Description

Delight in these vibrant Spicy Shrimp Sushi Stacks, an easy-to-make sushi-inspired dish that layers seasoned sushi rice with creamy avocado, crisp cucumber, and spicy shrimp mixed with sriracha mayo. Perfect as an elegant appetizer or light meal, these stacks combine fresh flavors and striking presentation without the need for rolling or special sushi skills.

Ingredients

Scale

Sushi Rice

1 cup sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Shrimp Mixture

1/2 pound cooked shrimp, chopped
2 tablespoons mayonnaise
1–2 teaspoons sriracha (adjust to taste)
1 teaspoon soy sauce

Vegetables & Garnish

1 avocado, diced
1/2 cucumber, finely diced
1 tablespoon sesame seeds
2 sheets nori, cut into small squares (optional, for layering)
Soy sauce, for serving
Sriracha or spicy mayo, for topping
Green onions, sliced (for garnish)

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Instructions

Cook the Sushi Rice: Prepare the sushi rice according to the package instructions. While the rice is still warm, gently fold in the rice vinegar, sugar, and salt until fully combined. Allow the rice to cool to room temperature to ensure it holds together when layering.
Prepare the Shrimp Mixture: In a medium bowl, combine the chopped cooked shrimp with mayonnaise, sriracha (start with 1 teaspoon and adjust to desired spice level), and soy sauce. Mix thoroughly until all shrimp pieces are evenly coated with the spicy mayo sauce.
Assemble the Sushi Stacks: Using a ramekin or small mold, begin by pressing an even layer of the seasoned sushi rice into the bottom. Next, add a layer of finely diced cucumber, followed by a layer of diced avocado. Top this with a generous layer of the spicy shrimp mixture. If using, place a small square of nori between layers or on top for added texture and flavor. Carefully invert the mold onto a serving plate to reveal the stack.
Garnish and Serve: Sprinkle the sushi stacks with sesame seeds and sliced green onions for added crunch and color. Serve immediately with extra soy sauce on the side and optional sriracha or spicy mayo drizzled on top.

Notes

You can substitute cooked shrimp with cooked crab meat or tofu for a different protein option.
Adjust the amount of sriracha to control the spiciness according to your preference.
For best results, use short-grain sushi rice to achieve the ideal sticky texture.
The optional nori squares add an authentic touch but can be omitted if desired.
Assemble the stacks just before serving to maintain the freshness and texture.