Spicy Shrimp Sushi Stacks – A Delectable Fusion of Flavors
These Spicy Shrimp Sushi Stacks are a flavorful twist on traditional sushi rolls, offering the same bold, vibrant taste without any complicated rolling techniques. Layered in a ramekin and flipped onto a plate, each stack combines tender shrimp tossed in a creamy sriracha mayo, creamy avocado, crisp cucumber, and tangy seasoned rice. It’s the perfect balance of spicy, creamy, and fresh—all in one visually stunning presentation. Whether you’re serving guests or treating yourself to a quick sushi-inspired meal, these stacks deliver restaurant-quality flavor in a simple, customizable format.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 cup cooked short-grain sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- ½ lb cooked shrimp, peeled, deveined, and chopped
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 ripe avocado, diced
- 1 tsp lime juice
- 1 small cucumber, finely diced
- 1 sheet nori, crumbled (optional)
- 1 tsp sesame oil (for greasing mold)
- 1 tbsp soy sauce or tamari
- Black sesame seeds (for garnish)
- Scallions, thinly sliced (for garnish)
Instructions
- Cook and season the rice:
Prepare the sushi rice according to package directions. Once cooked, transfer to a mixing bowl. Add rice vinegar, sugar, and salt while the rice is still warm. Stir thoroughly to combine. Allow it to cool to room temperature. - Prepare the spicy shrimp mixture:
In a separate bowl, combine the chopped cooked shrimp, mayonnaise, and sriracha. Mix well until the shrimp is evenly coated with the creamy, spicy sauce. Adjust spice level to taste. - Season the avocado:
Dice the avocado into small cubes. Place them in a bowl and toss with lime juice and a pinch of salt to preserve color and add brightness. - Prepare the cucumber layer:
Finely dice the cucumber. If the cucumber contains large seeds, remove them before dicing. Lightly pat the diced cucumber with a paper towel to reduce moisture. - Grease your mold:
Lightly coat the inside of a ramekin or small bowl with a few drops of sesame oil. This step helps the stack release easily when inverted. - Layer the ingredients:
In the ramekin, layer the following ingredients in this order:
– 2 tablespoons of spicy shrimp
– 2 tablespoons of diced cucumber
– 2 tablespoons of seasoned avocado
– 2 to 3 tablespoons of sushi rice - Unmold the stack:
Place your serving plate over the top of the ramekin. Flip it upside down. Gently tap the mold and slowly lift it off to release the sushi stack. - Garnish and serve:
Drizzle the top with soy sauce or tamari. Garnish with black sesame seeds, sliced scallions, and crumbled nori if desired. Serve immediately for best flavor and texture.
Notes
Use cooked, chilled shrimp for convenience and food safety.
If preparing in advance, keep components separate and assemble just before serving.
This dish is best served fresh and slightly chilled.