Spicy Shrimp Sushi Stacks Recipe

There’s something undeniably fun about sushi night—but let’s be honest, rolling perfect sushi at home isn’t always easy. Enter Spicy Shrimp Sushi Stacks: a layered, no-roll alternative that captures all the flavor and beauty of your favorite sushi, with none of the fuss.

The first time I made these, it was out of pure desperation to satisfy a sushi craving without breaking the bank or ordering takeout. One bite in, I knew this one was a keeper—cool, creamy, spicy, and crunchy in every layer. It’s become our go-to for summer nights, dinner parties, and even lazy weekday lunches.

The best part? These sushi stacks come together in under 30 minutes, making them perfect for quick dinners, impressive appetizers, or meal prep favorites. Let’s dive in!

Why You’ll Love These Spicy Shrimp Sushi Stacks

These sushi stacks may look fancy, but they’re incredibly simple to pull off. You’ll be amazed by how easily restaurant-quality flavor can come together in your own kitchen.

First, this recipe is fast and easy. No need for sushi mats or special tools—just layer the ingredients in a measuring cup or ramekin and flip!

Second, it’s budget-friendly. Traditional sushi often comes with a steep price tag. With affordable shrimp, rice, and pantry staples, you can enjoy sushi flavor without splurging.

Third, the layers are packed with flavor. From creamy avocado to spicy sriracha mayo and tangy seasoned rice, every bite hits a different note.

Finally, this dish is customizable. Don’t eat shrimp? Swap in crab, tofu, or smoked salmon. Want more heat? Drizzle on extra sriracha or jalapeños. The possibilities are endless.

With taste, texture, and visual appeal in every stack, this recipe is a total crowd-pleaser that’ll have your guests thinking you’re a sushi master.

Ingredients Notes

The magic of Spicy Shrimp Sushi Stacks lies in how a few simple ingredients work together to deliver bold, balanced flavors and satisfying textures.

Sushi rice is essential here. It’s short-grain rice that’s sticky enough to hold the stack’s shape, and it gets a quick seasoning of rice vinegar, sugar, and salt to give it that signature sushi tang. If you’re in a pinch, any short-grain white rice can work—but sushi rice really makes the difference.

Cooked shrimp is the star protein. I prefer small to medium peeled shrimp, quickly sautéed with garlic and a touch of soy sauce. You can also use pre-cooked shrimp to save even more time. Just be sure to chop them into small pieces for easy stacking.

Avocado brings creaminess and richness to the dish. Perfectly ripe avocados are key—they should yield slightly when squeezed, but not feel mushy. Dice them just before assembling to keep them fresh and vibrant.

Cucumber adds a refreshing crunch. English cucumbers are ideal since they’re seedless and have tender skin, but regular cucumbers work if you peel and deseed them. Dice them finely to help balance the creamy and spicy elements.

Spicy mayo, made from mayonnaise and sriracha, ties the whole dish together. You can adjust the spice level to your liking or mix in a bit of sesame oil for depth. Drizzle it generously over the final stack for the ultimate flavor boost.

You’ll also want a 1-cup measuring cup or small ramekin to shape your stacks, plus a small mixing bowl and spoon. No fancy sushi gear required!

How To Make These Spicy Shrimp Sushi Stacks

Creating these gorgeous sushi stacks is a lot easier than it looks. Here’s how to do it, step by step.

Start by cooking your sushi rice according to package instructions. Once it’s done, stir in a mixture of rice vinegar, sugar, and salt while the rice is still warm. Set it aside to cool slightly—you want it warm, not hot, so it holds together but doesn’t wilt the avocado.

Next, prep your shrimp. If using raw shrimp, sauté them quickly in a hot pan with a splash of sesame oil, garlic, and soy sauce until pink and opaque—about 2-3 minutes per side. Let them cool slightly, then chop into bite-sized pieces. If using pre-cooked shrimp, just chop and season lightly.

Now it’s time to make your spicy mayo. In a small bowl, combine mayonnaise and sriracha, tasting as you go. A squeeze of lime juice or a dash of sesame oil can add an extra layer of flavor.

Dice your avocado and cucumber, keeping them separate. Add a tiny pinch of salt and lime juice to the avocado to prevent browning.

To assemble, lightly oil or line your 1-cup measuring cup. Begin by pressing in a layer of shrimp, followed by a layer of diced cucumber. Add a layer of avocado, then top with the seasoned rice. Press everything down firmly with the back of a spoon.

Invert the cup onto a plate and gently lift to release the stack. It should hold its shape beautifully. Drizzle with spicy mayo and, if desired, garnish with sesame seeds, sliced green onions, or nori strips.

The whole process takes about 25-30 minutes from start to finish. You’ll end up with gorgeous, flavor-packed stacks that look like they came from a sushi bar.

Storage Options

These Spicy Shrimp Sushi Stacks are best served fresh, but you can store them with a few considerations in mind.

If you’re making them ahead, prepare all components—rice, shrimp, spicy mayo, cucumber, and avocado—separately and store them in airtight containers in the fridge for up to 2 days. Keep the avocado sealed tightly with plastic wrap to reduce browning.

You can assemble the stacks up to a few hours in advance, but wait to add the spicy mayo until just before serving for the freshest look and taste.

Leftover assembled stacks can be stored in the fridge for up to 24 hours, but note that the avocado may brown and the rice may harden slightly.

To reheat the rice layer only, microwave gently with a damp paper towel for about 20-30 seconds, though the dish is generally served cold or at room temperature.

Variations and Substitutions

This recipe is super flexible and adapts well to dietary needs and personal preferences.

Try swapping the shrimp with crab, either real or imitation. It’s a classic sushi combo and brings a sweet, delicate flavor. If you prefer a plant-based version, diced tofu or tempeh sautéed in soy sauce is a great stand-in.

For a spicy twist, stir in a bit of wasabi to the mayo or top your stack with pickled jalapeños. Love crunch? Add a layer of crushed tempura flakes or crispy onions for texture.

Not into mayonnaise? Try a drizzle of spicy ponzu or a soy-ginger glaze as a lighter, tangier topping.

If you’re watching your carbs, swap the sushi rice for cauliflower rice seasoned similarly. It won’t be as sticky, but still layers well and keeps the dish low-carb.

Don’t be afraid to get creative! This is a great “use what you have” recipe, and every version I’ve tried brings something new to the table.

Ready to dive into your sushi stack obsession? These Spicy Shrimp Sushi Stacks are the ultimate answer to sushi cravings at home—quick, flavorful, and endlessly customizable.

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