Spicy Shrimp Sushi Stacks – Bold, Layered & Totally Addictive
These Spicy Shrimp Sushi Stacks are a fun and flavorful twist on traditional sushi—layered with seasoned rice, creamy avocado, spicy shrimp, and a drizzle of sriracha mayo. Easy to assemble and packed with texture, they’re perfect for sushi lovers who want all the flavor without the rolling. Great for entertaining, meal prep, or a creative weeknight dinner, these stacks deliver restaurant-style flair with minimal effort. Fresh, fiery, and totally crave-worthy!
Equipment
- Rice cooker or pot
- Measuring cup or ring mold
- Mixing bowls
- Spoon or spatula
- Plate for inverting stack
Ingredients
- 1 cup short-grain sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 cup cooked shrimp, chopped
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 avocado, mashed with lime juice
- ½ cucumber, finely diced
- Furikake or sesame seeds (for garnish)
- Optional: soy sauce, microgreens, scallions
Instructions
- Cook the Rice: Rinse rice until water runs clear. Cook and season with vinegar, sugar, and salt while warm. Let cool to room temp.
- Prepare Shrimp: Mix chopped shrimp with mayo and sriracha. Chill.
- Mash Avocado: Combine with lime juice and a pinch of salt.
- Dice Cucumber: Pat dry to remove excess moisture.
- Layer: In a lightly oiled mold or cup, layer rice, cucumber, avocado, then shrimp. Press gently.
- Invert: Place plate on top, flip, and tap to release.
- Garnish: Drizzle spicy mayo, sprinkle furikake, and add herbs or microgreens.
Notes
- Use Kewpie mayo for extra richness.
- Adjust spice level to taste.
- For gluten-free: use tamari and certified GF mayo.
- For low-carb: swap rice with cauliflower rice.
- Best served fresh; store components separately for up to 2 days.