Name: Spicy Shrimp Sushi Stacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup uncooked short-grain rice, rinsed; 2 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 cup avocado, diced or mashed; 1 cup cucumber, diced; 1 tablespoon lime juice; Salt, to taste; ½ pound cooked shrimp, diced; 3 tablespoons mayonnaise; 1 tablespoon sriracha; 4 teaspoons furikake (or sesame seeds + seaweed bits)

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I love this creative take on sushi that turns classic flavors into neat, handheld stacks. Layers of sticky sushi rice, creamy avocado and cucumber, and spicy shrimp come together in a fun, mess-free presentation that’s both satisfying and impressive. Spicy Shrimp Sushi Stacks

Why You’ll Love This Recipe

I enjoy how simple it is to make yet delivers all the bold flavors of a sushi roll without the fuss of rolling. The spicy shrimp adds a nice kick, while the avocado-cucumber mix keeps it fresh and creamy. Plus, these stacks look stunning on the plate and are perfect for entertaining or a casual meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sushi rice

1 cup uncooked short-grain rice, rinsed
2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer

1 cup avocado, diced or mashed
1 cup cucumber, diced
1 tablespoon lime juice
Salt, to taste

For the spicy shrimp

½ pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha (adjust to heat preference)

For assembly

4 teaspoons furikake (or sesame seeds and seaweed bits)

directions

I start by cooking the sushi rice: bring the rinsed rice and water to a boil, then reduce to a low simmer and cover until the water is absorbed and the rice is tender (about 20 minutes). After it cools slightly, I gently fold in rice vinegar, sugar, and salt.
Next, I mix diced avocado and cucumber with lime juice and salt for a fresh, creamy layer.
I combine diced cooked shrimp with mayonnaise and sriracha until well mixed to create the spicy topping.
For each stack, I lightly oil a 1-cup measuring cup or mold, then layer rice first, pressing it down gently. I add the avocado-cucumber mix next, followed by the spicy shrimp mixture. I finish by sprinkling furikake on top.
Finally, I invert the mold onto a plate and carefully lift it off, leaving a tidy stack ready to serve.

Servings and timing

This recipe yields 4 servings and takes about 10 minutes to prepare plus 20 minutes to cook the rice, so roughly 30 minutes total.

Variations

I sometimes swap the shrimp for salmon or tuna, either cooked or raw, depending on what I have on hand.
Adding diced mango or pineapple between the layers gives a sweet contrast I really enjoy.
For a healthier twist, I use brown rice instead of sushi rice, though the stacks hold together a bit less firmly.
If I don’t have furikake, I substitute with sesame seeds and small strips of seaweed for a similar flavor.

storage/reheating

I prefer to assemble these stacks right before eating because the rice can get soggy and the avocado may brown if left too long. If I have leftovers, I keep each component stored separately in airtight containers in the fridge and consume within 24 hours. Reheating isn’t ideal since these are best served cold or at room temperature.

FAQs

How long can I store the sushi stacks?

I recommend eating them immediately for the best texture and flavor. If needed, keep components separate and use within 24 hours.

Can I use raw shrimp instead of cooked?

Yes. I usually poach raw shrimp in boiling salted water for 2-3 minutes until pink, then cool before dicing and mixing.

Is there a low-carb version of this recipe?

Yes. I substitute the sushi rice with cauliflower rice mixed with a bit of mayo or avocado to help it bind.

Can this recipe be made vegan?

Absolutely. I replace shrimp with tofu cubes or chickpeas and use vegan mayonnaise with sriracha.

Should I serve these stacks hot or cold?

I serve them cold or at room temperature for the best flavor and texture.

Conclusion

I find Spicy Shrimp Sushi Stacks to be a fun, flavorful, and visually impressive dish that’s easy to customize. Whether for a casual lunch or a special gathering, the combination of spicy shrimp, creamy avocado, and perfectly seasoned sushi rice always hits the spot. It’s a recipe I keep coming back to when I want sushi vibes without the rolling hassle.