Shrimp Sushi Stack Recipe

If sushi night at home sounds dreamy but the idea of rolling your own is a little intimidating, meet your new favorite shortcut: the Shrimp Sushi Stack! This colorful, flavor-packed dish gives you all the best parts of a sushi roll—perfect rice, creamy avocado, crisp cucumber, buttery shrimp, and that signature spicy mayo—in one glorious, picture-perfect stack.

Ingredients You’ll Need

One of the joys of a Shrimp Sushi Stack is how streamlined but essential the ingredient list is! Each component plays a key role, bringing a new texture or flavor pop—so don’t skip any if you can help it.

• Sushi Rice: The ideal base—short-grain sushi rice gets perfectly sticky, sweet, and tangy with a hit of rice vinegar and sugar.
• Rice Vinegar: Adds a gentle acidity that makes the rice taste just like your favorite sushi spot.
• Granulated Sugar: A touch of sweetness rounds out the salty, vinegary notes in the rice.
• Mayonnaise: Creamy, rich, and the base of that irresistible spicy mayo (Japanese Kewpie-style if you have it!).
• Sriracha: Brings zesty heat and savoriness to the shrimp and sauce—adjust as you like!
• Lime Juice: Brightens up the spicy mayo and balances everything with a fresh citrusy zing.
• Cooked Shrimp: Meaty, sweet, and the star of the show—use pre-cooked, or quickly boil your own and chop them up.
• Avocado: Adds luxurious creaminess and a mild flavor that plays beautifully with the seasoned rice and spicy shrimp.
• Cucumber: Brings crunch and coolness, a classic balancing act in any sushi-inspired bite.
• Furikake Seasoning: The finishing flourish—this Japanese blend of seaweed, sesame, and sometimes dried fish or egg, adds a salty, umami crunch on top.

Variations

This Shrimp Sushi Stack can absolutely be your creative canvas! It’s super easy to swap in favorites, mix up flavors, or tweak it for allergies and preferences—don’t be afraid to make it your own.

• Crab or Salmon Stacks: Substitute cooked crab meat or diced sushi-grade salmon for shrimp for a different spin.
• Veggie-Only Version: Double up the avocado and cucumber, or add thin strips of carrot, radish, or bell pepper for a meatless delight.
• Spicy Tuna Stack: Use lightly mashed canned or sushi-grade tuna tossed with spicy mayo in place of shrimp for a bold, classic flavor.
• Vegan Adaptation: Use vegan mayo and replace the shrimp with tofu cubes or marinated mushrooms.
• Lower Carb Option: Swap cauliflower rice for the sushi rice to cut down carbs while keeping the texture close to the original.

How to Make Shrimp Sushi Stack

Step 1: Prepare Sushi Rice

Begin by cooking your sushi rice according to package directions—this is key for achieving that signature stickiness! Once cooked, transfer the rice to a bowl and gently fold in the rice vinegar and sugar while the rice is still warm. This classic sushi rice blend creates a flavorful, slightly sweet, and tangy foundation.

Step 2: Make the Spicy Mayo

In a small mixing bowl, whisk together the mayonnaise, sriracha, and fresh lime juice until silky smooth. This sauce is liquid gold for your Shrimp Sushi Stack, so don’t be shy—taste and adjust the spice level to your liking!

Step 3: Season the Shrimp

Chop your cooked shrimp into small, bite-sized pieces. Toss them with about 2 tablespoons of your spicy mayo, coating every morsel with flavor. Set the mixture aside—it’ll be the eye-catching topper for your sushi stacks.

Step 4: Layer the Stack

On a plate, set down a square of parchment and place a ring mold (or lined measuring cup for a DIY hack) on top. Spoon in a layer of sushi rice, pressing gently. Follow with an even sprinkle of diced avocado, then a layer of diced cucumber. Top it all with a generous mound of your spicy shrimp mixture.

Step 5: Finish and Garnish

Carefully slide off the ring mold to reveal your beautiful Shrimp Sushi Stack. Drizzle on extra spicy mayo if you’re feeling saucy, and finish generously with furikake seasoning for a final burst of umami, crunch, and color. Serve right away for the best experience!

How to Serve Shrimp Sushi Stack

Garnishes

The magic is in the finishing touches! Shower each Shrimp Sushi Stack with extra furikake, a drizzle of spicy mayo, and a scattering of thinly sliced green onion or black sesame seeds for that sushi-bar flourish.

Side Dishes

Pair your sushi stacks with simple miso soup, a crisp seaweed salad, or a chilled glass of ginger ale to round out your meal without overpowering those beautifully layered flavors.

Creative Ways to Present

Try building mini Shrimp Sushi Stack bites in a muffin tin for a party appetizer, serve on small plates for a sushi “tower” dinner, or layer in clear glass jars for a fun grab-and-go, picnic-ready meal!

Make Ahead and Storage

Storing Leftovers

If you have leftover Shrimp Sushi Stack, wrap each stack snugly with plastic wrap and store in the fridge for up to 1 day—the rice texture and fresh veggies are best enjoyed sooner rather than later.

Freezing

It’s best not to freeze these stacks, as the avocado and cucumber lose their lovely texture and freshness—this recipe shines when served fresh.

Reheating

No need to reheat! The Shrimp Sushi Stack is meant to be enjoyed chilled or at room temperature—just unwrap, garnish, and dive in straight from the fridge.

FAQs

Final Thoughts

If you’re longing for sushi with a playful twist and minimal fuss, the Shrimp Sushi Stack brings all the joy and flavor to your table—no rolling mat required. Give it a try, have fun layering, and get ready to wow your friends and family with a fresh, restaurant-worthy dish right at home!

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