Ingredients

Scale

(Makes 4 stacks)

Sushi rice base:

1 cup cooked sushi rice (or cauliflower rice for low-carb)
1 tbsp rice vinegar
1 tsp sugar (or monk fruit blend for blood sugar friendly)
¼ tsp salt

Spicy shrimp:

12 large shrimp, peeled & deveined
1 tbsp sriracha
1 tbsp lime juice
1 tsp soy sauce (or coconut aminos for GF/low-sodium)
1 tsp sesame oil
1 garlic clove, minced

Stack layers:

1 ripe avocado, sliced ¼” thick
4 thin cucumber rounds (for base stability)
Optional: Pickled ginger slices, wasabi

Garnish:

Toasted sesame seeds
Microgreens or cilantro
Extra lime wedges
Sriracha drizzle

Instructions

1. Prep rice:

Cook sushi rice according to package. Gently fold in rice vinegar, sugar, and salt. Cool to room temp.
→ Low-carb option: Use riced cauliflower sautéed 5 min with 1 tsp rice vinegar + pinch of salt.

2. Marinate & cook shrimp:

Toss shrimp with sriracha, lime juice, soy sauce, sesame oil, and garlic. Let sit 10 min.
Cook in skillet over medium-high heat 2–3 min per side until pink. Cool slightly.

3. Assemble stacks:

On each plate, place 1 cucumber round (prevents sliding).
Layer in order:
→ ¼ cup seasoned rice
→ 3 avocado slices
→ 3 shrimp (cut in half lengthwise for neat fit)
Repeat for 4 stacks.

4. Garnish & serve:

Sprinkle with sesame seeds, microgreens, and extra lime. Drizzle with sriracha if desired.

💡 Pro Tips for Perfection:
✅ Dry shrimp thoroughly—pat before marinating for better sear.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos instead of soy sauce
→ Boost flavor with extra lime zest + garlic
✅ Blood sugar friendly (you love this!):
→ Use cauliflower rice + monk fruit blend
→ Skip added sugar entirely—rely on lime/sriracha for brightness
→ Net carbs: ~8g/serving
✅ Low-carb/keto option (you love this!):
→ Cauliflower rice base only
→ Increase avocado to ½ per stack
→ Net carbs drop from 28g → 6g/serving
✅ High-protein boost (you love this!):
→ Add 2 oz smoked salmon layer (+12g protein/serving)
→ Serve with edamame on the side (+8g protein)
✅ Make ahead: Prep components 4 hours ahead; assemble just before serving to prevent sogginess.

Prep Time & Nutrition (per stack):