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Spicy Shrimp Sushi Stacks

Quick and customizable shrimp sushi stacks layered with seasoned sushi rice, soy-glazed shrimp, and creamy avocado, perfect for elegant dining or casual meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb shrimp, peeled and deveined (medium or large) Use fresh or fully thawed frozen shrimp.
  • 1 cup sushi rice (short-grain) Rinse well before cooking.
  • 1 ripe avocado, sliced Slice just before assembly to prevent browning.
  • 1/4 cup spicy mayo Store-bought or mix mayo + sriracha to taste.
  • 1 tablespoon soy sauce Use tamari for gluten-free.
  • 1 tablespoon rice vinegar To season sushi rice.
  • to taste pinch Salt For seasoning sushi rice.
  • for garnish Black sesame seeds Sprinkle on top.
  • for garnish Chives, chopped (optional) Use for garnish.

Method
 

Preparation
  1. Rinse 1 cup sushi rice under cold water until the water runs clear. Cook according to package instructions, typically a 1:1 rice-to-water ratio in a rice cooker or stovetop. Let rice sit for 10 minutes after cooking to steam.
  2. Transfer the cooked rice to a wide bowl and fold in 1 tablespoon rice vinegar and a pinch of salt. Spread briefly to cool to room temperature.
Cooking Shrimp
  1. Heat 1–2 teaspoons neutral oil in a skillet over medium-high heat. Add the peeled, deveined shrimp and cook for 2–3 minutes per side until opaque.
  2. Pour 1 tablespoon soy sauce over shrimp during the last 30 seconds of cooking and toss. Remove from heat.
Assembly
  1. Lightly oil a ring mold or small bowl. Place a thin layer of sushi rice at the bottom and press gently.
  2. Add a layer of shrimp (halve larger shrimp if needed), then arrange avocado slices. Repeat layers until reaching the top of the mold. Press gently to compact.
  3. Carefully lift the mold and drizzle 1/4 cup spicy mayo over each stack. Sprinkle with black sesame seeds and chopped chives.
Serving
  1. Serve immediately and enjoy! These stacks are best when fresh.

Notes

For a smoky twist, briefly grill the shrimp instead of sautéing. Store components separately for up to 2 days for optimal freshness. Refrigerate assembled stacks for up to 24 hours, but rice may firm up and avocado may brown.