Sushi Stack Recipe

If you’re craving all the fresh, creamy, and zippy flavors of sushi but want something fun and fuss-free to assemble, let me introduce you to my absolute favorite Sushi Stack. It’s got every element you love about a classic sushi roll—cool rice, spicy shrimp, creamy avocado, and zesty cucumber—layered into a gorgeous stack you can build (and devour) in minutes!

Ingredients You’ll Need

The beauty of this Sushi Stack is just how simple the ingredient list is—and yet, each item truly brings something delightful to the table! Every layer matters, from the tender shrimp to the tangy-sweet sushi rice, so seek out the freshest you can find for the absolute best results.

• Cooked shrimp (8 ounces, finely chopped): Tender shrimp absorb the creamy, spicy mayo for a punchy, protein-rich layer.
• Mayonnaise (2 tablespoons): Adds richness and creates a silky binder for the shrimp filling.
• Sriracha (2 teaspoons): Brings the perfect level of gentle spice and tang. Adjust to taste if you’d like less (or more!) heat.
• Sushi rice (1 ½ cups, cooked): Lundberg sushi rice is sticky and slightly sweet—essential for stacks that hold their shape.
• Soy sauce (2 tablespoons): Infuses savory umami right into the rice for depth in every bite.
• Rice vinegar (2 tablespoons): Delivers that signature sushi rice zing, balancing the richness of other layers.
• Avocado (1 small, mashed): Lush and creamy, this adds both color and that characteristic sushi roll flavor.
• Salt and pepper: Just a pinch, to brighten and round out the avocado’s flavor.
• Persian cucumbers (2, diced): Crisp, juicy, and mild, they add refreshing crunch right in the middle of the stack.
• Cooking spray: Helps the stack slip right out of the cup—no mess, no sticking, just perfect layers!
• Toasted sesame seeds: These little guys are optional but bring a nutty finish and a touch of gorgeous contrast on top.

Variations

This Sushi Stack is totally adaptable to whatever you’re craving or need! Whether you want to make it vegetarian, adjust the spice, or use what’s already in your fridge, the sky’s the limit—just have fun experimenting with your favorite flavors.

• Vegetarian Sushi Stack: Swap the shrimp for diced tofu or extra avocado, and maybe add pickled carrots or radish for a pop.
• Poke-Style Stack: Use raw sushi-grade tuna or salmon tossed with a little sesame oil and green onion in place of the shrimp for something a little more like traditional poke.
• Brown Rice Base: For a boost of fiber and a nuttier flavor, go with short-grain brown rice instead of white sushi rice.
• Spicy Crunch: Top with crispy fried onions or tempura bits for extra bite and flavor.

How to Make Sushi Stack

Step 1: Prepare the Spicy Shrimp Mixture

In a medium bowl, simply stir together your finely chopped cooked shrimp, mayonnaise, and sriracha until everything is beautifully coated and slightly pink. The mayo makes the shrimp tender and luscious, while the sriracha provides a gentle spicy kick. Set this aside—it’s going to be a show-stopping foundation for your Sushi Stack.

Step 2: Make the Creamy Avocado Layer

In a small bowl, mash up your avocado with salt and pepper. Taste it to be sure it’s seasoned to your liking; don’t be shy about extra lime or lemon juice if you want added brightness. This smooth, dreamy mash will bring creaminess and gorgeous color to your layers.

Step 3: Season and Fluff the Sushi Rice

Combine your cooked sushi rice with the soy sauce and rice vinegar. Use a gentle folding motion so the rice stays fluffy but absorbs all that savory and tangy seasoning—this makes all the difference in authentic flavor.

Step 4: Build Your Sushi Stack

Lightly spray a 1-cup dry measuring cup with cooking spray—trust me, this is the secret to getting all your lovely layers out cleanly. Layer in half the spicy shrimp, then add half the diced cucumber for crispness, spread half your mashed avocado, and finally top with half of the sushi rice. Gently press each layer so the stack stays cohesive, but don’t pack it down too tightly.

Step 5: Unmold and Finish

Place your serving plate upside down on the measuring cup and flip! Give the cup a light tap to release your Sushi Stack—the result will be a perfectly sculpted tower of sushi goodness. Sprinkle sesame seeds on top, then repeat with the remaining ingredients for a second stack. Serve immediately, and bask in the admiring gazes of everyone at the table.

How to Serve Sushi Stack

Garnishes

After unmolding your Sushi Stack, finish it with a generous sprinkle of toasted sesame seeds. For added flair, try sliced green onions, a drizzle of extra sriracha or spicy mayo, or even a few paper-thin radish slices. These little touches take your stack from great to unforgettable!

Side Dishes

Sushi Stack pairs beautifully with other Japanese-inspired nibbles. Miso soup, seaweed salad, or crisp edamame are classic choices. If you want something heartier, a chilled noodle salad or crunchy tempura make the meal feel even more like a restaurant treat at home.

Creative Ways to Present

While the individual stacks look stunning on their own, try building mini stacks using smaller molds for appetizers, or let everyone at the table “build their own” with prepped ingredients. Serving on slate or wooden boards with little sauce dishes alongside brings that elevated, modern sushi-bar feel right to your kitchen.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, it’s best to store each Sushi Stack component separately in airtight containers in the fridge—this keeps everything as fresh and vibrant as possible. When ready to enjoy, layer them again for the best texture and presentation. Try to enjoy assembled stacks within an hour or two for peak flavor!

Freezing

Sushi Stack doesn’t freeze well due to the avocado and cucumbers, which can get watery and mushy after thawing. If you absolutely must freeze something, only freeze the cooked unseasoned rice, then thaw and assemble everything fresh for best results.

Reheating

There’s really no need to reheat this dish—Sushi Stack is meant to be served cool or at room temperature. If you’ve made your rice ahead, a few seconds in the microwave (just to take the chill off) before stacking works wonders, but keep the veggies and avocado nice and cold!

FAQs

Final Thoughts

If you adore sushi but want something lively, simple, and downright gorgeous, this Sushi Stack is a total must-try. It’s fresh, customizable, and guaranteed to impress—so gather your ingredients, get stacking, and let your next meal shine with color and creativity. I can’t wait for you to fall in love with every delicious bite!

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