If you have a craving for something that’s a beautiful fusion of crunchy, savory, and fresh all rolled into one delightful dish, the Shrimp Tempura Sushi Stack Recipe will absolutely steal your heart. Imagine layers of perfectly cooked sushi rice infused with savory chicken broth, crispy golden tempura shrimp, and creamy avocado slices stacked tall like a flavorful masterpiece. This recipe brings sushi night to a whole new level without the fuss of rolling perfect sushi—making it approachable, fun, and endlessly satisfying.
Ingredients You’ll Need
Getting this dish right is all about simplicity and balance. Each ingredient plays a crucial role in achieving the perfect harmony of texture and flavor in the Shrimp Tempura Sushi Stack Recipe.
- Sushi rice (2 cups): The foundation of your stack—sticky enough to hold the layers together but light and fluffy in taste.
- Chicken broth (3 cups): Infuses the rice with a subtle, savory depth that elevates the overall flavor.
- Soy sauce (1/4 cup): Adds that essential salty umami kick to the rice and dipping sauces.
- Sesame oil (1 tablespoon): Brings a warm, nutty aroma that ties all the flavors.
- Garlic powder (1/4 teaspoon): Lightly seasons the rice with a gentle garlic hint that complements the shrimp.
- Shrimp (1 pound, peeled and deveined): The star ingredient—fresh, succulent, and ready to be battered and fried.
- All-purpose flour (1 cup): The base for the tempura batter to create that signature light and crispy coating.
- Cornstarch (1/4 cup): Helps make the tempura batter extra crispy and golden.
- Salt and black pepper (1/4 teaspoon each): Simple seasoning that keeps flavors balanced.
- Egg (1, beaten): Binds the batter ingredients for the perfect coating.
- Panko bread crumbs (1/2 cup): Gives an irresistible crunch to the shrimp exterior.
- Vegetable oil: For deep frying the shrimp until crisp and golden.
- Avocado (1, sliced): Adds creamy richness that balances the crispy shrimp and savory rice.
How to Make Shrimp Tempura Sushi Stack Recipe
Step 1: Prepare the Rice
Start by rinsing your sushi rice under cold water until it runs clear. This removes excess starch for perfectly fluffy grains. Combine the rice and chicken broth in a pot and cook it gently until tender and all liquid has absorbed. To add flavor, stir in the soy sauce, sesame oil, and garlic powder while the rice is still warm. Spread the rice out to cool slightly—this helps it firm up, making it easier to stack later.
Step 2: Make the Tempura Batter and Coat the Shrimp
In a mixing bowl, whisk together the flour, cornstarch, salt, and pepper. Dip each peeled and deveined shrimp into the beaten egg, then dredge it in the flour mixture. Next, coat the shrimp with panko bread crumbs, which will give you that satisfyingly crunchy texture you want in every bite.
Step 3: Fry the Shrimp
Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry the shrimp in batches until they turn golden brown and crisp, about 2 to 3 minutes per batch. Be sure to drain them on paper towels to avoid sogginess. This step brings the tempura magic to life, giving you shrimp that’s perfectly crispy on the outside but tender inside.
Step 4: Assemble the Sushi Stack
Using a clean ring mold or just your hands, layer the ingredients to create the ultimate sushi stack. Start with a layer of the savory rice evenly spread on the bottom, then add a layer of crispy shrimp, followed by slices of creamy avocado. Repeat if your mold is tall enough, then gently press everything together. Finally, carefully lift the ring mold to reveal your gorgeous stack, ready to impress.
How to Serve Shrimp Tempura Sushi Stack Recipe
Garnishes
To elevate the presentation and flavor, garnish your sushi stack with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a drizzle of spicy mayo or eel sauce. These garnishes add fresh, zesty, and creamy elements that complement the crispy shrimp and creamy avocado.
Side Dishes
Pair your Shrimp Tempura Sushi Stack Recipe with light, refreshing sides like a crisp seaweed salad, pickled ginger, or a simple cucumber sunomono. These sides cleanse the palate and keep the meal balanced, highlighting the rich textures and savory flavors of your main dish.
Creative Ways to Present
For a fun twist, serve your shrimp tempura sushi stacks on individual spoons as bite-sized appetizers at parties. Or, turn them into miniature rice bowls topped with a few shrimp and avocado slices layered vertically in clear glasses, so the colorful layers shine through. Presentation really makes the dish shine and sparks your guests’ curiosity.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the rice and the fried shrimp separate in airtight containers in the refrigerator. This helps preserve the crispiness of the tempura shrimp. Consume within one to two days for the best taste and texture.
Freezing
While the rice can be frozen, the fried shrimp tempura doesn’t freeze well because it loses its crunch. If you must freeze the shrimp, expect to re-crisp it in a hot oven or air fryer before serving, but for best results, enjoy the tempura fresh.
Reheating
To reheat, gently warm the sushi rice in the microwave with a damp paper towel to keep moisture. For the shrimp, reheat in an air fryer or oven at 350°F until crispy again, about 4 to 6 minutes. Avoid microwaving the shrimp directly, or it will turn soggy and lose that delicate tempura texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before battering and frying. Dry shrimp will help the batter stick better and achieve that perfect crisp.
Is there a substitute for chicken broth in the rice?
If you prefer a vegetarian option, you can swap chicken broth for vegetable broth or even water with a touch of soy sauce to maintain the umami flavor in your rice.
Can I make the tempura batter gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to keep the crunch without gluten.
How do I prevent the tempura shrimp from becoming soggy?
Drain the fried shrimp on a wire rack or paper towels immediately after frying and serve them soon after. Avoid stacking them too closely to preserve crispness.
What’s the best way to slice the avocado?
Use a sharp knife to cut ripe but firm avocado into thin, even slices. This ensures smooth layering and a creamy texture that pairs beautifully with the crunchy shrimp and rice.
Final Thoughts
The Shrimp Tempura Sushi Stack Recipe truly transforms sushi into an approachable yet show-stopping dish that’s perfect for sharing with loved ones or impressing guests. It’s packed with texture, flavor, and visual appeal, all wrapped up in layers of deliciousness. If you’re craving sushi that’s crispy, creamy, and comforting, this stack is your new go-to—trust me, your taste buds will thank you!
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
A delightful Shrimp Tempura Sushi Stack combining crispy tempura shrimp, flavorful sushi rice infused with chicken broth and soy sauce, creamy avocado slices, and a hint of sesame and garlic for a delicious layered sushi experience in just 45 minutes.
Ingredients
Sushi Rice Mixture
- 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 Ingredients
- 1 avocado, sliced
Instructions
- Prepare the rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with the chicken broth according to package instructions or until tender. Once cooked, stir in soy sauce, sesame oil, and garlic powder. Set aside to cool slightly.
- Prepare shrimp batter: In a bowl, combine all-purpose flour, cornstarch, salt, and black pepper. In a separate bowl, beat the egg. Dip each shrimp first into the flour mixture, then the beaten egg, and finally coat with panko bread crumbs to ensure a crispy texture.
- Fry the shrimp: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the breaded shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- Assemble the sushi stack: Using a ring mold or a small bowl, layer the sushi rice at the bottom, pressing gently to compact. Add a layer of sliced avocado, then top with the crispy shrimp. Repeat layers as desired or compose a single stack.
- Serve: Carefully remove the mold and serve the shrimp tempura sushi stack immediately while the shrimp is hot for the best texture and flavor.
Notes
- Use sushi rice for best texture and authenticity.
- Make sure the oil temperature is hot enough to prevent greasy shrimp.
- Customize with additional toppings such as spicy mayo or eel sauce for extra flavor.
- The recipe yields 4 servings.
