Name: Shrimp Sushi Stack Recipe
Prep time: PT-488734H11M25S
Cook time: PT-488734H11M25S
Total time: PT-488734H11M25S
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 2 ½ cups water; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 1 lb cooked shrimp, diced (peeled & deveined); 1 tbsp soy sauce; 1 tsp sesame oil; ½ tsp grated ginger; 2 avocados, diced; 1 tbsp lime juice; Pinch of salt; ¼ cup spicy mayo (mayonnaise + sriracha to taste); 1 tbsp sesame seeds; 2 green onions, sliced thin; Nori sheets, cut into thin strips (optional)

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Table of Contents

Introduction: Why You’ll Love This Recipe

There’s something undeniably fun about sushi at home. But let’s be honest—rolling perfect sushi can be tricky and intimidating. That’s where the Shrimp Sushi Stack Recipe shines. Instead of rolling, you’ll simply layer seasoned sushi rice, tender shrimp, creamy avocado, crisp cucumber, and a drizzle of spicy mayo into beautiful stacks.

This style is sometimes called deconstructed sushi—all the flavors you love in an elegant and simple stack. You don’t need advanced knife skills or a sushi mat, just a mold or even a measuring cup.

If you want to master the base of this recipe, a good place to start is learning how to make perfect sushi rice, it’s the foundation of every good stack.

What Is a Shrimp Sushi Stack Recipe?

A shrimp sushi stack is exactly what it sounds like: a no-roll, layered version of sushi where the ingredients are packed into a cylindrical mold or cup, then flipped onto a plate to reveal neat, colorful layers. It’s visually stunning and endlessly customizable.

Think of it as the “lazy roll” that still feels restaurant-worthy. Popular versions often feature:

A base of seasoned sushi rice
Creamy avocado slices
Crunchy cucumber cubes
Plump shrimp (cooked, sautéed, or tempura)
A drizzle of spicy mayo or eel sauce

The Core Components

Every delicious stack begins with the right balance of textures and flavors:

Rice: Short-grain sushi rice, seasoned with rice vinegar, sugar, and salt.
Shrimp: Usually cooked for simplicity and safety, though some opt for tempura or sashimi-grade shrimp.
Veggies: Avocado for creaminess, cucumber for crunch, sometimes mango for sweetness.
Seasoning & Umami: Furikake, sesame seeds, nori flakes, or tobiko.
Sauce: Classic spicy mayo (mayo + sriracha), but eel sauce or ponzu works beautifully too.

Ingredient for Shrimp Sushi Stack Recipe

Here’s what you’ll want on hand:

Core Ingredients

2 cups short-grain sushi rice
2 ½ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
1 lb shrimp, peeled, deveined, tails removed
1 avocado, diced
1 small cucumber, finely diced
¼ cup mayonnaise (Kewpie recommended)
1–2 tbsp sriracha
Soy sauce or tamari for dipping

Optional Flavor Boosts

Furikake seasoning
Tobiko or masago
Crispy fried onions
Nori strips or flakes
Mango cubes
Scallions
Ponzu or eel sauce

Shrimp Sushi Stack Recipe layered with avocado, cucumber, and spicy mayo drizzle

Equipment & Molding Options

You don’t need specialized gear. Some easy options:

Ring mold (stainless steel)
Biscuit cutter with tall sides
A 1-cup measuring cup lined with plastic wrap (cheap and effective)

Step-by-Step: Shrimp Sushi Stack Recipe

1) Cook & Season the Sushi Rice

Rinse (very important):
- Rinse 2 cups short-grain sushi rice under cold water, swishing until water runs almost clear (3–4 rinses).
Cook:
- Rice cooker: add 2½ cups water and cook per cooker settings.
- Stovetop: bring to a gentle boil, cover, simmer 12 minutes, rest 10 minutes off heat.
Season:
- In a small bowl, dissolve ¼ cup rice vinegar + 2 tbsp sugar + 1 tsp salt.
- Turn hot rice into a wide bowl; fold seasoning in with a spatula (fan or cool to warm, not hot).

Pro tip: Warm rice packs and holds stacks better than hot or cold rice.

2) Prep the Shrimp

Choose one method:

Poached shrimp (easy):
1. Boil a pot of salted water (optional: a slice of ginger).
2. Add 1 lb peeled, deveined shrimp; simmer 2–3 minutes until pink and opaque.
3. Drain; pat dry; chop into bite-size pieces (or leave whole for a top layer).
Sautéed shrimp (savory):
1. Pat dry; season lightly with soy/tamari.
2. Sauté in a slick of oil 1–2 minutes per side; cool, then chop if desired.
Tempura shrimp (crunchy):
1. Fry battered shrimp until crisp; cool slightly.
2. Use whole for dramatic height or chop for an internal layer.

3) Make the Spicy Mayo

Stir ¼ cup mayo (Kewpie if you have it) + 1–2 tbsp sriracha.
Optional: 1 tsp rice vinegar or a squeeze of lime for brightness.
Transfer to a squeeze bottle or small zip bag (snip a tiny corner) for clean drizzles.

4) Prep the Veg & Toppings

Avocado: dice 1 ripe avocado; gently toss with a few drops of lime/lemon.
Cucumber: finely dice 1 small cucumber; pat dry.
Toppings (optional but awesome): furikake, sesame seeds, nori flakes, tobiko/masago, scallions, eel sauce or ponzu.

5) Set Up Your Mold

Use a ring mold or line a 1-cup measuring cup with plastic wrap for easy release.
Lightly oil the inside of the mold or plastic wrap to prevent sticking.

6) Assemble Each Sushi Stack

For clean layers and good structure, follow this order and pack lightly after each addition:

Base – sushi rice:
- Add ⅓ cup firmly packed rice; press gently with the back of a spoon to level.
Crunch – cucumber:
- Spoon 2 tbsp diced cucumber; press lightly.
Cream – avocado:
- Add 2–3 tbsp diced avocado; press lightly.
Protein – shrimp:
- Add ¼–⅓ cup chopped or whole shrimp; press to bind layers.
Unmold:
- If using a measuring cup, invert onto the plate, then lift the cup and peel away plastic wrap.
- If using a ring mold, lift the ring straight up while pressing down gently with a spoon.

7) Finish & Garnish

Drizzle generous spicy mayo in zigzags.
Sprinkle furikake and sesame seeds; add nori flakes or tobiko for color.
Optional sauce finish: a few dots of eel sauce or a light splash of ponzu.

8) Serve

Plate 1–2 stacks per person.
Offer soy or tamari, pickled ginger, and a dab of wasabi on the side.
Pair with edamame, miso soup, or seaweed salad for a complete spread.

Variations & Swaps

This recipe is highly flexible:

Spicy Shrimp Stack: Add chili oil or double the sriracha.
Tempura Shrimp Stack: Replace boiled shrimp with tempura for crunch.
California-Inspired Stack: Add imitation crab along with shrimp.
Tuna or Salmon Version: Same method, just swap proteins.

Serving Ideas & Pairings

Serve sushi stacks with:

Edamame
Miso soup
Seaweed salad
Pickled ginger & wasabi on the side
Pair with green tea or a light lager

Make-Ahead & Storage

Prep rice and toppings separately.
Assemble stacks right before serving for best structure.
Leftovers should be eaten within 24 hours, stored in the fridge.

Troubleshooting

Stack falls apart? Rice was too hot or wet—cool and pack more firmly.
Rice too sticky? Didn’t rinse enough.
Lacking flavor? Add more furikake or drizzle ponzu.

FAQs

Can I make sushi stacks without a mold?
Yes—use a measuring cup lined with plastic wrap, invert, and lift.

Do I have to use raw shrimp?
No—cooked shrimp is easiest and safest for home use.

What kind of rice is best?
Japanese short-grain rice, properly rinsed and seasoned.

Why did my stack fall apart?
Rice was too warm/wet or not compacted enough.

Can I substitute shrimp with other proteins?
Yes—crab, tuna, or salmon stacks are common variations.

What sauce works best?
Spicy mayo is the classic choice.

Conclusion

The Shrimp Sushi Stack Recipe is proof that sushi doesn’t have to be complicated. With simple layering, fresh ingredients, and a drizzle of spicy mayo, you’ll have a dish that looks as good as it tastes. Perfect for parties, date nights, or simply treating yourself, this recipe is an easy entry point into making sushi at home.