Description

Spicy Shrimp Sushi Stacks combine succulent shrimp with a creamy plant-based spicy mayo, fresh avocado, crisp cucumber, and sticky short-grain sushi rice. This vibrant and flavorful dish is quick to assemble, visually stunning, and offers customizable spice levels, making it a perfect appetizer or light meal for sushi lovers of all skill levels.

Ingredients

Scale

Shrimp and Spicy Mayo

12 medium to large fresh shrimp, cleaned and deveined
1/3 cup plant-based mayo (natural)
1–2 tbsp sriracha (adjust to taste)
1 tsp vegetarian Worcestershire sauce (natural)
Salt and pepper, to taste
1 tbsp vegetable oil

Rice Base

1 cup short-grain sushi rice
2 tbsp rice vinegar (natural)
Water, as needed for cooking rice

Fresh Layers

1 small cucumber, thinly sliced lengthwise
1 ripe avocado, sliced
Pickled ginger (natural), small pieces for garnish
Toasted sesame seeds, for topping
Optional: Nori sheets for flavor and garnish

Instructions

Prepare the Sushi Rice: Rinse the short-grain sushi rice under cold water until it runs clear to remove excess starch. Cook the rice following package instructions. While still warm, gently fold in rice vinegar (natural). Allow the rice to cool to room temperature before assembling.
Cook the Shrimp: Heat a skillet over medium heat with vegetable oil. Season shrimp lightly with salt and pepper, then sauté for 2-3 minutes per side until pink and opaque. Remove from heat and toss the shrimp in the spicy mayo mixture made from plant-based mayo (natural), sriracha, and vegetarian Worcestershire sauce (natural) until well coated.
Prepare the Vegetables: Thinly slice the cucumber lengthwise and cut the avocado into neat slices for layering.
Assemble the Sushi Stacks: Using a mold or layering by hand, start with a base layer of sushi rice, followed by cucumber slices, then shrimp coated in spicy mayo, and finally avocado slices. Repeat layering if desired. Finish with a sprinkle of toasted sesame seeds and a piece of pickled ginger (natural) on top.
Serve: Place the stacks on a serving platter, optionally with nori strips on the side. Serve immediately to enjoy the fresh textures and flavors.

Notes

Let the sushi rice cool completely to prevent it from becoming too sticky or mushy when assembling.
Do not overcook shrimp to maintain their tender and juicy texture.
Adjust sriracha amount in the spicy mayo to control heat level according to preference.
Press the layers gently but firmly to keep the stacks intact without squashing the ingredients.
For a clean presentation, use a ring mold to shape the stacks professionally.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Sautéing
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 stack
Calories: 220
Sugar: 2 g
Sodium: 350 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 120 mg

Keywords: spicy shrimp sushi stacks, sushi appetizer, plant-based mayo, quick sushi, gluten free sushi, spicy mayo shrimp