This shrimp sushi stack is a game changer when it comes to making sushi at home. Crunchy cucumber, creamy avocado, and sticky rice are topped with a spicy shrimp mixture in an easy-to-make sushi stack.
Healthy, delicious and fun to eat, this deconstructed spicy shrimp sushi recipe is the shortcut version of a California roll with shrimp. There’s no rolling, no slicing and no mess. This shrimp sushi stack is the sushi lover’s answer to enjoying affordable sushi at home. A homemade shrimp sushi stack is perfect for parties, an appetizer, or a fun weeknight meal.
If you love sushi, try my Easy Sushi Bake, Spicy Salmon and Rice Egg Rolls or Spicy Salmon Crispy Rice.
Why You’ll Love This Homemade Sushi Recipe
- It’s not fussy. Making sushi rolls takes some work, but this sushi stack comes together quickly with little effort.
- It’s fun. Gather your sushi-loving friends for a fun night in. Making these shrimp sushi stacks is almost as fun as eating them.
- It’s good for you. Rice is gluten free, shrimp is high in protein and avocado is a healthy fat source.
Sushi Stack Ingredients
For sushi rice
- Sushi Rice: cooked according to the package directions.
- Rice Vinegar: a mild and sweet vinegar.
- Sugar: You can omit the sugar, but it adds a nice sweetness to the rice that balances the spicy mayo.
For spicy mayonnaise
- Mayonnaise: use your favorite brand of mayo. Kewpie mayo is popular in Asian dishes.
- Sriracha: increase or decrease the amount to control the spiciness.
- Lime Juice: use freshly squeezed lemon juice.
For sushi stack
- Shrimp: dice cooked shrimp into small bite-sized pieces.
- Avocado: dice a ripe avocado.
- Cucumber: peel and remove the seeds if desired.
- Furikake Seasoning: to garnish.
How To Make Shrimp Sushi Stack
- Prepare the rice. Cook the sushi rice according to the package instructions and transfer it to a bowl, add rice vinegar and sugar. Mix it well and set it aside.
- Make the spicy mayo. In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix it well.
- Mix the shrimp. Add about 2 tablespoons of spicy mayo to the shrimp and toss it. Keep it aside.
- Layer the sushi stack. On a plate, place a square parchment sheet and keep a ring mold. Start with a rice layer, followed by avocado, cucumber, and finally, the shrimp layer on top.
- Unmold and serve. Carefully remove the ring and drizzle with the remaining spice mayo and sprinkle the furikake seasoning on top before serving.
Tips To Make Spicy Shrimp Sushi Recipe
- Use sushi rice or short grain rice for the best texture and perfect amount of stickiness.
- This is perfect for using precooked shrimp or you can boil or stem fresh or frozen shrimp.
- Cool the shrimp completely and chop it into small pieces.
- Peeling the cucumber and removing the seeds is optional but may be desired.
- Select a ripe avocado. You can speed the ripening process by placing the avocado into a brown paper bag on the counter.
- Increase or decrease the amount of sriracha to control the dish’s spiciness.
- If you don’t have a ring mold, line a measuring cup with plastic wrap, build the shrimp sushi stack in reverse and turn it onto a plate for serving.
- Serve with soy sauce.
Frequently Asked Questions\
This tasty appetizer is best served cold but can be served at room temperature. Prepare the rice and shrimp in advance and chill in the fridge before building the sushi stacks.
If you aren’t a fan of shrimp, you can use tofu, tuna or crab meat.
Sushi is gluten-free and loaded with protein and healthy fats, but it is not a low carb food. To make it low carb and keto-friendly, you can substitute the rice with cauliflower rice.
This recipe is best enjoyed fresh and should be consumed within an hour or two of being made. While these can be stored in an airtight container in the fridge for up to 24 the quality will diminish pretty quickly.
Freezing this spicy shrimp sushi recipe is not recommended.
Sushi is a great light meal on it’s own or it can be served as an appetizer to your favorite Asian meals. Try serving this sushi stack with Asian Beef Lettuce Wraps, Vegetarian Lo Mein Noodles, or Korean Crispy Fried Chicken.
More Seafood Recipes
- Shrimp Lettuce Salad
- Tuna Ceviche
- Parmesan Crusted Tuna Patties
- Greek Salmon Salad
- Caribbean Jerk Fish Bowl
- Creamy Lemon Butter Salmon
I hope you enjoy all the recipes I share with you, including this delicious Homemade Shrimp Sushi Stack Recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Shrimp Sushi Stack
Ingredients
For sushi rice
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
For spicy mayonnaise
- ⅔ cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons fresh lime juice
For sushi stack
- 1 lb cooked shrimp diced
- 1 cup avocado diced
- 1 cup cucumber diced
- 2 tablespoons furikake seasoning to garnish
Instructions
- Cook the sushi rice according to the package instructions and transfer it to a bowl, add rice vinegar and sugar. Mix it well and set it aside.
- In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix it well.
- Add about 2 tablespoons of spicy mayo to the shrimp and toss it. Keep it aside.
- On a plate, place a square parchment sheet and keep a ring mold. Start with a rice layer, followed by avocado, cucumber, and finally, the shrimp layer on top.
- Carefully remove the ring and drizzle with the remaining spice mayo and sprinkle the furikake seasoning on top before serving.
Notes
- Use sushi rice or short grain rice for the best texture and perfect amount of stickiness.
- This is perfect for using precooked shrimp or you can boil or stem fresh or frozen shrimp.
- Cool the shrimp completely and chop it into small pieces.
- Peeling the cucumber and removing the seeds is optional but may be desired.
- Select a ripe avocado. You can speed the ripening process by placing the avocado into a brown paper bag on the counter.
- Increase or decrease the amount of sriracha to control the dish’s spiciness.
- If you don’t have a ring mold, line a measuring cup with plastic wrap, build the shrimp sushi stack in reverse and turn it onto a plate for serving.
- Serve with soy sauce.
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