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Spicy Shrimp Sushi Stacks

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These vibrant sushi stacks feature layers of seasoned sushi rice, creamy avocado, spicy shrimp, and umami-rich garnishes. They’re easy to assemble, customizable, and perfect for parties or a fun dinner at home.

Ingredients

Scale
  • 1 cup sushi rice (short-grain)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 ounces cooked shrimp, peeled and chopped
  • 3 tablespoons mayonnaise (preferably Kewpie)
  • 1–2 tablespoons sriracha
  • 1 teaspoon soy sauce
  • 2 teaspoons lime juice (divided)
  • 1 large ripe avocado, diced
  • Pinch of salt
  • 1/2 cup cucumber, finely diced (optional)
  • 1 tablespoon sesame seeds (black or white, lightly toasted)
  • 2 tablespoons green onions, thinly sliced
  • Nori sheets, cut into strips or crumbled
  • Extra spicy mayo for drizzling (mayo + sriracha)
  • Furikake seasoning (optional)

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Cook rice in a rice cooker or saucepan with 1 1/4 cups water. If using a saucepan, bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Let stand, covered, for 10 minutes.
  2. While rice is hot, gently fold in rice vinegar, sugar, and salt. Mix until dissolved. Spread rice on a plate to cool until just warm.
  3. In a bowl, combine cooked, chopped shrimp, mayonnaise, sriracha, soy sauce, and 1 teaspoon lime juice. Stir until shrimp is evenly coated. Taste and adjust heat and salt. Let sit for 10 minutes.
  4. In a small bowl, toss diced avocado with 1 teaspoon lime juice and a pinch of salt. Mix in cucumber if using.
  5. Lightly oil or line your mold/ramekin with plastic wrap. Spoon a layer of seasoned rice into the bottom (about 1/3 cup), pressing gently. Add a layer of avocado (about 2 tablespoons), then a generous layer of spicy shrimp (about 3 tablespoons). Press each layer gently.
  6. Place a serving plate upside-down over the ramekin. Flip, then carefully lift off the mold or peel away plastic wrap. If it sticks, run a thin knife around the edge.
  7. Garnish with sesame seeds, green onions, nori strips, and furikake. Drizzle extra spicy mayo on top. Repeat with remaining ingredients to make 4-5 stacks.

Notes

For gluten-free, use tamari instead of soy sauce. Prep all components ahead and assemble just before serving for best texture. Toss avocado with extra lime juice to prevent browning. You can swap shrimp for crab, salmon, tofu, or mushrooms for different variations. If stacks crumble, rice may be too dry—add a splash of water and mix.

Nutrition

Keywords: spicy shrimp sushi stacks, sushi party food, easy sushi recipe, shrimp sushi, sushi appetizer, Japanese party food, sushi stack recipe

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