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Spicy Shrimp Sushi Stacks with neatly layered sushi rice mashed avocado Sriracha-spiced diced shrimp cucumber and a drizzle of spicy mayo and sriracha sauce

Spicy Shrimp Sushi Stacks

Layered sushi stacks with seasoned short-grain rice, fresh avocado, cucumber, and bold sriracha-seared shrimp. A no-roll sushi recipe that looks impressive and comes together in about 30 minutes with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 stacks
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp sriracha
  • 3 tbsp mayonnaise, divided
  • 1 tsp sesame oil
  • 1 tsp soy sauce for shrimp marinade
  • 1 tbsp neutral oil for searing
  • 2 cups short-grain sushi rice, cooked
  • 3 tbsp rice vinegar rice seasoning
  • 1 tbsp sugar rice seasoning
  • 1 tsp salt rice seasoning
  • 1 large avocado, diced small
  • 1 tsp lime juice for avocado
  • 1/2 whole English cucumber, finely diced
  • 1 tsp toasted sesame seeds
  • 2 sheets nori, cut into thin strips
  • 2 tbsp soy sauce for serving
  • 1 tbsp pickled ginger for serving

Equipment

  • Skillet
  • Round Cookie Cutter or Stack Mold
  • Medium Saucepan
  • Mixing Bowl

Method
 

  1. Marinate shrimp in sriracha, 2 tbsp mayo, sesame oil, and soy sauce for 10 minutes, then sear in a hot oiled skillet for 2 minutes per side.
  2. Season hot cooked rice with rice vinegar, sugar, and salt, folding gently until glossy. Cool to just warm.
  3. Toss diced avocado with lime juice. Mix remaining mayo with a teaspoon of sriracha for the drizzle.
  4. Layer rice, cucumber, and avocado inside a lightly dampened round mold on a plate, pressing each layer firmly.
  5. Top with seared shrimp, lift the mold straight up, then drizzle with sriracha mayo and finish with sesame seeds and nori strips.

Notes

  • Wet the inside of the mold before pressing in rice for a clean release.
  • Pat shrimp completely dry before marinating for a better sear.
  • Assemble stacks just before serving to keep layers intact.
  • Pull shrimp off heat as soon as they curl into a tight C shape.