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If you love sushi, you’re sure to love this sushi stack! Plump shrimp mixed in a creamy mayo and sriracha sauce on top of crunchy cucumbers, silky avocado, and sticky sushi rice. Think California roll, but with shrimp instead of crab. It’s a fun deconstructed sushi roll that’s perfect for a party or an easy weeknight meal.
Sushi is a delicious and healthy meal option, but sometimes it can be a little bit time-consuming to make. That’s why I love sushi stacks! They are a deconstructed version of the classic sushi roll that is quick and easy to put together. In this recipe, I will show you how to make a spicy shrimp stack that’s inspired by Skinnytaste. She created a video for a spicy California shrimp stack that’s basically a shortcut to a sushi recipe, and I had to try it myself!
why you’ll love this Sushi Stack Recipe
- So fun. There’s something so satisfying about piling all the ingredients into a measuring cup and flipping it over. It’s fun to make and even more fun to enjoy!
- Easy to make. Compared to making sushi rolls, this deconstructed version is a piece of cake!
- Quick to assemble. This recipe comes together in about 15 minutes, perfect for a weeknight meal or party appetizer.
- Healthy and flavorful. Sushi is typically a very healthy meal, and this recipe is no exception. The shrimp is high in protein, and the cucumbers and avocado are a great source of healthy fats.
Ingredients to make Shrimp Sushi Stack
- Short grain rice: I find that short-grain rice holds better in this sushi stack compared to long grain rice. I recommend using Lundberg Organic Sushi Rice which is grown specifically for sushi – it will give the best results for this recipe.
- Shrimp: You’ll need about 12-16 large shrimp for this recipe. I like to use pre-cooked shrimp to make things even easier, but you can definitely use raw shrimp if you prefer.
- Cucumber: I used Persian cucumbers in this recipe because they are small and have a thin skin. If you can’t find Persian cucumbers, feel free to use regular cucumbers instead.
- Avocado: You’ll need one large avocado or two small avocados for this recipe.
- Sriracha sauce: This is optional, but I love the flavor that sriracha adds to the dish. If you don’t like spice, you can leave it out or add less than what the recipe calls for.
- Soy sauce & rice vinegar: When added to the rice, these two ingredients add a boost of flavor. If you don’t have rice vinegar, you can use white vinegar instead.
How to make A sushi stack
It’s important to make sure you prep everything first so that when it comes time to assemble the sushi stack, everything is ready to go.
set up the shrimp, avocado & Rice
- In a medium bowl, add the cooked shrimp, mayonnaise, and sriracha.
- Gently fold and combine the mayo and sriracha with the shrimp until evenly coated.
- In another small bowl, add the avocado with salt and pepper.
- Mash the avocado until smooth.
- In a third small bowl, combine the cooked rice with soy sauce and rice vinegar.
- Mix until well combined.
stack RICE in a cup & flip
- Layer half the shrimp mixture, half the cucumbers, followed by half the mashed avocado, and finally half the rice mixture.
- Carefully turn the cup upside down to turn the stack out onto a plate.
- Slowly lift the cup to reveal the stack.
Tips for making A sushi stack mold
- Grease the measuring cup. This will help everything release easily from the cup in one neat stack without sticking to the edges. Give it a couple taps if needed to help release it.
- Use a cookie cutter instead. Look for one that is about 3.5 inches wide and as tall as possible. The cookie cutter is easier than the measuring cup to ensure a flawless stack every time.
- Cook the shrimp ahead of time. This will save you time when assembling the stacks. You can either cook them yourself or buy pre-cooked shrimp from the seafood counter at your local grocery store.
- Only make what you’re going to eat. This dish is best served fresh and doesn’t store well. If you’re making it for a party, only make as many as you think your guests will eat.
popular substitutions & additions
- Try it with tuna. You can use sushi-grade tuna or even canned tuna.
- Add a layer of fruit. I recommend chopped mangoes or pineapple that would really compliment the Asian-inspired flavors in this sushi stack.
- Add furikake. This Japanese seasoning is typically used on rice, but it would be a great addition to this recipe.
- Try it with brown rice. If you’re looking for a healthier option, you can use brown rice instead of white sushi rice. Just keep in mind that the texture will be different, and the stacks may not hold together as well.
- Add a rice paper (or nori) layer. If you want to add a little bit of seaweed flavor, try adding a layer of rice paper or nori in between the rice and avocado.
how to store your shrimp sushi stack
I don’t recommend storing this dish for more than an hour or two. The rice will start to get mushy, and the avocado will brown. If you do have leftovers, I recommend storing each component in separate containers in an airtight container in the fridge.
how long will a sushi stack last in the fridge?
When stored separately in an airtight container, a sushi stack will last in the fridge for about 24 hours. Beyond that, the rice will start to get mushy, and the avocado will brown.
Frequently asked questions
Yes! Just replace the sushi rice with cauliflower rice. To keep the cauliflower rice from spreading around, you’ll need to add a binder. You can use the mayo sriracha sauce or even mix in the avocado in with the cauliflower rice.
Yes! Just replace the shrimp with tofu. You can either use firm tofu or, even better, marinated grilled tofu.
I recommend serving it cold. If your teeth are sensitive to cold, room temperature is as warm as I’d go.
This shrimp sushi stack is a fun and easy way to enjoy deconstructed sushi. You can customize it with your favorite ingredients or try out one of my suggested substitutions or additions. The best part is that it’s perfect for any occasion since you can make as many or as few servings as you need. So whether you’re looking for a quick and easy weeknight meal or want to impress your guests at your next party, this shrimp sushi stack recipe is sure to please. Enjoy!
More shrimp recipes:
- Shrimp Cocktail in Avocado Bowls
- Honey Walnut Shrimp
- Shrimp Avocado Salad
- Shrimp Lettuce Wraps
- Shrimp & Broccoli Stir Fry
- Lemon Herb Shrimp and Rice
- Coconut Red Curry Shrimp
If you try this feel good Shrimp Sushi Stack recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Sushi Stack
Video
Ingredients
- 8 ounces cooked shrimp finely chopped
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 1 ½ cups Lundberg sushi rice cooked
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 small avocado mashed
- Salt and pepper to taste
- 2 Persian cucumbers diced
- Cooking spray
- Toasted sesame seeds for serving
Instructions
- In a medium bowl, mix together shrimp, mayonnaise and sriracha. Set aside.
- In a another small bowl, mash the avocado with salt and pepper. Set aside.
- In a third small bowl, combine the cooked rice with soy sauce and rice vinegar. Set aside.
- Spray a 1 cup dry measuring cup with cooking spray. Layer half the shrimp mixture, half the cucumbers, followed by half the mashed avocado and finally half the rice mixture.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Repeat with the remaining ingredients to make a second stack. Sprinkle with sesame seeds and serve immediately!
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Unfortunately this one wasn’t one of my favorite recipes. Probably a preference thing though. I was hesitant on the 2 tablespoons of rice vinegar and I really think it would have been better without. It was also a lot of mayo. I would probably try again with some modifications. It was still nice having something different for dinner.