Spicy shrimp and spicy salmon stacks are made with layers of sushi rice, shrimp, avocado, cucumber, shredded carrots and spicy sauce. Served in stacks instead of rolls. It’s easy and fun to make.

For sushi rice
1 1/2 cups sushi rice or jasmine rice
2 cups water
Cook in a rice cooker or other methods according to the package.
It makes 2 1/2 cups cooked rice.

For spicy sauce
1/2 cup mayonnaise
1-2 tbsp sriracha or to taste
1 tbsp sugar-optional
Mix everything together. Adjust the taste accordingly. Makes 1/2 cup of spicy sauce enough for four sushi stacks.

For spicy shrimp stacks. Makes two stacks.
1 cup warm cooked rice
1/2 tbsp sugar
1/2 tbsp vinegar
1/4 tsp salt
Mix all ingredients and set aside.

For avocado and cucumber salsa
1/2 of avocado-diced
1/2 cup cucumber-diced
1 tsp lime juice
1/4 tsp salt or to taste
Mix all ingredients

For spicy shrimp mixture
5-6 extra large cooked shrimp
2 tsp spicy sauce mixture
3 tsp furikake for topping
Assemble stacks and serve immediately.

For spicy salmon stacks. Makes two stacks.
1 cup warm cooked rice
1/2 tbsp sugar
1/2 tbsp vinegar
1/4 tsp salt
Mix all ingredients and set aside.

Spicy salmon mixture
5-6 oz can salmon or tuna-drained
3 tbsp spicy sauce
1 tsp sriracha
1 tsp sugar-optional
Mix all ingredients

Vegetables for stacks
1/2 avocado-thin sliced
1/2 cup cucumber-diced
1 small carrot-finely shredded
Assemble stacks and serve immediately.