Crunchy cucumber, creamy avocado, and sticky rice are topped with a spicy shrimp mixture in an easy-to-make sushi stack. A homemade shrimp sushi stack is perfect for parties, an appetizer, or a fun weeknight meal.
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.