Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks are a visual and culinary delight—layers of seasoned sushi rice, velvety avocado, and tender, spicy shrimp piled high and drizzled with sesame seeds. They capture sushi’s bright, clean flavors in an accessible, deconstructed form that’s perfect for entertaining or a fun dinner at home.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Sushi rice – Sticky and slightly seasoned with rice vinegar for that authentic sushi base
• Avocado – Creamy texture and rich flavor that balances the spice
• Shrimp – Cooked and tossed in a spicy sauce (like sriracha mayo or chili garlic sauce) for heat and depth
• Sesame seeds – For nuttiness and a subtle crunch
• Green onions or cilantro – Optional fresh garnish to brighten each stack
• Optional: soy sauce or tamari – For extra umami

Tools You’ll Need

• Rice mold or round cutter – Helps you form neat, uniform stacks
• Bowl and spoon – To scoop and layer the rice
• Mixing bowl – To toss the shrimp in the spicy sauce
• Measuring spoons – For precise seasoning
• Small plate or serving tray – To elegantly present the stacks

Instructions

Step 1: Prepare the Sushi Rice

I cook sushi rice according to package instructions, then season with rice vinegar, a touch of sugar, and salt while it’s still warm. I let it cool slightly so it’s sticky but easy to work with.

Step 2: Dress the Shrimp

I toss cooked shrimp with a spicy sauce—typically a mix of mayo and sriracha, or chili garlic sauce—until each shrimp is well coated in heat and flavor.

Step 3: Build the Stacks

Using a rice mold or ring, I press a layer of rice into the bottom, followed by sliced avocado, then top with the spicy shrimp mixture. I gently lift the mold to reveal layered perfection.

Step 4: Garnish

I sprinkle toasted sesame seeds on top, and optionally finish with chopped green onions or cilantro for freshness and color.

Step 5: Serve Immediately

Sushi rice is best enjoyed fresh at room temperature. I serve the stacks promptly so textures stay intact and flavors shine.

Tips

Sticking rice: Wet your fingers or spoon lightly to prevent rice from sticking while molding.

Spice control: Adjust the heat by varying the amount of sriracha or chili sauce.

Texture balance: Ripe but firm avocado works best for clean layers that hold shape.

Variations: You can swap shrimp with spicy tuna, crab, or even cooked mushrooms for a vegetarian twist.

Ways to Serve

These stacks shine as an elegant appetizer or fun main dish. I love serving them with soy sauce, pickled ginger, and wasabi. They also work beautifully on a sushi platter with edamame or a seaweed salad.

Frequently Asked Questions

Will the avocado brown?

Yes, avocado can oxidize. To slow this down, gently toss slices in lemon or lime juice before layering.

Can I assemble these in advance?

You can prep the rice and shrimp separately but stack them just before serving to maintain quality and appearance.

Is this a gluten-free dish?

Typically yes—just be mindful to use gluten-free soy sauce or tamari if needed.

See You in the Kitchen

I hope you enjoy making these Spicy Shrimp Sushi Stacks—they’re fun, colorful, and bursting with fusion sushi flavor. Let me know how yours turn out or what topping combinations you explore next!

Happy Cooking!

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