Mango Shrimp Sushi Stacks

5 from 2 votes

This mango shrimp sushi stack recipe is simple to create, visually stunning, and undeniably delicious. Coconut jasmine rice is artfully topped with spicy, creamy shrimp followed by a layer of rich avocado and vibrant mango.

shrimp sushi with layers of rice, shrimp, avocado, mango, and sesame seeds shown

Shrimp sushi stacks are fresh, flavorful, and so much fun to make. The ingredients are simple yet put together in a way that creates a dazzling work of edible art.

If you have ever wanted to make your own sushi at home, this is a great place to start.

I love the combination of mangoes and shrimp and this shrimp sushi stack recipe is a surefire way to impress your friends and family. In fact, they might even want to help. Mango shrimp stacks really are a joy to create! 

Just be sure to plan your time wisely. Although you won’t need to worry about rolling everything just so, the whole recipe still takes about an hour to complete from start to finish.

closeup: shrimp sushi stack with a forkful taken out of it so the layers are  shown

For more scrumptious shrimp recipes, check out my Bang Bang Shrimp, Pineapple Shrimp Salad, and Crispy Coconut Shrimp.

Ingredient Notes and Substitutions

  • Jasmine Rice – Offers a sweet, floral flavor and delicate texture. If you prefer a stickier rice, you can substitute sushi rice or another short-grained variety.  
  • Coconut Milk – Adds a sweet, nutty flavor and earthy richness while adding a little stickiness to the rice.
  • Mango – Brightens the dish with a tangy, tropical sweetness and dazzling orange color. 
  • Avocado Delivers a satiny smooth texture and rich, buttery flavor.  
  • Shrimp – Tender and succulent with a touch of sweet saltiness. Since we dice it, any size will do. Just make sure you are working with fully cooked shrimp. 
  • Mayonnaise Envelopes the shrimp in a silky, creamy bath of tangy richness. 
  • Chili Paste – Enlivens the dish with a pop of zingy, fiery heat. I like sriracha, but any chili paste will do. 
  • Sesame Oil – Adds a touch of delicate nuttiness. 
  • Black Sesame Seeds – Tops off the sushi with a crunchy texture, nutty flavor, and contrasting color. Regular sesame seeds work too.
closeup: shrimp sushi with layers of rice, shrimp, avocado, and mango shown

How to Make a Shrimp Sushi Stack

  1. Cook the Rice. Place a saucepan over medium heat along with the coconut milk and salt. Bring to a boil, stir in the rice, cover, and reduce heat to low. Let the rice simmer for 18 minutes, then remove from heat. Keep the pan covered as it rests for 5 minutes. After that, spread the rice out on a cookie sheet to continue cooling. 
  2. Prepare the Ingredients. As the rice cools, use your time to dice the shrimp, mango, and avocado. Place each of these ingredients into a separate bowl. Cover and place the mangos and avocados in the refrigerator. 
  3. Season the Shrimp. Add in the mayonnaise, chili paste, and sesame oil to the bowl with the shrimp and stir to mix thoroughly. Cover the bowl and transfer it to the refrigerator for at least 20 minutes. 
extreme closeup: mango shrimp sushi stack with layers visible
  1. Choose Your Weapon. To hold the shrimp sushi stacks together while building, you have a few options. You can use a ½ inch cookie/biscuit cutter, a soup can with both ends removed, or a greased 1-cup measuring cup (do reverse order of ingredients if using measuring cup). 
  2. Build the Stacks. Begin building layers of rice, shrimp, avocado, and mango in the tool you have chosen (but in reverse order if using a measuring cup). Gently press down between each layer to tightly pack the layers and help them hold together. Once built, use a delicate touch to lift the can or ring upwards (or flip the measuring cup) and repeat to build the rest. 
  3. Garnish & Serve. Top your shrimp stacks with a sprinkling of black sesame seeds and serve right away.
closeup: shrimp sushi with layers of rice, shrimp, avocado, mango, and sesame seeds shown

Frequently Asked Questions

Is the shrimp in shrimp sushi raw?

NO! These shrimp sushi stacks do not contain raw shrimp. Raw shrimp is not actually safe to consume, and you should never do so. 

It tends to have a high count of a marine bacterium known as Vibrio vulnificus which can make humans very sick. Even in sushi restaurants, shrimp sushi is not served raw but par-cooked before serving for safety.

What goes well with mango shrimp stacks?

These make an excellent appetizer, snack, or even light meal. Here are a few of my favorite pairings to get you inspired.

– Enjoy mango shrimp with a hot bowl of Miso, Hot and Sour, Egg Drop, or Tom Kha Gai Soup.
– Have them alongside a fresh, zingy salad like Green Papaya Salad, Thai Mango Salad, or this crunchy Chinese Cucumber Salad.
– Feature shrimp stacks in an appetizer platter with other favorites like Vietnamese Spring Rolls, Pork Pot Stickers, and Crab Rangoon
– Serve them as a side dish beside seafood entrees like Thai Baked Halibut or Sweet Chili Glazed Salmon.

How long will shrimp sushi stacks stay good?

You should serve and eat your shrimp sushi as soon as possible after preparing it. However, if you prefer your sushi stacks to be a bit colder, it is perfectly okay to transfer them to the refrigerator covered for about an hour before serving. 

Just make sure that they are being consumed within 2 hours for the freshest and tastiest results. After that amount of time, the avocado will begin to brown and the rice will start to get mushy. 

If you do end up with a leftover stack or two, don’t fret. You can save them safely in the refrigerator, in an airtight container, for 1-2 days.

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Mango Shrimp Sushi Stacks

5 from 2 votes
This recipe for mango shrimp stack features shrimp sushi in a spicy sriracha mayo topped with creamy avocado and sweet mango.
Servings: 4
Prep: 15 minutes
Cook: 18 minutes
Chill Time: 20 minutes
Total: 53 minutes


  • 1 cup jasmine rice
  • 14 oz can unsweetened coconut milk
  • 1/2 tsp kosher salt
  • 1 mango cubed 1/2-inch dice
  • 1 avocado cubed 1/2-inch dice
  • 1 lb cooked shrimp, tails removed cubed 1/2-inch dice
  • 3 tbsp mayonaise
  • 1 tbsp chili paste or sriracha
  • 1/2 tsp sesame oil
  • 1 tsp black sesame seeds


  • Add the coconut milk and salt to a saucepan over medium heat and bring to a boil. Stir in the rice, cover, turn heat to low and simmer for 18 minutes. Remove from heat, keep covered and rest 5 minutes. Remove rice from saucepan and spread on cookie sheet to cool.
  • In the meantime dice the mango, avocado and shrimp. Place in separate bowls.
  • To the shrimp add the mayonnaise, chili paste and sesame oil, stirring to mix and coat thoroughly. Cover each (mango, avocado, shrimp) and refrigerate 20 minutes.
  • Either use a greased 1 cup measuring cup, soup can with both ends removed, or a 3 1/2-inch biscuit/cookie cutter and place on plate.
  • Divide and layer the cooled rice, shrimp, avocado and mango into each stack, gently pressing down after each addition. Carefully lift the cup/can/ring upwards and repeat with others.
  • Sprinkle each shrimp stack with the black sesame seeds and serve immediately.


Calories: 672kcal | Carbohydrates: 57g | Protein: 23g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1021mg | Potassium: 792mg | Fiber: 7g | Sugar: 11g | Vitamin A: 852IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: appetizers
Cuisine: Asian
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): mango shrimp stacks w/ coconut rice


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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  1. Hi there, since brown rice is the preference here, how can i use this with coconut milk. Brown rice takes longer to cook, so what would be a good way to use this in conjunction? thanks