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.
Why You’ll Love This Recipe
- Visually Stunning, Zero Sushi Skills Required: These Shrimp Sushi Stacks look ultra-impressive, but they’re a breeze to assemble—no rolling or special training needed.
- Bright, Fresh Flavors: Every layer pops with delicious contrast: cool cucumber, creamy avocado, tangy-sweet rice, and zingy shrimp in spicy mayo.
- Customizable to Every Taste: Whether you like it mild or spicy, classic or inventive, this recipe is endlessly adaptable for your cravings and dietary needs.
- Ready in 35 Minutes Flat: This is weeknight luxury—fast to prep, faster to devour, and guaranteed to impress guests or treat yourself.
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!
Pro Tips for Making Shrimp Sushi Stack
- Rice Matters Most: For a Shrimp Sushi Stack that holds its shape, use sushi or short-grain rice—it’s the sticky secret that keeps those gorgeous layers intact.
- Chill Ingredients Briefly: Let your cooked rice and shrimp cool to room temperature before assembling—the layers stay crisp and stack perfectly, without wilting the avocado.
- Ring Mold Hack: No fancy mold? Use a 1-cup measuring cup lined with plastic wrap, layer everything in reverse, then flip it out for a flawless presentation!
- Customize Your Heat: Add more or less sriracha to the mayo to suit your crowd’s spice-level—tasting as you go is half the fun.
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
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Can I use frozen shrimp for Shrimp Sushi Stack?
Absolutely! Just thaw your shrimp completely, then peel, devein, and chop them into bite-sized pieces. Make sure they’re fully cooled before adding to your stacks so the layers stay crisp.
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What if I don’t have furikake seasoning?
No worries! You can substitute with a sprinkle of toasted sesame seeds and crushed nori (seaweed snack strips) for a similar flavor boost and crunch.
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How do I keep the avocado from browning in my sushi stack?
Drizzle your diced avocado with a bit of extra lime juice before layering. The citrus helps slow oxidation, so your stack stays fresh and vibrant.
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Can I make Shrimp Sushi Stack ahead for a party?
Yes, you can prep your ingredients a few hours early and assemble the stacks up to an hour before serving. Just wrap tightly and keep chilled—add garnishes at the last minute for the prettiest results.
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!
PrintShrimp Sushi Stack Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 Servings
- Category: No-Cook
- Method: No-Cook
- Cuisine: Japanese
Description
This Shrimp Sushi Stack recipe offers a delightful twist on traditional sushi presentation. Layers of sushi rice, avocado, cucumber, and spicy shrimp are stacked for a visually appealing and flavorful dish.
Ingredients
Sushi Rice:
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
Spicy Mayonnaise:
- 2/3 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons fresh lime juice
Sushi Stack:
- 1 lb cooked shrimp, diced
- 1 cup avocado, diced
- 1 cup cucumber, diced
- 2 tablespoons furikake seasoning, to garnish
Instructions
- Cook the Sushi Rice: Prepare sushi rice according to package instructions, then mix in rice vinegar and sugar.
- Make Spicy Mayo: Combine mayonnaise, sriracha, and lime juice in a bowl.
- Prepare Shrimp: Toss shrimp with 2 tablespoons of spicy mayo.
- Assemble Stack: Layer rice, avocado, cucumber, and shrimp in a ring mold on a plate.
- Finish and Serve: Drizzle with remaining spicy mayo, sprinkle furikake seasoning, and serve.
Notes
- Use sushi or short-grain rice for ideal texture.
- Precooked or fresh shrimp can be used.
- Cool and chop shrimp before use.
- Peeling cucumber and ripe avocado is recommended.
- Adjust sriracha for desired spice level.
- No ring mold? Use a lined measuring cup.
- Serve with soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg