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Mark Anthony

SPICY SHRIMP SUSHI STACKS

These Spicy Shrimp Sushi Stacks are a bold, no-roll sushi alternative with layers of seasoned rice, spicy mayo shrimp, creamy avocado, and crisp garnishes. Quick to prep, fun to serve, and packed with sushi-style flavor—perfect for a light dinner or impressive appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 cup sushi rice or short grain rice
  • 2 tablespoons rice vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ½ lb cooked shrimp chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha adjust to taste
  • 1 avocado diced
  • 1 teaspoon lime juice
  • 1 tablespoon soy sauce optional
  • 1 teaspoon sesame oil optional
  • Black sesame seeds for garnish
  • Green onions thinly sliced (optional)
  • Nori sheets or seaweed snacks crumbled (optional for texture)

Method
 

  1. Cook the Rice: Prepare the sushi rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and salt. Let cool slightly.
  2. Prepare the Shrimp: In a bowl, mix chopped shrimp with mayonnaise and sriracha until evenly coated. Adjust spice level as desired.
  3. Dice the Avocado: Toss with a bit of lime juice to keep it fresh and green.
  4. Assemble the Stacks: Using a greased ramekin or a ½ cup measuring cup, layer the rice on the bottom, followed by avocado, then spicy shrimp.
  5. Flip and Unmold: Place a plate on top of the ramekin and flip. Tap or shake gently to release the stack.
  6. Garnish and Serve: Top with sesame seeds, green onions, soy sauce, and crumbled nori if using. Serve immediately.

Notes

Spicy Shrimp Sushi Stacks – Helpful Tips

Cooking Tips & Techniques
Use sushi rice or short-grain rice cooked with rice vinegar, sugar, and salt for that authentic sushi flavor.
Let the rice cool slightly before stacking—it should be warm, not hot, to prevent wilting your ingredients.
Use cooked shrimp (tail-off) and chop into bite-sized pieces for easy layering.
Mix the shrimp with sriracha mayo or your favorite spicy sauce for bold, creamy flavor.
Use a food ring mold or clean ramekin to stack the layers neatly—press each layer down gently for stability.
Serving Suggestions
Drizzle with extra sriracha mayo, soy sauce, or eel sauce just before serving.
Garnish with sesame seeds, green onions, nori strips, or avocado slices for color and crunch.
Serve chilled or room temperature as an appetizer, light lunch, or party bite.
Pair with miso soup, seaweed salad, or edamame to complete the sushi experience.
Serve with chopsticks or small forks for easy, elegant presentation.
Make-Ahead & Storage
Make-Ahead: Prep the rice, shrimp, and sauce in advance—assemble stacks just before serving to maintain shape.
Refrigerator: Store assembled stacks (covered) in the fridge for up to 24 hours.
Freezer: Not recommended—fresh ingredients like avocado and mayo-based sauces don’t freeze well.
Reheat: Best served cold or at room temp. If using warm rice, let it cool before stacking.
Tasty Variations to Try
California Style: Use imitation crab, cucumber, and avocado with a drizzle of wasabi mayo.
Tuna Poke Stack: Swap shrimp for raw or seared tuna and add mango chunks for a tropical twist.
Low-Carb Option: Use cauliflower rice or chopped cucumber as the base layer.
Crunchy Texture: Add crispy wonton strips, tempura flakes, or panko on top.
Vegetarian Version: Omit shrimp and layer with avocado, carrot ribbons, cucumber, and spicy tofu.