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Trang chủ » Spicy Shrimp Sushi Stacks with Avocado & Cucumber

Spicy Shrimp Sushi Stacks with Avocado & Cucumber

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These spicy shrimp sushi stacks are a fun and easy twist on sushi night—no rolling required!

With layers of seasoned rice, creamy avocado, crisp cucumber, and bold sriracha shrimp, every bite is packed with flavor and texture.

Why You’ll Love This Recipe

Sushi flavor without the fuss

Bold, spicy shrimp + cool avocado

Easy to assemble in bowls or glasses

Great for lunch, dinner, or entertaining

Ingredient Highlights

Shrimp: Large, peeled and deveined, quickly sautéed.

Sriracha sauce & mayo: Create a creamy, spicy topping.

Sushi rice: Sticky, seasoned, and perfect for stacking.

Avocado & cucumber: Cool, creamy, and refreshing.

Soy sauce, sesame oil, vinegar: Essential for balance and umami.

Pro Tips Before You Start

Use a ring mold or cleaned metal can to layer your stacks neatly.

Chill the rice before assembling for better structure.

Slice avocado just before serving to prevent browning.

Drizzle extra sauce on top for presentation.

How to Make Spicy Shrimp Sushi Stacks

Step 1: Cook and Season the Rice
Rinse sushi rice under cold water until the water runs clear.

Cook in water according to package directions (or simmer 15 minutes, covered).

Once done, stir in rice vinegar and salt. Let rest 10 minutes.

Step 2: Sauté the Shrimp
Heat olive oil in a skillet over medium-high heat.

Cook shrimp 2–3 minutes per side until pink and opaque.

Step 3: Coat the Shrimp
Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha in a bowl.

Add cooked shrimp and toss. Cook 1 more minute to let flavors infuse.

Step 4: Assemble the Stacks
In a ring mold or small bowl, layer sushi rice, spicy shrimp, avocado slices, and cucumber sticks.

Press gently to compact each layer.

Step 5: Garnish and Serve
Top with sesame seeds and chopped cilantro or green onion.

Serve immediately and enjoy with chopsticks or a spoon!

Serving Ideas

Serve with extra soy sauce or spicy mayo drizzle.

Pair with miso soup or seaweed salad.

Add pickled ginger or wasabi on the side.

Variations & Substitutions

Use imitation crab or tofu instead of shrimp.

Swap sushi rice with jasmine or brown rice.

Add mango for a sweet twist.

Storage Tips

Best eaten fresh.

Store components separately up to 2 days.

Reheat shrimp gently before serving leftovers.

FAQs

 Can I make this ahead of time?
You can prep all components ahead but assemble just before serving.

Is it very spicy?
It’s got a kick! Adjust sriracha to your taste.

Can I use cooked frozen shrimp?
Yes, just thaw and warm before tossing with the sauce.

What if I don’t have a ring mold?
Use a small bowl or cup and invert for the same effect.

Can I add cream cheese?
Absolutely—it adds a creamy, sushi roll vibe.

How do I keep the rice from sticking?
Wet your hands or tools slightly before pressing the rice.

Can I use regular rice?
You can, but sushi rice holds together better for stacking.

Final Thoughts

These spicy shrimp sushi stacks are a flavor-packed, no-roll way to enjoy sushi at home.

Elegant enough for guests but easy enough for any night of the week—this is a layered meal you’ll want on repeat.

Spicy Shrimp Sushi Stacks

Yummy Eats Daily
These layered shrimp sushi stacks combine spicy pan-seared shrimp with sushi rice, creamy avocado, fresh cucumber, and a sweet-salty soy-sesame glaze. A fast, flavorful meal that looks impressive but is incredibly easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 4 stacks
Calories 430 kcal

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • ½ cup mayonnaise
  • 1 cup sushi rice
  • 1½ cups water
  • 1 tbsp rice vinegar for rice
  • ½ tsp salt
  • 1 avocado sliced
  • 1 small cucumber julienned
  • 1 tbsp sesame seeds optional
  • Fresh cilantro or green onions optional

Instructions
 

  • Rinse sushi rice under cold water until clear.
  • Cook with water. Stir in vinegar and salt. Let sit 10 min.
  • Heat olive oil in skillet. Cook shrimp 2–3 minutes per side.
  • Mix soy sauce, vinegar, sesame oil, sugar, sriracha.
  • Add shrimp, toss, and cook 1 more min.
  • Layer rice, shrimp, avocado, and cucumber in mold or bowl. Press gently.
  • See full steps with tips & photos → https://p4pd.org/spicy-shrimp-sushi-stacks/

Notes

  • No Mold? Use a measuring cup lined with plastic wrap or build in a bowl for a rustic look.
  • Spicy Mayo Hack: Adjust sriracha in the mayo to your heat level. Add a splash of lime for tang!
  • Make-Ahead Tip: Cook the rice and shrimp ahead of time—assemble just before serving for best texture.

Suggest Another Dish:

  • No-Bake Raspberry Cheesecake Balls with White Chocolate Coating
  • The Best Carrot Cake Recipe – Moist, Flavorful & Irresistible
  • Banana “Sushi” Rolls – Quick, Healthy No-Cook Snack
  • Chicken Piccata – Easy One-Pan Lemon Caper Chicken
  • Korean BBQ Meatballs with Spicy Mayo Dip – Flavor-Packed & Easy
  • Turkey Cranberry Brie Sandwich – Melty, Sweet, and Savory
Deconstructed Sushi Japanese-Inspired One-Bowl Meals Party Appetizers Plated Sushi Quick Elegant Meals Rice Bowls Spicy Seafood Spicy Shrimp Sushi Spicy Shrimp Sushi Stacks Sushi Stacks
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