Can I use regular rice instead of sushi rice?

You can , but sushi rice is stickier and holds the stack shape better. If using jasmine or basmati, just know it might not hold as firmly.

What if I don’t eat shrimp?

No worries! Try swapping with spicy crab, seared tofu, or even shredded rotisserie chicken tossed in the same sauce.

How do I store leftovers?

Store assembled stacks in an airtight container in the fridge for up to 24 hours. But let’s be real—they rarely make it past dinner.

Can I make these ahead of time?

Absolutely. Make everything earlier in the day and assemble just before serving. The rice and shrimp can be prepped up to a day in advance.

Spicy Shrimp Sushi Stacks - Chicken magic recipes

Description

These Spicy Shrimp Sushi Stacks are a fun, no-roll twist on your favorite sushi rolls! Layered with creamy avocado, savory shrimp, and seasoned rice, they’re quick, flavorful, and guaranteed to impress.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
½ cup mayonnaise
1 cup sushi rice
1 ½ cups water
1 tablespoon rice vinegar (for rice)
½ teaspoon salt
1 avocado, sliced
1 small cucumber, julienned
1 tablespoon sesame seeds (optional, for garnish)
Fresh cilantro or green onions (optional, for garnish)

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Instructions

Cook the Sushi Rice
- Rinse rice in cold water until clear.
- In a pot, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat, stir in 1 tablespoon rice vinegar and salt. Let sit covered for 10 minutes.
Prepare the Shrimp
- Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque.
- Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha in a bowl.
- Pour sauce over shrimp and cook for 1 more minute, stirring to coat.
Assemble the Sushi Stacks
- Using a round mold or cleaned can, layer sushi rice and press gently.
- Add spicy shrimp on top, then layer avocado slices and julienned cucumber.
- Garnish with sesame seeds, green onions, or cilantro. Drizzle extra sauce if desired.

Notes

Don’t have a mold? Use a small ramekin lined with plastic wrap for easy stacking.
Want it milder? Swap sriracha for sweet chili sauce.
Make-ahead friendly! Assemble up to 2 hours ahead and chill before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop, No-Bake Assembly
Cuisine: Asian-Inspired, Japanese Fusion

Nutrition

Serving Size: 1 stack
Calories: 360 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 130 mg