Go Back
–+ servings
Spicy Shrimp Sushi Stacks Recipe

Spicy Shrimp Sushi Stacks Recipe for a Flavorful Twist

Every bite of these Spicy Shrimp Sushi Stacks transports you to a bustling Tokyo market with fresh seafood and vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 stacks
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice Use short-grain for perfect texture.
  • ¼ cup rice vinegar Adds tanginess.
  • 1 tablespoon sugar Balances the vinegar.
  • ½ teaspoon salt Essential for flavor.
For the Shrimp Filling
  • 1 cup cooked shrimp Pre-cooked for convenience.
  • 2 tablespoons mayonnaise Creaminess enhancer; Greek yogurt can be used.
  • 1 tablespoon Sriracha Adjust according to heat preference.
For the Veggies
  • 1 piece avocado Ripe for creaminess.
  • 1 piece cucumber Fresh texture.
  • 1 cup imitation crab or shredded carrot Optional for added sweetness.
For the Assembly
  • 1 tablespoon soy sauce For drizzling; gluten-free tamari can be used.
  • 1 teaspoon sesame oil Enhances flavor.
  • 2 tablespoons green onions Fresh garnish.
  • 1 tablespoon black sesame seeds Optional for garnish.

Equipment

  • food ring mold
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until clear, then cook according to package instructions. Cool slightly and mix with vinegar, sugar, and salt.
  2. Chop cooked shrimp and mix with mayonnaise and Sriracha; set aside.
  3. Dice avocado and cucumber, mix with optional ingredients, drizzle with soy sauce and sesame oil, and toss gently.
  4. Layer sushi rice, veggies, and shrimp filling in a food ring mold, pressing down each layer.
  5. Remove the mold, garnish with green onions and sesame seeds, and serve with extra Sriracha or soy sauce.

Nutrition

Serving: 1stackCalories: 250kcalCarbohydrates: 35gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Use short-grain sushi rice for best texture. Mix veggies gently to preserve avocado. Adjust Sriracha based on heat preference. Firmly press layers for cleaner presentation. Add garnishes just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!