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Spicy Crispy Chicken Sushi Stacks

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These sushi stacks combine crispy panko-coated chicken, spicy mayo, seasoned sushi rice, and fresh toppings for a crave-worthy, shareable appetizer. Perfect for parties, they deliver bold flavor, satisfying crunch, and all the classic sushi vibes—no rolling required.

Ingredients

Scale
  • 2 cups short-grain sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large chicken breasts (about 1 lb), cut into small cubes
  • 1 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs (or gluten-free panko)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying (about 1 cup)
  • 1/2 cup mayonnaise (preferably Kewpie or regular)
  • 2–3 tablespoons Sriracha or hot sauce (to taste)
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • 1 large avocado, sliced
  • 2 sheets roasted nori, cut into strips or squares
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced
  • Optional: pickled ginger, for garnish

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Add rice and water to a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender.
  2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve sugar.
  3. Once rice is done, fluff and transfer to a large bowl. Pour vinegar mixture over hot rice and fold with a spatula until evenly coated. Let cool to room temperature.
  4. Cut chicken breasts into 1/2-inch cubes and pat dry.
  5. Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with salt, pepper, and garlic powder.
  6. Coat each chicken cube in flour, dip in egg, then press into panko. For extra crunch, repeat egg and panko once more.
  7. Heat oil in a deep frying pan over medium-high heat (350°F). Fry chicken in batches for 3-4 minutes, turning until golden and crispy. Drain on paper towels.
  8. In a bowl, combine mayonnaise, Sriracha, soy sauce, and lime juice. Whisk until smooth. Adjust spice level to taste.
  9. Slice avocado, cut nori into strips, and slice green onions. Set aside sesame seeds.
  10. Line a 1/2 cup measuring cup or sushi mold with plastic wrap. Add a layer of sushi rice (about 2 tablespoons), press gently.
  11. Top with a few crispy chicken cubes, drizzle spicy mayo, and add avocado slices.
  12. Repeat layers once more: rice, chicken, mayo, avocado. Press lightly but do not crush.
  13. Lift stack out using plastic wrap and place on serving plate. Top with nori strips, green onions, sesame seeds, and optional pickled ginger.
  14. Repeat assembly for remaining ingredients (makes about 6-8 stacks). Serve immediately for maximum crunch.

Notes

Double-coat the chicken for extra crunch. Let sushi rice cool to room temperature before stacking to prevent soggy stacks. Assemble just before serving for best texture. For gluten-free, use GF flour and panko; for vegetarian, substitute crispy tofu. Adjust spicy mayo to taste. If chicken softens, re-crisp in a hot oven for a few minutes.

Nutrition

Keywords: spicy chicken sushi stack, crispy chicken sushi, party appetizer, sushi stack recipe, Japanese fusion, easy sushi appetizer, spicy mayo, panko chicken, finger food, sushi rice

Find it online: https://blairrecipes.com/spicy-crispy-chicken-sushi-stacks-recipe-easy-party-appetizer/