Print

Spicy Chicken Avocado Sushi Stacks

spicy chicken avocado sushi stacks - featured image
Print Recipe

These easy layered sushi stacks feature spicy chicken tossed in creamy sriracha mayo, ripe avocado, and sticky sushi rice for a bold, satisfying meal—no rolling required! Perfect for weeknights, gatherings, or when you crave sushi-bar flavors at home.

Ingredients

Scale
  • 1 cup short-grain sushi rice (about 7 oz)
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 large chicken breast (about 8 oz), cooked and shredded (or rotisserie chicken)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1/2 teaspoon sesame oil (optional)
  • 1 large ripe avocado, thinly sliced
  • Juice of 1/2 lime
  • Pinch of salt
  • 2 sheets nori (seaweed), finely shredded (optional)
  • 1 tablespoon black or white sesame seeds
  • Thinly sliced green onions
  • Pickled ginger (optional, for serving)
  • Soy sauce or extra sriracha (for drizzling)

Instructions

  1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
  2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold seasoning into the cooked rice while hot. Let rice cool to room temperature.
  3. Shred cooked chicken breast into bite-size pieces. In a bowl, blend mayonnaise, sriracha, soy sauce, and sesame oil. Toss chicken in sauce until evenly coated. Adjust spice to taste.
  4. Slice avocado thinly and gently toss with lime juice and a pinch of salt.
  5. To assemble, place a ring mold or lined ramekin on a plate. Spoon 1/3 of the sushi rice into the base, pressing lightly. Add a layer of avocado slices, then top with a generous scoop of spicy chicken. Repeat layers if desired, finishing with chicken on top.
  6. Sprinkle shredded nori, sesame seeds, and green onions over the stack. Drizzle with extra sriracha or soy sauce if desired.
  7. Gently unmold the stack onto the plate. Add pickled ginger on the side. Serve immediately for best texture.

Notes

For gluten-free, use tamari instead of soy sauce. Brown rice or cauliflower rice can be substituted for sushi rice. Assemble stacks just before serving for best texture. If using rotisserie chicken, add extra mayo if dry. Avocado is best sliced fresh and tossed with lime juice to prevent browning. Use a wet towel to clean sticky rice off fingers during assembly.

Nutrition

Keywords: sushi stacks, spicy chicken, avocado, easy sushi, layered sushi, Japanese fusion, weeknight dinner, gluten-free option, party food, healthy sushi

Find it online: https://bitefuljoy.com/spicy-chicken-avocado-sushi-stacks-easy-layered-recipe-to-try/