Spicy Shrimp and Mango Sushi Stacks

Six months ago, I started my blog and I had a list of recipes I wanted to make. These sushi stacks were on that list! Bright, colorful, and full of fresh flavors – they are on our family’s rotation of “fun” foods to make together!

So, when my son and his girlfriend came over for dinner, as a mom, I wanted to make their favorite dishes, as well as add in something new. The menu consisted of crispy spring rolls, pork gyoza, and these wonderful sushi stacks. 

We made the sushi stacks together and had a lot of laughs – it is not hard, but it is a bit like Jenga – where you wonder if the stack will stay up when you pull the ring mold off. Lol! 

There are 5 layers to these Spicy Shrimp and Mango Sushi Stacks: seasoned sushi rice on the bottom, topped with creamy avocado, mango, crunchy cucumber, and finally the spicy shrimp. You can add furikake (Japanese rice seasoning) on top for garnish. 

A couple of time saving, pro tips for making sushi stacks:

• Dice the avocado, cucumber, and mango ahead of time. 
• Use already cooked shrimp – you can have your fish department steam them for you too!
• Have your sushi making station ready before you begin.
• Build each stack on individual plates. They don’t like to move from a serving platter to a person’s plate. 🙂 

Ok! Let’s make Spicy Shrimp and Mango Sushi Stacks!

How to Make Spicy Shrimp and Mango Sushi Stacks:

Cook the sushi rice according to package directions. (I use a rice cooker with one cup of sushi rice and 1 ½ cups water to make 2 cups of cooked rice.)

Let cool slightly and fold in rice wine vinegar and honey. Set aside.

Mix the Kewpie mayonnaise, sriracha and lime juice together. Set aside.

In a medium bowl, mix the diced, steamed shrimp with 3 Tbsp. of the Spicy Mayo mixture. 

In two small bowls, toss the diced avocado with 1 tsp. lime juice and toss the diced cucumber with 1 tsp. lime juice. 

Set up your Sushi Stack Station with your prepared ingredients:

Use a 3” ring mold or 1 cup measure to build your stacks. 

*For the 1 cup measure you will build your stack upside down and then invert onto a plate. 

For the 3” ring mold: Set ring mold on the serving plate. Scoop ¼ cup of the sushi rice into the bottom of the mold, pat down gently. Top with ¼ cup avocado, ¼ cup mango, ¼ cup cucumber, and ¼ cup shrimp mixture. 

For the 1 cup measure: Lightly grease inside of the measuring cup. Scoop ¼ cup shrimp mixture into the bottom of the cup, pat down gently. Top with ¼ cup cucumber, ¼ cup mango, ¼ cup avocado, and ¼ cup sushi rice. Place the plate upside down on the measuring cup. Carefully flip both over and gently lift off the measuring cup. 

Carefully remove the ring and sprinkle with the garnish of your choice. I prefer a good sprinkle of furikake and an extra drizzle of Spicy Mayo. If I can find it, I love a small sprinkle of tobiko too! 

Serve with soy sauce and wasabi. Enjoy!

Spicy Shrimp and Mango Sushi Stacks

Belinda Bartholomew

These sushi stacks have all the ingredients in a Spicy Shrimp Roll but in a fun, deconstructed way!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

1x2x3x

Ingredients:

Sushi Rice:

• 2 cups cooked short grain sushi rice
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. Agave syrup or 1 Tbsp. sugar

Spicy Mayo:

• ¾ cup Kewpie mayonnaise or ¾ cup mayonnaise with ½ tsp. sugar
• 2 Tbsp. sriracha sauce use more or less depending on how spicy you want it
• 1 Tbsp. fresh lime juice

Spicy Shrimp:

• ½ lb. steamed shrimp diced
• 3 Tbsp. Spicy Mayonnaise

For Sushi Stack:

• 1 avocado diced
• 1 cup cucumber
• 2 tsp. lime juice
• 1 cup mango diced

Garnish (optional):

• 2-4 Tbsp. furikake
• 2 tsp. Tobiko flying fish roe

Instructions

 

Instructions:

• Cook the sushi rice according to package directions. (I use a rice cooker with one cup of sushi rice and 1 ½ cups water to make 2 cups of cooked rice.)
• Let cool slightly and fold in rice wine vinegar and honey. Set aside.
• Mix the Kewpie mayonnaise, sriracha and lime juice together. Set aside.
• In a medium bowl, mix the diced, steamed shrimp with 3 Tbsp. of the Spicy Mayo mixture.
• In two small bowls, toss the diced avocado with 1 tsp. lime juice and toss the diced cucumber with 1 tsp. lime juice.

Set up your Sushi Stack Station with your prepared ingredients:

• Use a 3” ring mold or 1 cup measure to build your stacks.
• *For the 1 cup measure you will build your stack upside down and then invert onto a plate.
• For the 3” ring mold: Set ring mold on the serving plate. Scoop ¼ cup of the sushi rice into the bottom of the mold, pat down gently. Top with ¼ cup avocado, ¼ cup mango, ¼ cup cucumber, and ¼ cup shrimp mixture.
• For the 1 cup measure: Lightly grease inside of the measuring cup. Scoop ¼ cup shrimp mixture into the bottom of the cup, pat down gently. Top with ¼ cup cucumber, ¼ cup mango, ¼ cup avocado, and ¼ cup sushi rice. Place the plate upside down on the measuring cup. Carefully flip both over and gently lift off the measuring cup.
• Carefully remove the ring and sprinkle with the garnish of your choice. I prefer a good sprinkle of furikake and an extra drizzle of Spicy Mayo. If I can find it, I love a small sprinkle of tobiko too!
• Serve with soy sauce and wasabi. Enjoy!

Notes

Use short grain, sticky rice. Long grain rice will not hold the “stack” shape.
Make sure shrimp is cool before mixing in the Spicy Mayo.
Use small Persian cucumbers or English cucumbers – they have thinner skins. If you use a regular cucumber, peel and remove the seeds.
Like heat? You can add more Sriracha to taste.

Tried this recipe?Let us know how it was!