Shrimp Sushi Stack

Yumna Jawad
Updated

5 from 160 votes

This shrimp sushi stack is a deconstructed stack of yum! If you're a fan of California rolls or sushi in general you're sure to love this easy sushi recipe!

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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 shrimp stack made with spicy mayo shrimp, avocado, cucumbers and rice
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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.
Ingredients to make the sushi stack.

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

  1. In a medium bowl, add the cooked shrimp, mayonnaise, and sriracha.
  2. Gently fold and combine the mayo and sriracha with the shrimp until evenly coated.
  3. In another small bowl, add the avocado with salt and pepper.
  4. Mash the avocado until smooth.
  5. In a third small bowl, combine the cooked rice with soy sauce and rice vinegar.
  6. Mix until well combined.
6 image collage to show how to mix the shrimp with the sauce, mash the avocado and mix the rice with the sauce.

stack RICE in a cup & flip

  1. Layer half the shrimp mixture, half the cucumbers, followed by half the mashed avocado, and finally half the rice mixture.
  2. Carefully turn the cup upside down to turn the stack out onto a plate.
  3. Slowly lift the cup to reveal the stack.
3 image collage to show the sushi stack in the measuring cup and then coming out of the measuring cup.

Tips for making A sushi stack mold

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can I make this recipe keto or low-carb?

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.

Can I make this recipe vegan?

Yes! Just replace the shrimp with tofu. You can either use firm tofu or, even better, marinated grilled tofu.

Should I serve this sushi stack hot or cold?

I recommend serving it cold. If your teeth are sensitive to cold, room temperature is as warm as I’d go.

Chopsticks taking bite out of sushi stack made with shrimp.

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:

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!

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Sushi shrimp stack made with spicy mayo shrimp, avocado, cucumbers and rice
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Sushi Stack

This shrimp sushi stack is a deconstructed stack of yum! If you're a fan of California rolls or sushi in general you're sure to love this easy sushi recipe!
5 from 160 votes
Author Yumna Jawad
Servings 2 servings
Course Main Course
Calories 438
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Video

Ingredients
  

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

Storage:If you have leftovers, I recommend storing each component in separate containers in an airtight container in the fridge. Otherwise, the sushi stack is best enjoyed within 1-2 hours.
Tip: Use sushi rice for the best result and to keep your stack from spreading out.

Nutrition

Calories: 438kcal, Carbohydrates: 44g, Protein: 8g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 1235mg, Potassium: 956mg, Fiber: 10g, Sugar: 5g, Vitamin A: 378IU, Vitamin C: 23mg, Calcium: 63mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Asian
Course: Main Course

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Recipe Rating




Comments

    1. I am not sure, I think you’re best option would just to be to leave it out. Maybe layer the shrimp in the middle so it helps the cucumber stick to the top.

      Reply

  3. This was a hit with my 9 year old and I!! I made slight modifications only because we did not have sesame seeds nor Sriracha (Habanero sauce was used instead). Also, I used 1 tblsp mayo versus 2 and left out the vinegar.

    For us, this was soooo good! I wonder if I will ever buy sushi again. The only negative with this IMO, was that I did not make enough – I should have doubled the recipe 🤫😉. Pity we can’t post pictures here.

    Reply

    1. So glad you liked it! I know, I wish you could post pictures I would have loved to see your sushi stack! If you have Instagram, you can tag me @feelgoodfoodie and share!

      Reply

  4. I finally made some time with my granddaughter to complete another challenge. This time we reached back to May and sushi. This is a delicious recipe. My granddaughter does not like shrimp or tuna and unfortunately my tofu was definitely past its prime. We settled on chicken which went perfectly with Sriracha and avocado mayo sauce. Again like most recipes, this one’s very adaptable using quinoa and ancient grains for sushi rice.
    A sure fired winner and surprisingly filling.

    Reply

    1. Thank you, Karen! So glad you were able to make this recipe work with chicken. What a great way to bond with your granddaughter and enjoy some yummy food!

      Reply

  5. I made this one evening for dinner. I was so surprised with how easy this was! I used cooked shrimp to make it even quicker.
    The sauce that was made to coat the shrimp was so delicious.
    I would recommend this recipe if you are looking for something tasty and easy!

    Reply

  6. This recipe was sooo gooood. I would definitely make it again. I even used the chili lime recipe for the shrimp and everything was delicious.
    I wish i could post pictures here.

    Reply

    1. Thank you so much! You can join my Facebook group (Feel Good Foodies: A Community!) and share your photos with me there!

      Reply

  7. Hi Yumna

    This was soooo simple to make. Love the simplicity of everyday ingredients turned into a wow food showstopper 🤩.
    Presentation & feel of this sushi stack was if I served food from a 5 star restaurant 😂

    I love that its so versatile, we can use the idea for fish, chicken, veggies etc.
    Great way to get the kids to eat food they don’t like but made up in a pretty snack 😎🙌🙌

    Reply

    2. This was not only delicious (yes, it totally tastes like sushi 🍣), but also so simple to make! Such a great serving size as well. What’s even more awesome is rhe versatility. No shrimp or don’t eat it? No problem, fish, chicken, tofu or even eggs! Ok- not to mention a crowd pleasing (all ages), show stopping, beauty 😍 All around great recipe and concept. Definitely will be a go-to any time of the year!

      Reply

  8. My husband and I tried this sushi stack and are obsessed. I added some sweet chili sauce to the mayo and sriracha. Also added some shredded crab on top. We love Poke bowls and this recipe kind of reminded us of the bowls we usually get.

    Reply

  9. This was sooooooo GOOD (In Yumna’s voice 🤣) it was quick and easy to make!! I love all of your recipes, thank you for your amazing videos. Everytime I don’t know what to cook I go to your insta page and poof dinner!

    Reply

    1. Aww, thank you! That’s exactly what I was going for. Hope you continue to enjoy the recipes!

      Reply

  10. Loved this so much for lunch I made it for dinner for my niece. It was quick and easy and so tasty. Mine wasn’t nearly as pretty looking, but I’m okay with that. Used kewpie mayo and sriracha.

    Reply

  11. Made this for dinner tonight and it was fantastical. So quick and easy, but filling and delicious. Love your recipes!

    Reply

  12. Ooohhh yum. We all loved it. This will be a go to for my girls and I. We added pickled red onion simply because we seem to ad that to everything in life haha. So good. Thanks

    Reply

  13. I tried this recipe and it’s literally the cutest and perfect way to have sushi! It’s super easy to do and as a sushi lover I’ve had so much fun with it. You can also add whatever you’d like in the roll and it works just as well. Thank you for sharing!

    Reply

  15. Made it with grilled fish, it was just delicious, although I put jogurt with a touch of wasabi instead of Sriracha mayo, yet mind-blowing, tasted just like sushi😋

    Reply

  16. The first time I made it was so simple and easy and SO SO SO GOOD! I couldn’t stop craving it! For like a week I kept asking my husband to pick up more shrimp so I can keep making it for my lunch! 😂

    Reply

  17. Wow! This was an amazing recipe! It tastes so good that we make it every week and we still crave it. It’s a must try! 😍

    Reply

  18. I made this for dinner tonight and I was amazed at how easy it was to make and it looked so tasty! My husband and I love spice so we added sriracha on the side. Very yummy recipe. Thank you!

    Reply

  19. Pretty simple recipe yet it looks gourmet. I didn’t have cooked shrimp so I thawed and sautéed frozen raw shrimp and they worked out perfectly. I added some black sesame seeds for more colors.

    Reply

  20. I made this shrimp stack yesterday and it was almost too pretty to eat!! Thank you for this recipe! I made it once yearrrrrsss ago but totally forgot about it! I added everything but the bagel seasoning from trader joes to the top with green onions and another drizzle of sriracha since I love the heat! It was perfect with my homemade egg flower soup! 😛 Thanks Yumna!!

    Reply

  21. I’m obsessed with this recipe! It was even better than I imagined and so easy. I’m excited to make it again!

    Reply

  23. Made this for lunch today. Sooooo good! Was so simple and easy, and with my busy schedule, convenient. I love to eat with my eyes first and this was just so pretty. Thank you for sharing and giving me a go to easy and beautiful dish to make throughout the week when I don’t have much time for lunch.

    Reply

    1. I’m so happy to hear it! You’re so welcome. Always happy to be sharing these easy and delicious recipes!

      Reply

  24. I made this tonight-soooo good! Love all the flavors together! We love all your recipes. Thank you!

    Reply

  25. Tried it last night with the family, and it was delicious! Super easy to do and tastes amazing. I will do it again for sure, thanks for the recipe!

    Reply

  26. Once again, a super big hit with the family! This one was super fun for the kids to participate in as well. One child does not like shrimp and so I replaced it with salmon and it was still delicious. Love it!

    Reply

  28. My family absolutely LOVED IT!!
    such a quick and easy recipe for a busy mama.
    Thank you so much for sharing.
    Will definitely be making this often(:

    Reply

  29. We made this for dinner this week and loved it so much! So quick and easy and delicious! Perfect weeknight meal! Thank you so much!

    Reply

  30. This recipe was absolutely delicious!! Also very easy to make with all my go to ingredients. This is definitely one of my new favorite recipes!! Thank you!

    Reply

  31. I loved this recipe! I’m making right now 🙂 it’s my 2nd time making it too. Love love love it

    Reply

  32. Tried it for iftar & it was a hit! Super easy to prepare and put together and so delicious tastes like a tuna tartare or sushiiii 🥹
    Thanks for the recipe !!!

    Reply

  34. Hello there,
    Well first I’d like to say thank you for the videos you post on Instagram are extremely useful, and also for these recipes.
    Honestly, this recipe is really easy to make, very nutritious and delicious. I made it for my family and they loved it.
    I’d say that it’s one of my favorites dishes from now on, haha.
    Thanks a lot for sharing! 🌷

    Reply

  35. That sushi stack looks delicious !! It’s eye appealing will definitely make this!!

    Reply

  36. I made this with normal egyptian rice and it’s lovely to have on the second day of Eid

    Reply

  37. I made this once and plan to make it again! I did three adult portions with the siracha and two kiddie ones (1/3cup) without. It was a hit with the adults! 😋
    My 4yr old didn’t like it which I was disappointed because she loves sushi (4yr olds have a mind fo their own).
    My husband kept complementing it and he is such a sushi snob, only eats at authentic restaurants etc etc.. so that was the biggest validation for me. will make again! Wonder if it’ll work as well with salmon or seared fish? 🤔

    Reply

    1. That’s what I like to hear! I’m glad to hear the adults enjoyed it. It should work well with other seafood options like salmon for sure!

      Reply

  38. This dish was delicious and easy and quick to prepare. I served it with edamame and banchan style spinach (with chopped green onions, minced garlic, sesame oil, and rice vinegar).

    Reply

  39. I made this a few days ago!! Turned out so pretty, and a lot of people commented on it when I posted it! Make sure to pair it with seaweed to make it taste exactly like sushi! I also liked adding some sesame oil to the rice. Adding more sriracha on top and cilantro/parsley for garnish makes it look even better! Wish I could share a picture of how great it turned out! Thanks for the recipe!!

    Reply

  40. This was sooo good, and for the first time in a lifetime I had all the ingredients, super easy, quick and delicious!

    Reply

  42. This was so amazing and so easy and fun to make! It does taste like sushi, and everyone loved it. Thank you.

    Reply

  43. This was amazing and so easy to make!! It does taste like sushi, and was so fun to make.

    Reply

  44. This recipe is so easy and delicious!! It really helps break up the monotony of making the same old thing for dinner every week. My fiancé and I love it!

    Reply

  45. Absolutely love! This was so simple and easy to make plus delicious. We added some edamame on the side. This was easily added to our routine of quick monthly meals!

    Reply

  46. I’ve made this 3 times. It’s so good! My 4 year old will eat two of them. The presentation is so pretty and the flavors are so good. I was shocked with how easily this came together. Definitely doesn’t hurt the budget either. I want to try it with crab. Thank you for sharing.

    Reply

  47. This shrimp stack is out of this world i made it for my family and now it’s making it’s way to my favourite meals . So easy and so yummy ❤️

    Reply

  48. This was better than expected. I loved it so much I made it two days in a row. Super easy to make and takes very little prep! So good!

    Reply

  49. Made this twice already! It is so good and easy. Love that it can be prepared ahead of time as well

    Reply