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30Dec, 20
Clean Food Love
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Shrimp “Sushi” Stacks 🥑🦐🥢

Here’s a SUPER FUN idea for you to quickly & easily create your favorite sushi flavors at home, without needing to practice up on rolling your own.

Sushi stacks are one of my favorite quick, satisfying lunch ideas!

You can substitute steamed shrimp for any fish of your choice, such as:

  • sashimi-grade raw salmon
  • sashimi-grade raw tuna
  • smoked salmon
  • smoked tuna
  • tempura shrimp
  • cooked crabmeat

You can add or subtract any veggie or fruit of your choice, such as:

  • pineapple
  • mango
  • cucumber
  • diced avocado
  • asparagus
  • jalapenos
  • green onions
  • scallions
  • carrots
  • sprouts
  • bell peppers, any color

➡️Rachel’s Tips:

Make sure you have some coconut aminos or low sodium soy sauce on hand for serving.

Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.

Back to the taste test:

  • I served each person 3 small bowls of brown rice sprinkled with:
  • Low Sodium Soy Sauce
  • Bragg’s Liquid Aminos
  • Coconut Aminos

The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.

Second place was a TIE between the remaining two options.

If you haven’t tried coconut aminos you’re truly missing out!

4 servings


For the sushi rice:

  • 1 cup uncooked brown rice, rinsed
  • 2 cups water
  • 2 Tbsps rice vinegar or apple cider vinegar
  • 1 Tbsp raw honey
  • 1 tsp sea salt

For the avocado and cucumber layer:

  • 1 cup avocado, mashed (about 2 avocados)
  • 1-2 tsps wasabi paste (optional)
  • 1/2 English cucumber, diced very small
  • 1/2 red bell pepper, very small diced
  • 1 Tbsp fresh squeezed lemon juice
  • sea salt and ground pepper, to taste

For the spicy shrimp:

  • 1 lb cooked shrimp, diced
  • 1/3 cup homemade, or avocado mayonnaise, or plain Greek yogurt
  • 1 tsp chili powder

For the stacks:

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


Add your rinsed brown rice and water to a pot and place over high heat.

Bring to a boil, then reduce the heat to low, partially cover the pot and cook until rice is tender, about 22 minutes. Drain any water remaining at the bottom of the pot.

Leftover brown rice that has been refrigerated works excellent for these.

Stir in the apple cider vinegar, honey and sea salt to your cooked brown rice. Allow rice to cool.

Meanwhile, in a large bowl mash your avocados with a fork. Add in the fresh lemon juice, sea salt, pepper and wasabi if you’re using. Stir to combine well.

Stir in your diced cucumber and bell pepper. Set aside.

In a second bowl combine the shrimp with mayonnaise and chili powder. Stir until fully coated.

To assemble your stacks, use a round, 1 cup measuring cup, and spray with nonstick olive oil, or avocado oil spray.

Stack layers of each of the ingredients starting with the rice, followed by veggie/avocado, then the shrimp mixture, compressing firm but lightly in between each layer.

Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.

Sprinkle with sesame seeds and green onions, and serve immediately.



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