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SPICY SHRIMP SUSHI STACKS

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These Spicy Shrimp Sushi Stacks are a fun, modern twist on traditional sushi. Layered with flavorful sushi rice, creamy avocado, crisp cucumber, and spicy shrimp, each stack is bold, fresh, and perfectly balanced. No rolling required – just stack, flip, and drizzle for a quick and satisfying meal or appetizer that’s as impressive as it is easy.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 cups cooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 ripe avocado, diced
  • 1 cup cooked shrimp, peeled and chopped
  • 1/4 cup mayonnaise
  • 2 tsp sriracha (adjust to taste)
  • 1/2 cucumber, finely diced
  • 1/4 cup green onions, thinly sliced
  • 1 tbsp sesame seeds (optional)
  • Soy sauce or tamari, for drizzling
  • Crumbled nori or seaweed snacks (optional)
  • Fresh lemon or lime juice (to prevent avocado browning)
  • Cooking spray or plastic wrap (for molding)

Instructions

  1. Cook the rice:
    Rinse the sushi rice thoroughly until the water runs clear. Cook according to package instructions. Once done, transfer the hot rice to a bowl.
  2. Season the rice:
    In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Pour over the warm rice and gently fold it in to coat evenly. Allow the rice to cool completely.
  3. Prepare the spicy shrimp:
    In a medium bowl, mix the chopped cooked shrimp with mayonnaise and sriracha. Stir until shrimp is well coated. Adjust the level of spice as needed.
  4. Dice the vegetables:
    Dice the avocado and sprinkle it with lemon or lime juice to prevent discoloration. Finely dice the cucumber. Set both aside.
  5. Assemble the stack:
    Lightly grease a 1-cup measuring cup or line it with plastic wrap.
    – Spoon in a layer of diced cucumber and press it down gently.
    – Add a layer of the spicy shrimp mixture, pressing down lightly.
    – Follow with a layer of diced avocado.
    – Finish with a thick layer of sushi rice. Press down firmly with a spoon to hold the shape.
  6. Unmold the stack:
    Place a serving plate over the measuring cup or ramekin. Invert the stack onto the plate and gently lift the mold away. If using plastic wrap, pull it away carefully.
  7. Garnish and serve:
    Drizzle soy sauce or tamari over the top. Add extra spicy mayo if desired. Sprinkle with green onions and sesame seeds. Add crumbled seaweed for extra crunch and flavor.

Notes

Use short-grain sushi rice for best results.

Adjust the amount of sriracha based on your spice preference.

For cleaner edges, use a spoon to smooth each layer while assembling.

Keep ingredients chilled until ready to assemble.

Serve immediately for the freshest taste.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 20

Find it online: https://recipesmars.com/2025/07/spicy-shrimp-sushi-stacks/