Sushi shrimp stack with kiwi salsa

You will be so surprised how easy this is to make!

You will be so surprised how easy this is to make!

If you visit this blog regularly enough, or follow me on social media, you will know that I am totally obsessed with Asian food. I wrote a blog post about my time eating in Asia a few months back, I have a whole board on Pinterest dedicated to sushi porn and have previously made onigiri on the blog, just to get my fix. 

So this recipe should come as no surprise. I spotted the inspiration for these sushi stacks on Pinterest by Taylor at The Girl on Bloor; I would totally recommend her blog and beautiful recipes. 

I have then adapted it - as I always do! The main change I've made is losing the bang-bang sauce and replacing it with a sauce made from natural yoghurt (or use a dairy free alternative if you want to) combined with my newest discovery coconut aminos, a soy sauce replacement.

So let's get to the recipe! IT IS SO EASY. I was totally chuffed with how these stacks came out and with their colourful layers they totally satisfy that 'eat the rainbow' mantra to get a varied diet full of different vitamins and minerals.

I really hope you try this one, I promise you you'll impress yourself with sushi skills you never knew you had!

SERVES: Makes 4 large sushi stacks - main meal for 2 people
COOK TIME: 0 minutes, but sushi rice does take time to prepare - brown sushi rice will involve 1hr soaking + 40 minutes cooking
PREP TIME: 45 minutes, there is quite a bit of dicing here. But it's worth it! 


  • 30 small prawns (or shrimps, depending on your country :)), cut into small pieces

  • 2 nori (seaweed) sheets, cut into strips

  • Brown sushi rice, pre-prepared according to packet instructions

  • Sesame seeds (black and white) to garnish


  • 1 avocado, mashed

  • juice of 1/2 lime

  • 1 small clove garlic, crushed

  • pinch of salt

Kiwi salsa

  • 2 kiwis, finely diced

  • 1/2 red bell pepper, finely diced

  • 1/2 yellow bell pepper, finely diced

  • 1/2 red onion, finely diced

  • juice of 1/2 lime

  • good handful of coriander (cilantro), leaves finely chopped

  • pinch of salt

Spicy sauce

  • 100g natural yoghurt (or dairy free alternative)

  • 3 tbsp coconut aminos

  • 1 tsp chilli powder


1. In three separate bowls prepare your three layers - guacamole, kiwi salsa and spicy sauce. Combine all ingredients thoroughly. 

2. In a measuring cup or flat bottomed ramekin (I used a large Gü glass one, I could add it to this hilarious list of uses for them!) spoon in a layer of kiwi salsa. Top this with the guacamole, spreading right to the edges. 

3. Next up layer in the chopped prawns and then top this with strips of nori so the whole surface is covered (this is why it's good to have little pieces of nori, plus it's easier to eat) 

4. Finally top with the sticky sushi rice, pushing down firmly to fill the dish and make a solid base. 

5. Put a plate over the dish and flip it over. Give it a tap and a bit of a wriggle and the stack will slowly work its way out of the dish and onto the plate. Taylor recommends tracing a knife around the edge of the ramekin to loosen it before flipping, but I didn't find this was necessary. 

6. Remove the dish and bask in your glory at your beautiful stack! Drizzle the stack with your sauce and sprinkle with sesame seeds. Serve with fresh limes and more coconut aminos. 


Sushi Shrimp Stacks | The Flourishing Pantry | yeast free diet blog
Sushi shrimp stacks | The Flourishing Pantry | yeast free diet blog

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How to make sushi shrimp stacks