Transform your dinner table into a gourmet sushi experience with these beautiful Spicy Shrimp Sushi Stacks! This deconstructed sushi recipe delivers all the flavors of your favorite spicy shrimp roll without the rolling technique. Perfectly seasoned sushi rice layered with crisp cucumber, creamy avocado, and zesty sriracha shrimp creates an impressive yet accessible dish. Whether you’re entertaining guests or treating yourself to a special meal, these beautiful stacks will satisfy your sushi cravings without requiring any special sushi-making skills.

Why You’ll Love This Recipe

• No special sushi-rolling skills required – perfect for beginners
• Customizable spice level to suit your preference
• Impressive presentation that looks like it came from a restaurant
• Perfect balance of flavors and textures in every bite
• Fresher and more affordable than takeout sushi
• Ready in just 30 minutes from start to finish
• Perfect for meal prep – components can be prepared ahead of time
• Great for entertaining with its elegant presentation
• Naturally gluten-free (when using gluten-free soy sauce)

Ingredients

For the Sushi Rice:

• 1 cup sushi rice
• 1¼ cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Spicy Shrimp:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons Japanese Kewpie mayonnaise (or regular mayonnaise)
• 1 tablespoon sriracha sauce (adjust for desired spiciness)

For Assembly:

• 1 ripe avocado
• 1 cucumber, thinly sliced
• 2 tablespoons mixed black and white sesame seeds
• 1 sheet nori, cut into small pieces for garnish
• Soy sauce, for serving
• Optional: scallions, thinly sliced for garnish

Serves: 4

Instructions

1. Prepare the Sushi Rice
   • Rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes
   • Combine the rinsed rice and water in a medium pot
   • Bring to a boil over medium-high heat
   • Once boiling, reduce heat to low, cover, and simmer for 15 minutes
   • Remove from heat and let stand, covered, for an additional 10 minutes
2. Season the Rice
   • In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved
   • Transfer the cooked rice to a large bowl
   • Drizzle the vinegar mixture over the warm rice
   • Use a rice paddle or wooden spoon to gently fold the mixture into the rice, being careful not to mash the grains
   • Spread the seasoned rice onto a baking sheet to cool slightly
3. Cook the Shrimp
   • Heat a medium skillet over medium heat
   • Add the shrimp and cook for 2-3 minutes per side until pink and opaque
   • Remove from heat and let cool for 5 minutes
   • Chop the cooled shrimp into small pieces, about ¼-inch size
4. Make the Spicy Shrimp Mixture
   • In a medium bowl, combine the chopped shrimp, mayonnaise, and sriracha
   • Mix well and adjust spiciness to taste
   • Cover and refrigerate until ready to use
5. Prepare the Avocado
   • Cut the avocado in half and remove the pit
   • Scoop the flesh into a bowl
   • Mash gently with a fork, leaving some small chunks for texture
   • Season with a pinch of salt if desired
6. Assemble the Sushi Stacks
   • Place a 3-4 inch ring mold or cleaned tuna can (with both ends removed) on a serving plate
   • Press about ¼ cup of sushi rice into the bottom of the mold, pressing down gently
   • Layer 4-5 thin cucumber slices on top of the rice
   • Add about 2 tablespoons of the mashed avocado as the next layer
   • Top with 2-3 tablespoons of the spicy shrimp mixture
   • Carefully remove the mold by lifting straight up
7. Garnish and Serve
   • Sprinkle each stack with sesame seeds
   • Add small pieces of nori on top or around the plate
   • Garnish with sliced scallions if using
   • Serve immediately with soy sauce on the side

Variations

California Style

Replace the spicy shrimp with imitation crab mixed with mayonnaise, and add thin strips of nori between the rice and cucumber layers.

Vegetarian Option

Substitute the shrimp with diced, marinated tofu or tempeh tossed in the sriracha-mayo mixture.

Tropical Twist

Add thin slices of mango between the cucumber and avocado layers for a sweet contrast to the spicy shrimp.

Low-Carb Version

Replace the sushi rice with cauliflower rice seasoned with the same vinegar mixture.

Crunchy Tempura Stack

Add a layer of crispy tempura bits between the avocado and shrimp for extra texture.

Teriyaki Variation

Glaze the cooked shrimp with teriyaki sauce before mixing with mayonnaise for a sweet-savory flavor profile.

Tips for Perfect Results

• Use short-grain sushi rice for the best sticky texture that holds together well.
• Don’t skip rinsing the rice – this removes excess starch and prevents a gummy texture.
• Let the rice cool slightly before assembling to prevent the avocado from melting.
• Pat the cucumber slices dry with paper towels to prevent excess moisture in your stacks.
• Use slightly underripe avocados for easier slicing and cleaner layers.
• Chill the ring mold before using to help the layers hold their shape.
• For cleaner stacks, wipe the inside of the mold between each stack.
• No ring mold? Use a clean tuna can with both ends removed, or line a small ramekin with plastic wrap.
• Make components ahead of time – rice can be made up to a day ahead and reheated slightly before using.

Frequently Asked Questions

Can I make these sushi stacks ahead of time?

You can prepare all components up to 4 hours ahead, but assemble just before serving for the best texture and presentation.

How do I store leftovers?

Store components separately in airtight containers. Rice and shrimp mixture can be refrigerated for up to 2 days. Avocado should be made fresh.

Can I use brown rice instead of sushi rice?

Yes, though the texture will be different. Cook according to package directions and season as directed in the recipe.

What if I don’t have sriracha?

Any hot sauce will work, or use a combination of mayonnaise and a pinch of cayenne pepper.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce for serving. All other ingredients are naturally gluten-free.

Can I use precooked shrimp?

Absolutely! Skip the cooking step and simply chop and mix with the mayonnaise and sriracha.

How can I make this less spicy?

Reduce the amount of sriracha or replace some with regular mayo for a milder version.

What tools do I need for perfect sushi stacks?

A 3-4 inch ring mold is ideal, but you can also use a cleaned tuna can with both ends removed, or even a measuring cup lined with plastic wrap in a pinch.

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