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A close-up handheld photo of a Spicy Shrimp Sushi Stack showing the glossy white rice and vibrant avocado layers.

Spicy Shrimp Sushi Stacks

These Spicy Shrimp Sushi Stacks feature layers of seasoned sushi rice, creamy avocado, and crisp cucumber, topped with zesty sriracha-mayo shrimp. A restaurant-quality, deconstructed sushi roll that is perfect for healthy lunches and impressive entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 stacks
Course: Dinner, Lunch
Cuisine: Japanese-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice Base
  • 1.5 cups (300g) Uncooked Sushi Rice Short-grain
  • 2 tbsp (30ml) Rice Vinegar
  • 1 tsp (5g) Sugar
Spicy Shrimp Layer
  • 1 lb (450g) Cooked Shrimp Peeled, deveined, and chopped into bite-sized pieces
  • 1/4 cup (60ml) Kewpie Mayonnaise Or standard mayo
  • 1 tbsp (15ml) Sriracha Adjust to taste
Avocado & Cucumber Layers
  • 2 large Avocados Mashed
  • 1 cup (150g) English Cucumber Finely diced
  • 1 tsp Lime Juice To preserve avocado color
Garnish
  • 1 tsp Sesame Seeds Black and white mix
  • 2 stalks Green Onions Finely sliced
  • 1 tsp Sriracha For drizzling

Equipment

  • 1 1-cup measuring cup or cylindrical mold Used for shaping the stacks
  • 1 Rice cooker or heavy bottom pot

Method
 

Preparation
  1. Cook the sushi rice according to package directions. Once done, fold in the rice vinegar and sugar. Set aside to cool to room temperature.
  2. In a medium bowl, combine the chopped cooked shrimp, mayo, and 1 tablespoon of sriracha. Stir until the shrimp are fully coated in the light-orange sauce.
  3. Mash the avocados with lime juice. Dice the cucumber into small cubes. Ensure all components are ready for assembly.
Assembly
  1. Lightly oil a 1-cup measuring cup. Press 1/4 of the shrimp mixture into the bottom, followed by a layer of avocado, then cucumber, and finally the sushi rice. Press down firmly to compress.
  2. Carefully flip the mold onto a plate and lift slowly to reveal the stack.
  3. Top with sesame seeds, green onions, and a thin drizzle of sriracha.

Notes

Use a wet spoon to pack the rice to prevent sticking.
Ensure the rice is fully cooled before assembly to keep the cucumber crisp.