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Spicy Shrimp Sushi Stacks

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These Spicy Shrimp Sushi Stacks are a playful, no-roll sushi appetizer featuring layers of creamy spicy shrimp, seasoned sushi rice, crisp cucumber, and avocado. Perfect for parties or a fun dinner, they deliver all your favorite sushi bar flavors in an easy, stackable form.

Ingredients

Scale
  • 1 cup uncooked sushi rice (about 200 g)
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 ounces cooked shrimp, peeled and deveined
  • 3 tablespoons mayonnaise (preferably Kewpie or regular)
  • 1–2 tablespoons sriracha, to taste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 small English cucumber, diced
  • 1 large avocado, sliced or diced
  • 2–3 nori sheets, cut into small squares
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (black or white)
  • Optional: pickled ginger, wasabi, diced mango

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear. Add to a small saucepan with 1 1/4 cups water. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
  2. While rice rests, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds or until sugar dissolves. Gently fold into the hot rice. Let rice cool to room temperature.
  3. Chop cooked shrimp into bite-sized pieces. In a bowl, mix mayonnaise, sriracha, and soy sauce. Add shrimp and toss to coat. Set aside.
  4. Dice cucumber and avocado. Cut nori sheets into squares sized to your molds. Thinly slice green onions. Toast sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring often.
  5. Line a muffin tin or food ring with plastic wrap. Layer 1-2 tablespoons seasoned sushi rice, then 1 tablespoon diced cucumber, 1 tablespoon avocado, and 2 tablespoons spicy shrimp mixture. Place a square of nori on top. Press gently after each layer. Chill stacks for 5-10 minutes.
  6. Carefully lift stacks from molds using plastic wrap. Flip onto a plate so nori is at the bottom. Sprinkle with toasted sesame seeds and sliced green onion.
  7. Serve immediately with extra sriracha, soy sauce, or pickled ginger on the side. Optionally, drizzle extra spicy mayo over the top.

Notes

For best results, let rice cool before assembling to avoid wilting veggies. Press layers gently but firmly for neat stacks. Use tamari for gluten-free. Stacks are best eaten within a couple hours; chill before serving for best texture. Customize with mango, pickled ginger, or swap proteins as desired.

Nutrition

Keywords: spicy shrimp sushi stacks, sushi appetizer, easy sushi, party appetizer, shrimp sushi, Japanese, sushi stack recipe, gluten-free sushi, no-roll sushi

Find it online: https://blairrecipes.com/spicy-shrimp-sushi-stacks-recipe-easy-sushi-party-appetizer/