HomeRecipesAsian-Inspired Shrimp Stack Recipe

Asian-Inspired Shrimp Stack Recipe

Whether you’re looking for a fun appetizer to bring to your next party or simply want to impress your friends with an Asian-inspired dish, this stack recipe is sure to be a hit!

Start with a layer of sushi rice, then add a layer of seasoned avocado and cucumber. Finally, top it all off with a generous serving of spicy tuna.


The shrimp in this stack recipe are coated with a mixture of mayo and sriracha for a spicy kick. The mayo is a great source of vitamin E, while the sriracha adds an extra layer of heat.

The avocado in this stack recipe is also a good source of healthy fats, as well as vitamins C and E. It’s a versatile ingredient that can be used in many different recipes and is great for adding an extra layer of flavour.

I find using a ring mold makes the process of creating the stacks much easier than trying to hand-lay them. I got these from Amazon for about $14 and they make it a breeze to create the perfect shrimp stacks every time.

Start by laying down a layer of rice, then a layer of diced cucumbers and mashed avocado, then a layer of shrimp. Press down firmly to pack the ingredients. Then, add a final layer of sushi rice and press down to compact it and help it stick together.

Once the shrimp, rice and avocado layers are complete, drizzle each stack with a bit of soy sauce and sriracha mayo. You can sprinkle on sesame seeds or a seasoning blend of your choice before serving.

This stack recipe is a fun and easy twist on the classic California roll, featuring crunchy cucumbers, creamy avocado, and sticky rice topped with spicy shrimp! It’s the perfect dish for a party, appetizer or weeknight meal.

It’s also a keto-friendly and low carb recipe, making it ideal for anyone following the diet. It’s a quick and simple recipe that doesn’t require any special equipment, just a few basic ingredients!

If you don’t have a ring mold, you can use a 1-cup measuring cup (flat bottom) to create the stacks. The cup will need to be greased to prevent the ingredients from sticking to it. Once you’ve completed the shrimp, rice and avocado layers, carefully turn the cup upside down to turn it out onto a plate.

This is a very fast and simple recipe, and it’s perfect for anyone on a budget! It’s also an excellent way to use up leftover rice from dinner.


The avocado is a very good source of potassium and magnesium, and it can be used in many ways. You can add it to a salad, mix it with guacamole, or use it as the base of a sandwich.

If you want to try a fun and easy appetizer, this crab avocado stack is a great option. It can be made with different types of seafood such as shrimp, langostinos, lobster, octopus, and even canned tuna.

This delicious appetizer is a simple combination of fresh white crab and creamy avocado. It’s a satisfying dish that makes an ideal healthy starter for two.

To make this recipe, you’ll need small 4 ounce ramekins to mold the stack and saran wrap to keep it together. This appetizer is a perfect addition to your next dinner party or cocktail party.

Cut the avocados in half lengthwise and remove the seeds. Place a few silver dollar sized pieces on the bottom of each ring mold, then top each with 1/4 cup of the crab mixture. Press down firmly, but gently.

Repeat for the remaining avocado rounds and the crab mixture in each ring mold. Spoon a few dots of basil vinaigrette around the towers and serve with remaining diced tomato and cucumber slices on the plates.

The avocado is a very good source of fiber and vitamin E, and it can be used in many ways. It is also a good source of antioxidants and potassium.

Using the avocado in a stack recipe can be a great way to add more flavor to your meal, especially if you use it as the base of a sandwich. You can also add a variety of other ingredients, such as rice or quinoa.

You can also use a metal ring or stacker to layer the avocado and chicken. Then, you can add a squeeze of lemon or lime juice and a garnish of veggie chips to complete the look of the plate.

The avocado is a very good source of magnesium, potassium and vitamin E, and it can be used to make many different recipes. It is also a good source of omega-3 fatty acids, which is essential for your health.


A great way to add some extra flavor & variety to your sushi meal, this stack recipe is a fun take on traditional sushi. It’s packed with avocado, cucumber, spicy tuna, rice, sriracha mayo and more!

The first step in building a stack is to prepare the rice. This is a time-consuming process, but it’s worth it for the end results. It’s also a great way to use up any leftover ingredients that might be in the refrigerator, which is always a plus!

Make sure to rinse your rice before cooking it. This removes excess starch that can make your rice sticky & gluey. Using too much water, on the other hand, can result in undercooked or even mushy rice. For the best results, use 1:1.5 of water for every cup of rice.

Next, season the rice with a few spoonfuls of prepared seasoning liquid. Be sure to use just enough seasoning so the rice tastes delicious without being too wet & mushy. This is a time-consuming process, so be sure to work slowly & taste as you go!

Once the rice is seasoned, let it cool completely. If you are making these stacks ahead of time, you might want to store them in the refrigerator for a few hours before serving, to help them hold together better.

To assemble the stacks, you’ll need a 1 or 2 cup dry measuring cup (depending on how large you’d like your stacks to be). Fill each cup in about 1/3 of the way with the avocado mix, then about 1/3 of the way with flaked salmon and finally about 1/3 of the way with the white rice.

Tip: Besides avocado, you can also add any combination of diced veggies that you have on hand. Shredded carrots, shredded cabbage, diced mushroom, cooked sweet potato or asparagus would all work great. You could also mix in a little pickled vegetable of your choice, too.

Once the sushi stacks are assembled, it’s time to build your sushi plate! For the most authentic look, you’ll want to use a sushi stack mold (this one is great). Or you can assemble your stacks in a 1 cup measure (spritzed with cooking spray), then build your plates on top of them.

Sriracha Mayo

Sriracha mayo is an incredibly versatile condiment that can be used on burgers, wraps, sandwiches, and as a dipping sauce for french fries and onion rings. It can be made quickly and easily with only 4 main ingredients, making it a perfect addition to your home cooking repertoire!

This recipe is made with a blend of 2 popular condiments, sriracha and mayonnaise. It comes together in less than 5 minutes and is a versatile spread that can be served with grilled chicken, fish, or veggies!

The key is to use the best quality mayo. Full-fat works best, but you can also use low-fat or vegan mayo if desired. It also helps to use a high-quality sriracha for optimal flavor.

You can buy sriracha at most grocery stores or make your own. This sauce is spicy, tangy, and sweet with a consistency thicker than tabasco but thinner than ketchup. It can be made with all-natural or traditional ingredients and is great for adding a kick to your food!

Garlic – I like to add garlic here to balance out the heat of the sriracha and give the mayo a bit more flavor. If you don’t have fresh garlic on hand, granulated garlic is fine to substitute.

Lime juice – This acid adds a bright, refreshing taste that helps bring all the flavors together. It’s also a good source of vitamin C and is very healthy for you!

Salt – Just a pinch is all you need to help balance the flavors of the sauce. It’s also a good source for calcium and magnesium.

Honey – This sweetener can be optional, but it helps to mellow out the sriracha’s spice. It also provides a hint of sweetness that will complement any dish.

You can serve this stack recipe with your choice of fried or poached shrimp, avocado, cucumber, and rice. It’s also a great option for a quick lunch or dinner. You can even stack it into sushi. Start by layering a portion of the rice, then a quarter of the shrimp, then a piece of cucumber, and finally a slice of mashed avocado. Then drizzle with sriracha mayo before serving!

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