1-First, cook the brown rice according to package instructions, skipping any salt or oil for a lighter base. Once it’s done, stir in the rice vinegar and spread it on a sheet pan to cool this step gives it that sticky feel we love in sushi. YUM, preparing the rice this way makes the stacks hold together just right and adds a subtle tang that boosts the overall flavor.

2-Next, cut the cooked shrimp into 1-inch cubes to make them easy to layer and eat. In a small bowl, mix the diced cucumber with the chopped chives for a fresh, crunchy topping. Then, in another bowl, combine the mayonnaise and sriracha sauce to create that spicy mayo adjust it if you want more kick, as I’m obsessed with customizing heat levels.

3-Now for the fun part: using a 1-cup dry measuring cup, layer the ingredients like this start with 1/4 cup of the cucumber mixture, add 2 tablespoons of diced avocado, then 1/4 of the shrimp, and top with 1/3 cup of rice. Carefully invert the cup onto a plate and tap to release your stack. Finally, sprinkle each one with 1 teaspoon of furikake seasoning, drizzle with 1 teaspoon of soy sauce, and add the sriracha mayo mixture. Repeat to make four stacks total, and serve right away for the best taste.

4-Throughout this process, Spicy Shrimp Sushi Stacks come together in about 30 minutes, perfect for busy folks. If you’re using frozen shrimp or rice, defrost them first to keep things fresh and simple. This method ensures a balance of flavors and textures that will make you want to try it every week.