Shrimp Avocado Sushi Stacks
Sushi stacks are layered with white sushi rice, avocado, english cucumber, seasoned, chunky shrimp, it’s drizzled with a sriracha mayo, and sprinkled with furikake.
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Ingredients For The Shrimp Avocado Sushi Stacks
First layer – sushi rice. Short grain white rice is first rinsed then cooked. The rice is then tossed with a sushi vinegar that’s made with rice vinegar, salt, and sugar.
Second layer – ripe diced avocado mixed with diced english cucumber (peel on).
Third layer – cooked, chopped shrimp are tossed in a mixture of chili paste, toasted sesame seed oil, mirin, and lime juice. This will make the shrimp more flavorful without a super fishy taste.
Last layer – sriracha mayo and furikake. Sriracha mayo is made with sriracha hot sauce, mayo, and lime juice. Furikake is a rice seasoning that’s made of toasted sesame seeds, black sesame seeds, chopped seaweed (also known as nori), salt and sugar. Most varieties of furikake have dried fish in them but not all. It’s said that furikake is the ‘salt and pepper’ of Japan. Looking closely to the ingredients, I can see why.
Assembling The Sushi Stacks
Layering ingredients with a round food mold. You may purchase these on amazon/online for a reasonable price. I got a pack of four from Amazon for about $14! Lightly oil the inside of the molds before adding the ingredients. Place the molds onto a plate(s) or a small square sheets of parchment paper (4×4 inches). Add ingredients starting with rice, then avocado/cucumber, and last, shrimp. Gently pat down each layer before adding the next. Then use the pusher that comes with the set to release the mold from the stack of ingredients. Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning right before serving.
Another trick is using a measuring cup. Lightly oil it on the inside before adding the ingredients. You would add your ingredients starting backwards, first shrimp, next avocado/cucumber, last rice. Then invert it onto a plate or a square sheet of parchment paper. Drizzling with sriracha mayo and furikake before serving.
Layering the ingredients by hand is one last option. Get a plate or a small square sheet of parchment paper ready. Starting with the rice layer, then the avocado and cucumber, next, the seasoned shrimp. Drizzled last with the sriracha mayo and sprinkled with the furikake seasoning right before serving. Arranging these layers freehand has it’s own challenges and can take a few minutes. It helps to have a bowl of water nearby to dampen your hands or your knife as you mold each layer on top of the next.
These shrimp avocado sushi stacks can be served as an appetizer or as a meal in itself.
Be sure to check out a few of my shrimp favorites:
Cajun Shrimp Fettuccine Alfredo
If you make these Shrimp Avocado Sushi Stacks, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Shrimp Avocado Sushi Stacks
Sushi stacks are layered with white sushi rice, avocado, english cucumber, seasoned, chunky shrimp, it’s drizzled with a sriracha mayo, and sprinkled with furikake.
Ingredients
Sushi Rice
- 1 cup short grain rice, well rinsed
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
Srirach Mayo
- 2/3 cup mayonaise
- 2 tbsp sriracha hot sauce, add more or less to your spice level preference
- 1 lime, juiced (about 2 tablespoons)
Avocado Cucumber
- 2 avocados, diced
- 1/2 english cucumber, diced
Seasoned Shrimp
- 1/2 pound cooked, peeled and tail-off shrimp, diced (about 12-15 shrimp)
- 1 tsp chili paste
- 1 tbsp toasted sesame seed oil
- 1 tbsp mirin
- 1 lime, juiced
Seasoning
- 3 tsp Furikake rice seasoning
Instructions
Sushi Rice
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In a medium saucepan, bring water to a boil, add rice to the saucepan. Reduce heat to low and simmer, covered, until the rice is cooked through and all of water is absorbed, about 20 minutes.
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In a small bowl, dissolve sugar and salt into the rice vinegar. Pour over cooked rice and gently fold until vinegar is evenly mixed into the rice. Set aside.
Sriracha Mayo
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In a medium bowl, combine mayo, sriracha, and lime juice, whisk until well combined. Spoon mixture into a sandwich-sized ziplock bag, seal, and cut off a small corner the size of 1 mm. from the bag. Set aside until ready to use.
Avocado Cucumber
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Combine diced avocado and diced cucumber in a medium bowl.
Seasoned Shrimp
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In a medium bowl, combine chili paste, sesame oil, mirin, and lime juice. Whisk until well combined. Add chopped shrimp, toss to coat.
To Assemble
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To layer the ingredients with a food mold. Lightly oil the inside of the molds. Place the molds onto a plate or a small square sheet of parchment paper (4×4 inches). Add ingredients starting with rice, then avocado/cucumber, and last, shrimp. Gently pat down each layer before adding the next. Use the pusher that comes with the set to release the mold from the stack of ingredients. Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.
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To layer the ingredients with a measuring cup. Lightly oil the inside of measuring cup. Add ingredients starting backwards, first shrimp, next avocado/cucumber, last rice. Gently pat down each layer before adding the next. Then invert it onto a plate or a small square sheet of parchment paper (4×4 inches). Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.
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To layer the ingredients by hand. Prepare a plate or a small square sheet of parchment paper (4×4 inches). Arrange each layer onto a plate or parchment using your hands, starting with the rice layer, then the avocado/cucumber, and last, shrimp. Have a bowl of water nearby to dampen your hands and/or knife as you mold and shape each layer on top of the next. Drizzle the stacks with sriracha mayo and sprinkle with the Japanese furikake seasoning before serving.
What size moulds did you use please also how many stacks does this recipe make ?
Hi Denise! The round molds are 3 inches in diameter. This recipe makes 4 sushi stacks and can easily be doubled if needed.
Hello, is there a link for the molds?
Hi Lori! Yes, there is. It’s in the blog post. But here it is too. Amazon round food molds.