Shrimp “Sushi” Stacks 🥑🦐🥢

A fun, fast way to enjoy sushi flavors at home without rolling—these layered sushi stacks combine seasoned brown rice, creamy avocado-cucumber, and a spicy shrimp topping for an easy lunch or light dinner.

Shrimp sushi stacks are one of my favorite quick, satisfying meals. They’re highly customizable, store well in the fridge for short-term leftovers, and are perfect for serving with coconut aminos, low-sodium soy sauce, or your preferred dipping sauce.

Swap or Add Proteins

You can easily substitute the steamed or cooked shrimp for other proteins, depending on your preference:

• Sashimi-grade raw salmon
• Sashimi-grade raw tuna
• Smoked salmon
• Smoked tuna
• Tempura shrimp
• Cooked crabmeat

Optional Vegetables & Fruits

These sushi stacks work with many produce options—add or remove to suit your taste:

• Pineapple
• Mango
• Cucumber
• Diced avocado
• Asparagus
• Jalapeños
• Green onions / scallions
• Carrots
• Sprouts
• Bell peppers (any color)

➡️ Rachel’s Tips

Keep coconut aminos or low-sodium soy sauce on hand for serving. In a recent informal taste test, coconut aminos were the unanimous favorite among several tasters. If you prefer to avoid soy, coconut aminos are a great option to try.

Leftover brown rice that has been refrigerated works excellently for assembling these stacks, and using a 1-cup round measuring cup makes neat, uniform layers easy to form.

Servings: 4

Ingredients

For the sushi rice:

• 1 cup uncooked brown rice, rinsed
• 2 cups water
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon raw honey
• 1 teaspoon sea salt

For the avocado and cucumber layer:

• 1 cup mashed avocado (about 2 avocados)
• 1–2 teaspoons wasabi paste (optional)
• 1/2 English cucumber, diced very small
• 1/2 red bell pepper, diced very small
• 1 tablespoon fresh lemon juice
• Sea salt and ground pepper, to taste

For the spicy shrimp:

• 1 lb cooked shrimp, diced
• 1/3 cup mayonnaise (homemade or avocado mayo) or plain Greek yogurt
• 1 teaspoon chili powder (or to taste)

For finishing the stacks:

• 4 teaspoons sesame seeds
• 2 green onions, green parts only, thinly sliced

Instructions

1. Add the rinsed brown rice and 2 cups water to a pot and place over high heat. Bring to a boil, then reduce heat to low. Partially cover and cook until rice is tender, about 20–25 minutes. Drain any excess water.
2. Stir the rice vinegar (or apple cider vinegar), honey, and sea salt into the cooked rice. Allow the rice to cool to room temperature. Refrigerated leftover brown rice also works well.
3. Meanwhile, in a large bowl mash the avocados with a fork. Add lemon juice, sea salt, pepper, and wasabi paste if using. Stir until smooth.
4. Fold the very small diced cucumber and red bell pepper into the mashed avocado mixture. Set aside.
5. In a separate bowl, combine the diced cooked shrimp with the mayonnaise or Greek yogurt and chili powder. Stir until the shrimp is evenly coated; adjust seasoning to taste.
6. To assemble: spray a round 1-cup measuring cup with nonstick olive oil or avocado oil spray. Layer the rice first, pressing gently but firmly, then a layer of the avocado-cucumber mixture, and finally the spicy shrimp. Compress lightly between each layer to hold the stack together.
7. Run a sharp knife lightly around the edge of the measuring cup, invert the stack onto a plate, and remove the cup.
8. Sprinkle each stack with sesame seeds and sliced green onions. Serve immediately with coconut aminos or low-sodium soy sauce on the side.

Enjoy your Shrimp “Sushi” Stacks—simple to make, full of flavor, and easy to customize. They make an excellent lunch, light dinner, or starter for a casual meal.

— Rachel