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!
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!
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.
Ingredients:
For the Rice:
1 cup short-grain rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
For the Spicy Shrimp:
1/2 pound cooked shrimp, peeled and deveined
3 tablespoons mayonnaise
1 tablespoon sriracha sauce
For Assembly:
1 cup diced avocado
1 cup diced cucumber
4 teaspoons furikake (Japanese rice seasoning)
1 tablespoon lime juice
Instructions :
Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. In a rice cooker or a pot, combine the rinsed rice and 2 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and water is absorbed.
Prepare the Sushi Rice Seasoning: In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl and drizzle the sushi rice seasoning over it. Gently fold the seasoning into the rice using a rice paddle or spatula. Let the seasoned rice cool to room temperature.
Make the Spicy Shrimp: In another bowl, combine the cooked shrimp, mayonnaise, and sriracha sauce. Mix until the shrimp is coated evenly with the spicy mayo.
Assemble the Sushi Stacks: In small molds or bowls, layer the ingredients to create the sushi stacks. Start with a layer of seasoned rice at the bottom of each mold. Press down gently to compact the rice. Next, add a layer of diced avocado, followed by a layer of diced cucumber. Top with a layer of the spicy shrimp mixture.
Final Touches: Press down gently on the ingredients to compact the stacks. Carefully remove the molds to reveal the sushi stacks.
Garnish: Sprinkle each stack with furikake and drizzle with lime juice.
Serve: Enjoy the Spicy Shrimp Sushi Stacks immediately.
