Simple Shrimp Sushi Tower

This stunning shrimp sushi stack brings all the delicious flavors of your favorite sushi roll into an easy-to-make tower that requires zero rolling skills or special techniques. Layers of perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and spicy shrimp create a beautiful presentation that looks restaurant-quality but comes together in your own kitchen in under 30 minutes. Each bite delivers that perfect combination of textures and flavors that makes sushi so irresistible, but without any of the intimidation factor that keeps people from making it at home.

I started making these sushi stacks when I was craving sushi but didn't want to deal with the hassle and expense of going out to a restaurant. The first time I made them for friends, they couldn't believe I'd created something so beautiful and delicious at home. Now they're my go-to whenever I want to impress guests without spending hours in the kitchen, and I love how everyone gets excited when they see these gorgeous towers arriving at the table. My teenage daughter has even learned to make them herself for her friends, which tells me they're truly foolproof.

Ingredients

• Short-grain sushi rice (1½ cups, uncooked) - This specific type of rice has the perfect stickiness and texture that holds the stack together beautifully
• Rice vinegar (3 tablespoons) - Creates that distinctive sushi rice flavor with its mild, sweet acidity that balances the other ingredients
• Granulated sugar (1 tablespoon) - Adds subtle sweetness that rounds out the vinegar's tang and creates authentic sushi rice taste
• Sea salt (1 teaspoon) - Enhances all the flavors and helps the rice absorb the seasoning mixture evenly

For the Spicy Mayo:

• High-quality mayonnaise (1/2 cup) - Use your favorite brand, though Japanese Kewpie mayo creates the most authentic flavor if you can find it
• Sriracha sauce (2-3 tablespoons) - Start with less and add more to taste, since heat tolerance varies and you can always add but can't take away
• Fresh lime juice (1 tablespoon) - Brightens the sauce and adds a citrusy note that complements the seafood perfectly

For the Stack:

• Cooked shrimp (1 lb, peeled and deveined) - Pre-cooked shrimp from the store works perfectly, or cook your own and let them cool completely
• Ripe avocado (2 large) - Choose ones that yield slightly to pressure but aren't mushy, as they need to hold their shape in the stack
• English cucumber (1 large) - These have fewer seeds and thinner skin, making them perfect for sushi preparations
• Furikake seasoning (for garnish) - This Japanese seasoning blend adds authentic flavor and beautiful visual appeal to the finished stacks

Instructions

Cook and season the sushi rice perfectly.

Rinse the sushi rice in cold water until the water runs clear, then cook according to package directions. While still warm, transfer to a large bowl and gently fold in rice vinegar, sugar, and salt using a wooden spoon or rice paddle. Let the rice cool to room temperature, stirring occasionally to prevent clumping.

Prepare all your fresh ingredients while rice cools.

Dice the cooked shrimp into small, uniform pieces about the size of your fingernail for the best texture in each bite. Cut the avocado into neat cubes, and dice the cucumber into similar-sized pieces after removing the seeds if desired for less moisture.

Create the spicy mayo sauce.

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth and well combined. Taste and adjust the heat level by adding more sriracha if you prefer it spicier, or more lime juice if you want it brighter and less intense.

Mix the shrimp with spicy mayo.

Add about half of your prepared spicy mayo to the diced shrimp and gently fold together until all pieces are evenly coated. Set aside the remaining mayo for drizzling over the finished stacks.

Set up your stacking station efficiently.

Place individual serving plates on your work surface and put a small square of parchment paper on each plate. Position your ring mold (or clean measuring cup lined with plastic wrap) on the parchment paper to begin building your first stack.

Layer the rice as your foundation.

Start with about 1/3 cup of seasoned sushi rice in the bottom of your ring mold, pressing gently with the back of a spoon to create an even, compact layer that will support the other ingredients without being too dense.

Add the avocado layer carefully.

Distribute about 2 tablespoons of diced avocado evenly over the rice layer, pressing very gently to help it adhere to the rice without mashing the delicate avocado pieces.

Create the cucumber layer for crunch.

Add about 2 tablespoons of diced cucumber over the avocado, again pressing lightly to help everything stick together while maintaining the distinct layers and textures.

Top with the spicy shrimp mixture.

Finish with about 1/4 cup of the spicy shrimp mixture, mounding it slightly in the center and pressing gently to ensure it stays in place when you remove the mold.

Unmold dramatically and finish beautifully.

Carefully lift the ring mold straight up to reveal your perfect stack. Drizzle with the remaining spicy mayo in an attractive pattern, then sprinkle generously with furikake seasoning for authentic flavor and gorgeous presentation.

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Mastering the Perfect Sushi Rice

The foundation of any great sushi dish is properly prepared rice, and this step makes all the difference between amateur and professional results. Sushi rice should be sticky enough to hold together but not gummy or mushy. The key is using the right type of rice - short-grain Japanese rice has the perfect starch content to achieve that ideal texture that long-grain rice simply cannot replicate.

The seasoning mixture of rice vinegar, sugar, and salt should be added while the rice is still warm so it absorbs the flavors completely. Don't skip the cooling process - room temperature rice is much easier to work with and won't wilt your fresh ingredients when you stack everything together. Properly seasoned sushi rice should taste mildly tangy and slightly sweet, with each grain distinct but cohesive.

Choosing and Preparing Your Shrimp

While sushi-grade fish requires special sourcing and handling, shrimp is much more forgiving and accessible for home cooks. Pre-cooked shrimp from your regular grocery store works perfectly for this recipe, just make sure it's completely thawed and patted dry before dicing. If you prefer to cook your own, simply boil or steam fresh shrimp until pink and opaque, then immediately transfer to an ice bath to stop the cooking process.

The size of your shrimp dice matters for both texture and appearance. Pieces that are too large will make the stack unstable and difficult to eat in one bite, while pieces that are too small will get lost among the other ingredients. Aim for uniform pieces about the size of your fingernail, which provides the perfect ratio of shrimp to other components in each forkful.

Assembly Tips for Professional Results

The key to beautiful, stable sushi stacks lies in the layering technique and using the right tools. A ring mold creates the most professional-looking results, but a clean measuring cup lined with plastic wrap works just as well for home cooks. The parchment paper underneath serves two purposes - it prevents sticking and provides a clean way to transfer the finished stack if needed.

Each layer should be pressed just firmly enough to compact it slightly without mashing the ingredients. Think of it like building with blocks - you want everything to stick together and support the layer above it, but not so compressed that you lose the distinct textures that make each bite interesting. Working with room-temperature rice and properly sized ingredients makes this process much easier and more reliable.

Creative Variations and Customizations

While this classic combination of shrimp, avocado, and cucumber is absolutely delicious as written, the basic stacking technique works beautifully with countless other ingredients throughout the year. Try it with cooked crab meat instead of shrimp, or add a layer of thinly sliced mango for tropical sweetness. Smoked salmon makes an elegant variation, especially when paired with cream cheese and capers.

You can also play with different sauces beyond spicy mayo - try a sesame ginger dressing, ponzu sauce, or even a simple mixture of soy sauce and rice vinegar. For guests who don't like spicy food, plain mayo mixed with a little rice vinegar and sesame oil creates a milder but equally delicious coating for the seafood.

Presentation and Serving Suggestions

These sushi stacks are naturally impressive to look at, but a few simple touches can make them look truly restaurant-quality. Serve them on white or black plates to make the colors pop, and consider adding small amounts of pickled ginger and wasabi on the side for guests who want the full sushi experience.

For parties, you can make these up to an hour ahead and keep them refrigerated, just add the final drizzle of spicy mayo and furikake right before serving to maintain the best appearance. Provide small forks or chopsticks for eating, and don't forget small dishes of soy sauce for those who want extra umami flavor.

I love how this recipe has become a bridge for my friends and family who were intimidated by the idea of making sushi at home. It gives everyone the satisfaction of creating something beautiful and delicious without requiring years of training or expensive equipment. My mother-in-law, who swore she'd never be able to make sushi, now makes these stacks regularly for her book club meetings and gets compliments every time. It's proof that with the right technique, anyone can create restaurant-quality food in their own kitchen.

This recipe represents everything I love about accessible, home cooking - taking something that seems complicated and breaking it down into simple steps that anyone can master. Every time I make these stacks, I'm reminded that the best meals are often the ones we create ourselves, surrounded by people we care about, using ingredients that make us happy. There's something so satisfying about watching guests' faces light up when they take that first bite and realize that homemade sushi can be just as delicious as anything from their favorite restaurant.

Frequently Asked Questions

→ Can I use regular rice instead of sushi rice?

Sushi rice works best because it's sticky and holds the stack together. Regular rice might fall apart when you remove the mold.

→ How do I keep the avocado from turning brown?

Add a little lime juice to the diced avocado and assemble the stack right before serving to keep it fresh and green.

→ What if I don't have a ring mold?

Use a large cookie cutter, empty can, or line a measuring cup with plastic wrap and flip it onto your plate.

→ Can I make this ahead of time?

The rice and spicy mayo can be made ahead, but assemble the stack fresh to prevent the ingredients from getting soggy.

→ How spicy is this recipe?

It has a mild heat from the sriracha. Start with less hot sauce if you're sensitive to spice, or add more if you like it hotter.

→ What can I serve with this sushi stack?

Serve with soy sauce for dipping, pickled ginger, wasabi, or a simple cucumber salad on the side.