts beautifully with the rich tempura shrimp.
Side Dishes
Pair this dish with a light seaweed salad or miso soup for a balanced Japanese-inspired meal. Pickled ginger is also a great accompaniment, cleansing the palate between bites of your sushi stack.
Creative Ways to Present
For a stunning presentation, arrange individual stacks on a rectangular platter and serve with small dipping bowls of soy sauce and wasabi. You can also add edible flowers or microgreens on top to elevate the visual appeal, making it perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Because of the tempura shrimp, it’s best to enjoy this dish fresh, but you can store any leftover sushi stacks in an airtight container in the refrigerator for up to 24 hours. Keep the tempura shrimp separate if possible to maintain crispiness.
Freezing
Freezing is not recommended for assembled sushi stacks as the rice texture will change, and the shrimp tempura will lose its crunch. However, you can freeze uncooked shrimp and the rice separately, then prepare the dish freshly when ready.
Reheating
To reheat the shrimp tempura, place on a wire rack over a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes to regain crispness. Avoid microwaving as it tends to make the shrimp soggy. Warm the rice gently in the microwave or on the stovetop before assembling a fresh stack.
FAQs
Can I use regular rice instead of sushi rice for the Shrimp Tempura Sushi Stack Recipe?
While regular rice can work in a pinch, sushi rice is preferred for its sticky texture and ability to hold the stack together. Using sushi rice will give you the authentic experience and the best texture.
What can I substitute for chicken broth when cooking the rice?
You can use water or vegetable broth as a substitute. Chicken broth adds more flavor, but any liquid you use should complement the overall dish without overpowering it.
Is it possible to make this recipe gluten-free?
Yes! Use gluten-free flour blends and panko alternatives made from gluten-free bread for the batter. Also, ensure your soy sauce is gluten-free to keep the dish safe and tasty.
How do I keep the shrimp tempura crispy after frying?
Drain the shrimp on paper towels and avoid stacking them while hot. If you’re not eating immediately, keep them warm in an oven on a wire rack to maintain their crunch.
Can I prepare this dish for meal prep?
Some components like the rice and shrimp can be prepped ahead, but you’ll want to assemble the stack just before serving to preserve texture and freshness. Keeping elements separate until serving is key.
Final Thoughts
Now that you have the full scoop on making this Shrimp Tempura Sushi Stack Recipe, I encourage you to dive in and create this delightful dish at home. It’s a fantastic way to impress family and friends with a restaurant-quality sushi experience without the fuss. Trust me, once you taste the juicy shrimp wrapped in crispy tempura with creamy avocado and seasoned rice, this recipe will quickly become one of your favorites 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: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
This Shrimp Tempura Sushi Stack is a delightful fusion dish combining crispy tempura shrimp with seasoned sushi rice, layered with creamy avocado and savory soy-infused flavors. Perfect for sushi lovers looking for a fun, easy-to-make dinner that brings the restaurant experience home. The crispy shrimp tempura contrasts beautifully with the fluffy, flavorful rice and fresh avocado slices, creating a mouth-watering stack that’s as visually appealing as it is delicious.
Ingredients
Rice and Seasoning
- 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 the Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with chicken broth according to package instructions or using a rice cooker for best results. Once cooked, fluff the rice and mix in soy sauce, sesame oil, and garlic powder. Set aside to cool slightly.
- Prepare the Shrimp: Pat the shrimp dry. In a shallow bowl, combine flour, cornstarch, salt, and black pepper. In a separate bowl, beat the egg. Place panko bread crumbs in a third bowl.
- Bread the Shrimp: Dredge each shrimp in the flour mixture, dip into the beaten egg, then coat with panko bread crumbs, pressing lightly to adhere.
- Fry the Shrimp Tempura: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry the breaded shrimp in batches for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.
- Construct the Sushi Stack: In a mold or small round container, layer sushi rice first, then add a layer of sliced avocado, and top with crispy tempura shrimp. Press gently to form the stack. Repeat for each serving.
- Serve: Carefully remove the mold, garnish with additional soy sauce or sesame seeds if desired, and serve immediately for the best texture and flavor.
Notes
- For a vegetarian option, substitute shrimp with tempura-fried vegetables like sweet potato or zucchini.
- Ensure oil temperature remains consistent for perfectly crispy tempura shrimp without absorbing excess oil.
- Use sushi rice for the best texture; regular rice will not provide the same sticky consistency.
- Serve immediately to maintain crispiness of the tempura shrimp.
