Description
Spicy shrimp sushi stacks are a fun, deconstructed take on classic sushi rolls. Layers of seasoned rice, creamy avocado, spicy shrimp, and crunchy cucumber are stacked into perfect mini towers, making them a great appetizer, lunch, or light dinner. No rolling required—just stack and serve!
Ingredients
Scale
Rice Layer
- 1 cup sushi rice, rinsed
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Spicy Shrimp Layer
- 8 oz cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
Avocado-Cucumber Layer
- 1 avocado, diced
- ½ cup cucumber, finely diced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
Optional Toppings
- sesame seeds
- chopped green onions
- nori strips
- extra sriracha or spicy mayo for drizzle
Instructions
- Cook the Rice: In a small saucepan, combine the rinsed sushi rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes. Remove from heat and let sit for 10 minutes to absorb moisture and finish cooking. Fluff the rice and stir in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature before assembling.
- Prepare the Spicy Shrimp: In a bowl, mix the chopped cooked shrimp with mayonnaise and sriracha until well coated, adjusting sriracha to your preferred spice level.
- Make Avocado-Cucumber Mix: In another bowl, combine the diced avocado, finely diced cucumber, sesame oil, soy sauce, and lime juice. Stir gently to mix flavors without mashing the avocado.
- Assemble Sushi Stacks: Lightly oil a food ring mold or a clean measuring cup (about ½ cup size). Place a spoonful of the prepared sushi rice at the bottom and press gently to form a compact layer. Add a layer of the avocado-cucumber mix on top of the rice, followed by a layer of the spicy shrimp mixture. Carefully lift the mold to reveal a neat sushi stack. Repeat the process with remaining ingredients.
- Garnish and Serve: Garnish each sushi stack with sesame seeds, chopped green onions, nori strips, and a drizzle of spicy mayo or sriracha if desired. Serve immediately as an appetizer or light meal.
Notes
- You can substitute crab meat or cooked salmon for the shrimp to vary flavors.
- For a low-carb version, replace sushi rice with cauliflower rice.
- These sushi stacks can be prepped a few hours in advance and stored covered in the refrigerator.
