📋 Quick Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 stacks
Cuisine: Japanese-Inspired
Difficulty: Intermediate
Calories: Approx. 320 per stack
Dietary: Dairy-Free
✨ Why You’ll Love This
Think sushi meets meal prep perfection! These Spicy Shrimp Sushi Stacks are layered with creamy avocado, crisp cucumber, spicy shrimp, and fluffy sushi rice—all finished with a hit of furikake and lime juice for that umami punch. They’re colorful, customizable, and so much easier than rolling traditional sushi!
🛒 Ingredients You’ll Need
🍚 For the Sushi Rice
250g short-grain sushi rice
480ml water
30ml rice vinegar
12g sugar
5g salt
🍤 For the Spicy Shrimp
225g cooked shrimp (peeled & deveined)
45g mayonnaise
15ml sriracha
🥑 For Assembly
150g diced avocado
150g diced cucumber
16g furikake seasoning
15ml lime juice
👩🍳 How to Make Spicy Shrimp Sushi Stacks
1. Cook the Sushi Rice
Rinse rice under cold water until the water runs clear.
Cook in a rice cooker or bring to a boil on the stovetop. Reduce to low, cover, and simmer 15–20 minutes.
2. Season the Rice
Whisk vinegar, sugar, and salt until dissolved.
Transfer rice to a bowl, drizzle vinegar mixture, and gently fold until combined. Let cool.
3. Make the Spicy Shrimp
Chop shrimp into bite-sized pieces.
Mix with mayo and sriracha in a bowl. Adjust spice level to taste.
4. Assemble the Stacks
Use a round mold or small bowl. Press a layer of sushi rice on the bottom.
Add avocado, then cucumber, then spicy shrimp on top.
Press gently and unmold carefully.
5. Garnish & Serve
Sprinkle with furikake and drizzle fresh lime juice over the top. Serve chilled.
💡 Kristy’s Tips & Variations
No mold? Use a measuring cup or ramekin as a press-and-flip trick!
Gluten-free tip: Use tamari instead of soy sauce if adding a dipping side.
Spice swap: Try Japanese mayo (Kewpie) for a richer, tangier twist.
🧮 Nutrition Info (Per Stack)
Calories Protein Carbs Fat
~320 15g 28g 16g
W-W Tip: Use light mayo or swap for nonfat Greek yogurt for a lower-point option.
❓ FAQs
Can I make these ahead?
Yes! Assemble and refrigerate for up to 24 hours—just wait to add furikake and lime until serving.
What’s the best shrimp for this?
Small cooked shrimp (51–60 count) work perfectly chopped. For raw, just boil until pink and firm.
Can I substitute the protein?
Absolutely—try spicy crab, cooked salmon, or even tofu for a pescatarian/vegetarian twist.
📝 Final Thoughts from Kristy
These sushi stacks are my secret weapon when I want something fun and flavor-packed, but don’t want to wrestle with rolling mats and sticky hands. They’re beautiful, fresh, and that spicy shrimp on top? Pure joy in every bite! 🥢🍤💫
🍽️ More Fresh Favorites
Tuna Poke Bowls with Mango
W-W-Friendly California Roll Wraps
Crispy Tofu Rice Paper Sushi
Asian Cucumber Salad with Sesame Dressing
💬 Join the Sushi Stack Craze!
If you try this recipe, tag me @KristyCookRecipes and use #SushiStackMagic. I’d love to see your stunning creations and how spicy you go! 🌶️👇