Description

These Spicy Shrimp Sushi Stacks are the perfect no-roll sushi recipe—packed with tender shrimp, seasoned sushi rice, creamy avocado, crisp cucumber, and spicy mayo. Whether served as a stunning appetizer or a deconstructed sushi bowl dinner, they bring sushi restaurant vibes to your home kitchen—without the rolling pin.

Ingredients

Scale

1 lb (450 g) large shrimp, peeled and deveined
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
2 tsp (8 g) sugar
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) sriracha sauce
½ cup (120 g) mayonnaise
1 cup (200 g) sushi rice
1½ cups (360 ml) water
1 tbsp (15 ml) rice vinegar (for rice)
½ tsp (3 g) salt
1 avocado, sliced
1 small cucumber, julienned
1 tbsp (10 g) sesame seeds (optional)
Fresh cilantro or green onions, chopped (optional garnish)

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Instructions

Cook the Rice: Rinse rice thoroughly. Combine with water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat, stir in 1 tbsp rice vinegar and salt. Cover and let sit for 10 minutes.
Cook the Shrimp: Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from skillet.
Make the Sauce: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Toss cooked shrimp in sauce and return to skillet for 1 minute to coat.
Make Spicy Mayo: Mix mayonnaise with 1–2 tsp sriracha to taste.
Assemble the Stacks: Using a round mold or cleaned can, layer rice, then shrimp, avocado slices, and cucumber. Press lightly as you go.
Garnish and Serve: Drizzle with spicy mayo. Sprinkle with sesame seeds, cilantro, or green onions. Serve immediately.

Notes

No mold? Use a cleaned soup can with both ends removed.

Make it mild by reducing the sriracha.

Try additions like mango, tempura crumbs, or pickled ginger for variety.

Make bowls instead of stacks for a casual twist.

Best served fresh—assemble just before serving for peak texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Entrées
Method: Layered / No-Roll
Cuisine: Japanese-Inspired