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Spicy Chicken Avocado Sushi Stacks

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These Spicy Chicken Avocado Sushi Stacks are a fun, easy, and flavor-packed way to enjoy all the best parts of sushi—no rolling required! Layers of seasoned sushi rice, creamy avocado, and fiery chicken are topped with spicy mayo and crunchy garnishes for a showstopping meal or appetizer.

Ingredients

Scale
  • 1 cup sushi rice (short-grain rice works best)
  • 1 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups cooked chicken breast, shredded or diced (rotisserie works great)
  • 3 tablespoons mayonnaise (Kewpie or regular)
  • 1–2 tablespoons sriracha (adjust for heat preference)
  • 1 teaspoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 2 ripe avocados, diced
  • 1 tablespoon lime juice
  • Pinch of salt
  • 2 tablespoons sriracha mayo (mix equal parts sriracha and mayo, or use store-bought)
  • 1 tablespoon black or white sesame seeds
  • 2 tablespoons crispy fried onions or crushed seaweed snacks
  • 1 green onion, finely sliced
  • 1/4 cup thinly sliced cucumber (optional)

Instructions

  1. Rinse sushi rice under cold water until the water runs mostly clear.
  2. Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. While rice rests, combine rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds to dissolve sugar, then stir into the warm rice. Fluff with a fork and let cool to room temperature.
  4. In a medium bowl, mix cooked chicken, mayonnaise, sriracha, soy sauce or tamari, and toasted sesame oil. Taste and adjust heat or add more mayo if needed.
  5. Dice avocados and toss gently with lime juice and a pinch of salt. Mash lightly if a creamier texture is desired.
  6. Lightly oil or wet your mold or measuring cup. Spoon about 1/3 cup sushi rice into the bottom and press down firmly.
  7. Add a layer of sliced cucumber if using, then 1/4 of the avocado mixture, pressing gently.
  8. Finish with 1/2 cup spicy chicken, pressing lightly. Invert onto a serving plate and gently lift off the mold.
  9. Repeat for the remaining stacks (makes 4 servings).
  10. Drizzle each stack with spicy mayo, then sprinkle with sesame seeds, crispy onions or seaweed, green onion, and extra sriracha if desired.
  11. Serve immediately for best texture.

Notes

For best results, rinse your rice thoroughly and chill the stacks for 10 minutes before unmolding for clean layers. Adjust spice level to taste. For meal prep, store rice, chicken, and avocado separately and assemble just before serving. Use tamari for gluten-free, and vegan mayo for dairy-free. Add extra veggies or swap proteins as desired.

Nutrition

Keywords: sushi stack, spicy chicken sushi, avocado sushi, easy sushi recipe, gluten-free sushi, meal prep, Japanese fusion, spicy mayo, no roll sushi, party appetizer

Find it online: https://realityeats.com/spicy-chicken-avocado-sushi-stacks-recipe-easy-fresh-and-flavorful/