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Deconstructed california roll with shrimp on a plate.
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5 from 1 vote

Shrimp Sushi Stack

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Dish
Cuisine: Asian
Diet: Gluten Free
Servings: 4 Servings
Author: Mariam Ezzeddine

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.

Nutrition

Calories: 253kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 489mg | Potassium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 0.5mg