Name: Spicy Shrimp Sushi Stacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup uncooked short-grain sushi rice; 2 cups water; 2 Tbsp rice vinegar; 1 Tbsp sugar; 1 tsp salt; 1 cup cucumber, diced; 1 cup avocado, mashed; Juice of ½ lime; Salt to taste; ½ lb cooked shrimp, diced; 3 Tbsp mayonnaise; 1 Tbsp sriracha (adjust to taste); 4 tsp furikake or sesame seeds

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I created this dish to capture all the flavors of sushi in a fun, deconstructed stack—with creamy avocado, tangy vinegar rice, crisp cucumber, and spicy mayo shrimp layered together for a colorful, restaurant-style bite at home.

Why You’ll Love This Recipe

I love how easy these stacks are compared to rolling sushi—no bamboo mats or precision slicing. Every bite hits all the flavor notes: the savory shrimp, creamy avocado, fresh cucumber, and slightly sweet-tangy rice. Plus, the presentation always impresses guests—even when I make it on a busy weeknight.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked short-grain sushi rice
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 cup cucumber, diced
1 cup avocado, mashed
Juice of ½ lime
Salt to taste
½ lb cooked shrimp, diced
3 tablespoon mayonnaise
1 tablespoon sriracha (adjust to taste)
4 teaspoon furikake or sesame seeds

directions

Rinse the rice until the water runs clear. Cook with water; once done, fold in vinegar, sugar, and salt while still warm. Let cool slightly.
Mix diced cucumber with mashed avocado, lime juice, and salt.
Toss the shrimp with mayo and sriracha until evenly coated.
Lightly oil a 1-cup measuring cup or ring mold. Press ¼ cup rice into the bottom.
Add a layer of the avocado–cucumber mixture, then the shrimp. Top with more rice if desired.
Flip onto a plate, remove the mold, and sprinkle with furikake or sesame seeds. Repeat to make 3–4 stacks.

Servings and timing

This recipe makes 4 stacks. Prep time is about 10 minutes, cook time is 20 minutes, and total time is 30 minutes.

Variations

I like to swap the shrimp for spicy tuna, salmon, or crab salad.
Sometimes I add a mango or radish layer for extra brightness.
Brown sushi rice is a great alternative for extra nutrition.
I drizzle spicy mayo or eel sauce on top when I want a flavor boost.

storage/reheating

I store the components separately: rice and shrimp keep well in airtight containers in the fridge for up to 2 days. For the avocado mixture, I press plastic wrap directly on the surface to prevent browning. When ready to eat, I reassemble and serve chilled or at room temperature.

FAQs

Can I use raw shrimp?

I usually stick with cooked shrimp because it's simple, but I can poach raw shrimp in boiling salted water for 2–3 minutes until they turn pink, then chill and dice them.

Will brown rice work?

Absolutely. Brown sushi rice works well, though it may be a bit firmer. I prefer short-grain brown rice for the best texture.

How do I prevent the avocado from browning?

I mix in lime juice and press plastic wrap directly onto the surface of the mash before storing—it keeps it nice and green.

Can I make this ahead for a party?

Definitely. I prepare all the components in advance and assemble the stacks just before serving for the best taste and texture.

What if I don’t have furikake?

I just sprinkle sesame seeds or chopped nori instead—they give a similar flavor and crunch.

Conclusion

Building these Spicy Shrimp Sushi Stacks is one of my favorite ways to bring sushi vibes home without the fuss. I love how they look and taste—and the layering trick never fails to impress. Whether it’s a casual dinner or a way to wow guests, these stacks hit all the right notes.

Spicy Shrimp Sushi Stacks

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 stacks
Category: Appetizer, Main Course
Method: Stovetop, Assembly
Cuisine: Japanese
Diet: Low Calorie

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Description

A fun, deconstructed sushi dish with layers of creamy avocado, tangy vinegar rice, crisp cucumber, and spicy mayo shrimp.

Instructions

Rinse rice until water is clear. Cook with water; once done, fold in vinegar, sugar, and salt while still warm. Let cool slightly.
Mix diced cucumber with mashed avocado, lime juice, and salt.
Toss shrimp with mayo and sriracha until evenly coated.
Lightly oil a 1-cup measuring cup or ring mold. Press ¼ cup rice into the bottom.
Add a layer of avocado–cucumber mixture, then shrimp. Top with more rice if desired.
Flip onto a plate, remove mold, and sprinkle with furikake or sesame seeds. Repeat to make 3–4 stacks.