• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Spicy Shrimp Sushi Stacks

[heart_this] · Aug 28, 2017 · 71 Comments

Spicy Shrimp Sushi Stacks

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Sushi is always a good option for eating out; it’s also fun to make at home and I like to change things up like in these spicy shrimp sushi stacks. This is a really simple change up on sushi where all of the flavours of a sushi roll are served in a stack, in this case a spicy shrimp sushi with avocado and cucumbers. This recipe starts off with sushi rice which is a short grained rice, which when cooked gets sticky, and it’s seasoned with a touch of vinegar, sugar and salt after cooking. The next layer is a cool and creamy avocado and cucumber layer with diced avocado and cucumbers seasoned with lime juice and salt. The final layer is the spicy shrimp with large chunks of cooked, diced shrimp mixed up with mayo and sriracha chili sauce. The trick to stacking these nicely is to use a circular tube where you place one layer in and pat it down before placing the next layer in. You can buy circular cookie cutter like cylinders specifically designed for this or you could just wing it like I do and use an empty tin can (like a soup can) where you remove the top and bottom. I also like to use a 1 cup measuring cup where I lightly oil it, push each layer down into it and then flip it onto the plate before sliding the cup off. I like to make these with cooked shrimp but feel free to replace it with raw tuna or salmon, etc. This spicy shrimp sushi stacks is sure to impress at you next get-together!

Spicy Shrimp Sushi Stacks
Spicy Shrimp Sushi Stacks
Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks
Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

ingredients
    For the sushi rice:
  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the avocado and cucumber layer:
  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste
  • For the spicy shrimp:
  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • For the stacks:
  • 4 teaspoons furikake
directions
    For the sushi rice:
  1. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  2. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  3. For the avocado and cucumber layer:
  4. Mix everything.
  5. For the spicy shrimp:
  6. Mix everything.
  7. For the stacks:
  8. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixture and a sprinkle of furikake.
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.
Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.
Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Spicy Tuna and Avocado Cucumber Sushi Bites
Sesame Crusted Seared Ahi Tuna ‘Sushi’ Salad with Wasabi Vinaigrette
Ahi Tuna Poke Bowl
Buffalo Chicken Sushi
Ahi Tuna Tostadas

Food, Gluten-free, Japanese, Low-carb, Recipe, Shrimp

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Anonymous says

    August 29, 2017 at 12:21 am

    OMG, this looks delicious! I wondered if there is anything I can substitute for the Sriracha sauce. I don't mind a little "bite" but I find this sauce to be too hot for my taste… Thank you.

    Reply
    • Crystal Cline says

      February 28, 2021 at 12:23 am

      You can put it in a bowl & add a little sugar to it & that should bring down the spice a notch.

      Reply
    • Beani says

      May 12, 2021 at 1:50 pm

      Just use less. Or thin out some gochujang and mix with Mayo in the same ratio

      Reply
    • Lauren says

      August 23, 2022 at 5:05 pm

      Sweet chili sauce would be delicious…. The sweetness helps with the heat it does have a bite but maybe add a Lil tiny dash of fresh mango🥰

      Reply
  2. We Are Not Martha says

    August 29, 2017 at 1:53 am

    These are seriously so stunning!! I want to make extra small ones for little party appetizers 🙂 Pinning!

    Sues

    Reply
  3. kevin says

    August 29, 2017 at 3:57 pm

    We Are Not Martha: Small app sized ones would be amazing!

    Reply
  4. kevin says

    August 29, 2017 at 3:58 pm

    Anonymous: You could use a milder chili sauce or just use less sriracha for reduced heat. Enjoy!

    Reply
  5. Paige Flamm says

    August 29, 2017 at 6:07 pm

    You had me at sushi! This looks amazing!

    Paige
    http://thehappyflammily.com

    Reply
  6. jeanmc says

    August 29, 2017 at 6:57 pm

    Great idea! Depending on your stack guide one better pay attention to whether you need to start with rice at the bottom or reverse it.

    Reply
    • Kat says

      July 28, 2018 at 9:50 am

      My steel biscuit cutters work perfectly!! Set goes from a small size (party appetizer size covered!) to a larger biscuit, plus 2 sizes in between but they make perfect guides and slip off very easily.

      Reply
  7. Anonymous says

    August 30, 2017 at 10:38 pm

    You explained what

    furikake is, but when and how do you use it, I also would like to make this for appetizers, I have a 2in round cookie cutter about inched high, would it work?

    Reply
  8. Phillip || SouthernFATTY.com says

    September 1, 2017 at 1:32 am

    Well done, K! So clean and fresh.

    Reply
  9. Phillip || SouthernFATTY.com says

    September 1, 2017 at 1:32 am

    Well done, K! So clean and fresh.

    Reply
  10. Anonymous says

    December 12, 2017 at 11:34 am

    Looks so good! I'm making this tonight for my lunch, but I'm going to change the shrimp to chicken.

    Reply
  11. Anonymous says

    January 1, 2018 at 1:50 pm

    What can I use besides mayonnaise

    Reply
  12. Anonymous says

    January 8, 2018 at 7:03 pm

    Would the rice turn out the same if i cooked it in a rice cooker?

    Reply
    • Linda says

      April 18, 2022 at 9:14 pm

      I cooked mine in a rice cooker but used the regular amount of water…just over 1 cup. I used Kiki rose rice. It was perfect.

      Reply
  13. Jen Gelbaugh says

    April 17, 2018 at 1:38 am

    This was awesome! Proud of myself. I did add some green onion and garlic pepper to the veggie mix. I also served chili sauce on the side for more heat.

    Reply
  14. Ralph Bergman says

    May 17, 2018 at 1:03 am

    Very good but way too much mayo for my taste. Also made it with smoked salmon no mayo tasted great.

    Reply
    • Kat says

      July 28, 2018 at 9:55 am

      Yum! Great idea!

      Reply
  15. Teresa says

    May 20, 2018 at 10:46 pm

    This looks amazing and can’t wait to make it this week! Question-the directions say to mix the shrimp, sriracha and mayo. However one of the pics shown has a drizzle sauce on top. Is that the mayo not mixed in with the shrimp? Or did you make extra for the shrimp and drizzle as well?

    Reply
  16. kevin says

    May 21, 2018 at 4:41 pm

    Teresa: Mix the shrimp, sriracha and mayo. The drizzle on the one photo was extra sriracha and mayo mixture that I drizzled on for presentation and it is optional. Enjoy!

    Reply
  17. Christine says

    August 23, 2018 at 10:11 am

    A+ on presentation, A+ on taste!!!
    Looks gourmet and so much fun to make!
    Making them for the second time as my
    daughter has requested this for her special birthday dinner today #17!
    The recipe was easy to follow and your pictures are fantastic!
    Who needs to dine out when you can have healthy and delicious meals
    like this right at home! Yay! Thanks for sharing this awesome recipe Kevin! Christine in VA

    Reply
  18. Pat says

    September 2, 2018 at 9:09 am

    How do you eat them without falling apart?

    Reply
    • kevin says

      September 3, 2018 at 10:04 am

      There will be some crumbling as you dig into them but they hold together quite well. The rice will hold its form all by itself (assuming the use of short grained rice) and the mashed avocado layer should hold the cucumbers and shrimp layers together.

      Reply
  19. Lucy says

    October 24, 2018 at 6:26 pm

    Great recipe! Very flavorful. Thank you for sharing it.

    Reply
  20. Rochelle says

    December 17, 2018 at 2:37 pm

    Made these for dinner last night. My stack collapsed but probably because I used brown rice. Doesn’t matter, they were delicious. I used minced garlic in the avocado mash and also the shrimp mixture and topped with black sesame seeds since I didn’t have access to furikake, but plan on ordering online for next time.

    Reply
  21. Cynthia Sinclair says

    February 4, 2019 at 8:39 pm

    Just made these and they were awesome. Thank you Kevin.

    Reply
  22. Erin says

    February 25, 2019 at 1:33 pm

    Can I have a couple suggestions for the stack part? Thank u

    Reply
    • kevin says

      February 26, 2019 at 10:13 am

      One way to do it is to use small yogurt containers that you have cleaned and lightly oiled. Fill them up one layer art a time, packing them down lightly and then flip them over onto a plate before removing the container leaving the stack on the plate. Enjoy!

      Reply
  23. Marlyn says

    March 6, 2019 at 6:15 pm

    Could you use this for an appetizer course for a formal dinner? Maybe reduce the layer of rice or substitute something else?

    Reply
    • kevin says

      March 7, 2019 at 11:32 am

      This would be perfect for an appetizer course!

      Reply
  24. Jackie says

    March 7, 2019 at 10:45 pm

    These were delicious! Definitely a keeper recipe!

    Reply
  25. Silvia says

    April 6, 2019 at 3:56 am

    These look absolutely amazing- and sound quite easy to make! I’ll have to give them a try

    Reply
  26. helen says

    April 11, 2019 at 2:10 pm

    This looks delicious! I have an avocado allergy, what can I substitute?

    Reply
    • kevin says

      April 12, 2019 at 11:34 am

      Mango would be nice!

      Reply
  27. Christina says

    July 21, 2019 at 1:34 pm

    Was so bored with my current recipes…so glad i found your awesome website!

    Reply
  28. Cherylynn says

    March 11, 2020 at 12:44 am

    These are inspiring! Your photos and recipes are always amazing.
    A question, just to keep me from messing up too bad, but if you stack them and then flip them then should you stack them backwards as if you flip them wouldn’t that put the rice on top? Just curious as it had me a bit confused.
    Keep up the great work. I for one would love it if you’d do a whole category on food photography as your photos are always so well done.

    Reply
    • kevin says

      March 12, 2020 at 1:04 pm

      Thanks! I’m glad that you have been enjoying my recipes and photos!

      If the guides that you are using do not have bottoms then you do not need to flip so the rice goes in first and you simply slide the guide up and off. If you are using something like a measuring cup (I have used them in a pinch!) then you would place the rice in last as you would need to flip them to slide the stacks out! Enjoy!

      Reply
  29. Krys says

    June 7, 2020 at 12:20 am

    This turned out so good! A great appetizer, but we had it with our meal and was a great addition. Definitely making it again!

    Reply
  30. Elizabeth Smith says

    July 11, 2020 at 8:49 am

    This looks delicious. To those who say that their stack collapsed, try not packing it so tightly next time. If the container is holding in too much food, it will naturally fall apart when the mold is removed.

    Reply
  31. Ardis Gubbins says

    August 4, 2020 at 5:19 pm

    Making this for a family trip to Lake Tahoe next week and I can’t wait! They look Deeeelish, thank you!

    Reply
  32. Jordan says

    August 25, 2020 at 2:07 pm

    I never leave comments or reviews, but I had to say that these compelled me to do so. They were incredible and extremely easy. Only thing I added was 2 cloves of minced garlic to the shrimp and sauce. These will be a regular thing from now on. Thanks!

    Reply
  33. Pam says

    January 14, 2021 at 2:44 am

    I made the Spicy Shrimp Sushi Stacks tonight and my sushi extraordinaire husband said “these are delicious Dude”. He called me dude (LOL) a word he never uses he was enjoying them so much!!! Too funny, he wondered how many he was going to get out of the recipe! This will be a regular in our meal planning from now on.

    Reply
  34. Marcia Stern says

    April 21, 2021 at 6:06 pm

    Do I need to oil the soup can for easy sliding when the stacking is done?

    Reply
    • kevin says

      April 26, 2021 at 9:11 am

      Oiling the inside of the soup can will help the stacks slide out cleanly. Enjoy!

      Reply
    • Jenn luft says

      July 28, 2022 at 10:50 am

      I love making this, but I spray a cup cake pan with non stick spray. Then put ingredients in up side down and pack it down. Then put cookie sheet on top and flip over and they are all done at once. Makes it so much easier.

      Reply
  35. Suzy Charto says

    November 9, 2021 at 9:38 pm

    I used plain old canned tuna. It was wonderful. I made two stacks. First one fell apart and the second was gorgeous. Either way it tasted great. Thanks for the recipe

    Reply
  36. Gina says

    November 21, 2021 at 12:44 am

    Thank you for sharing this wonderful recipe.
    Did mine instead of using sushi rice I use wild red rice

    Reply
  37. Kathy Mather says

    March 16, 2022 at 11:24 am

    Can cooked frozen (thawed first) shrimp be used in this recipe?

    Reply
    • kevin says

      March 21, 2022 at 9:51 am

      Yes you can!

      Reply
  38. Linda says

    April 18, 2022 at 9:18 pm

    These were amazing. I cut back on the mayo a wee bit. Such a versatile recipe. I’m going to try a Greek version and a Mexican version.

    Reply
  39. Diana says

    May 16, 2022 at 9:05 pm

    It was good the presentation was much better than the food not spicy enough for me. I felt it was bland next time I’ll look at the reviews first then tweak the recipe

    Reply
  40. Sheila says

    May 17, 2022 at 3:03 pm

    I will be sure to give this a try!😋

    Reply
  41. Josiah says

    May 17, 2022 at 9:23 pm

    If you have a problem with it “falling apart”…..just use a spoon and eat and enjoy. Some people are never happy.

    Reply
  42. Donna says

    June 1, 2022 at 4:36 pm

    Could I buy rice from the Chinese food place to save time?

    Reply
    • kevin says

      June 6, 2022 at 8:04 am

      That should work! You could also make the rice a day ahead of time, store it in the fridge, and warm it a little before using it.

      Reply
  43. Amy Hoover says

    July 11, 2022 at 6:16 pm

    A friend of ours made these for us for dinner and we loved them! She was kind enough to share your recipe so we can make them ourselves. Am wondering if these could be made ahead for a lunch? How long would they keep if I stacked them in a mason jar? Many thanks for this tasty recipe, it’s a keeper!

    Reply
    • kevin says

      July 18, 2022 at 9:30 am

      I’m glad you like them! You can make them ahead of time and store them in the fridge! I would keep it within a day or two.

      Reply
  44. Debbie says

    July 27, 2022 at 2:33 am

    So good! Did appy size – used a small yogurt container – cut the bottom off, made the stack and slid the container up and off. Had to clean the container each time so they looked good, but they were a hit. Made them exactly as written served them with a little soy sauce. Next time we would serve with some sliced ginger!

    Reply
  45. Jenn luft says

    July 27, 2022 at 11:54 pm

    I love making this, but I spray a cup cake pan with non stick spray. Then put ingredients in up side down and pack it down. Then put cookie sheet on top and flip over and they are all done at once. Makes it so much easier.

    Reply
  46. Jenny Payton says

    February 6, 2023 at 4:11 pm

    What is the dark stuff sprinkled on top of the stack. I don’t see that step in the instructions. They look delicious!

    Reply
    • kevin says

      February 13, 2023 at 10:32 am

      I sprinkled, light and dark sesame seeds and the dark stuff is torn shredded toasted nori.

      Reply

Trackbacks

  1. Japanese: Spicy Shrimp Sushi Stack and Classic Miso Soup With Tofu – 2018: Our Year of Cuisines! says:
    August 16, 2018 at 10:39 pm

    […] https://www.closetcooking.com/spicy-shrimp-sushi-stacks/ […]

    Reply
  2. Spicy Shrimp Stacks: Modified from Pinterest – Up to Snow Good says:
    February 28, 2019 at 11:00 am

    […] via Spicy Shrimp Sushi Stacks – Closet Cooking […]

    Reply
  3. Friday Frosting - Sprinkles & Sea Salt says:
    March 29, 2019 at 8:20 am

    […] Spicy Shrimp Sushi Stacks are calling my […]

    Reply
  4. The 10 Best Shrimp Recipes in 30 Minutes or Less - Mama Over Matter says:
    April 4, 2019 at 8:48 pm

    […] sushi. I love it even more when I can make it at home in the comfort of my own kitchen. Give these Spicy Shrimp Sushi Stacks a try the next time you have a sushi […]

    Reply
  5. Instant Pot Sushi Rice - Bowls Are The New Plates says:
    March 23, 2022 at 6:26 pm

    […] Spicy Shrimp Sushi Stacks from Closet Cooking […]

    Reply
  6. The Most 15 Irresistible Japanese Shrimp Recipes For 2022 says:
    May 8, 2022 at 12:24 am

    […] 2. Ebi Nigiri (Shrimp Sushi) […]

    Reply
  7. 18 Japanese Shrimp Recipes - Chefs & Recipes says:
    August 17, 2022 at 9:01 am

    […] 15. Spicy Shrimp Sushi Stacks […]

    Reply
  8. 18 Japanese Shrimp Recipes - Table for Seven says:
    October 25, 2022 at 6:19 am

    […] 15. Spicy Shrimp Sushi Stacks […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.