Spicy Shrimp Sushi Stacks

Introduction

If you love sushi but want a creative, easy-to-make twist that doesn’t require rolling mats or advanced skills, these Spicy Shrimp Sushi Stacks are the perfect recipe for you. Bursting with layers of seasoned rice, creamy avocado, spicy shrimp, and crunchy toppings, this dish delivers all the flavors of sushi in a fun and approachable way. Whether you’re hosting friends, meal-prepping for the week, or simply craving sushi without leaving home, this recipe is sure to impress.

My recipe story

I first discovered sushi stacks while dining at a small Japanese fusion café that served deconstructed sushi bowls and layered creations. I immediately fell in love with the concept because it offered all the flavor of traditional sushi without the fuss of rolling. Inspired by that, I decided to create my own version featuring spicy shrimp, a protein that pairs beautifully with creamy avocado and tangy sauces. Over the years, I’ve tweaked this recipe to balance heat, freshness, and texture. Now, it’s become one of my go-to recipes for family dinners and dinner parties alike.

Ingredient breakdown

The magic of these sushi stacks lies in the combination of simple, fresh ingredients layered into a beautiful and flavorful dish. Each component plays an important role in balancing taste and texture.

The base is made with short-grain rice, which is stickier than long-grain varieties and perfect for holding shape. A touch of rice vinegar, sugar, and salt gives it that authentic sushi rice flavor. On top of that, we add creamy avocado, which not only enhances the richness but also contrasts beautifully with the spicy shrimp.

The shrimp is coated in a blend of mayonnaise and sriracha, giving it a creamy heat that sushi lovers crave. To finish, toppings like sliced cucumber, sesame seeds, green onions, and a drizzle of soy sauce or spicy mayo elevate the flavor and add crunch. These ingredients are easy to find and can be substituted with your favorites, making the dish both versatile and approachable.

Equipment you’ll need

• Measuring cups and spoons
• Small saucepan with lid (for rice)
• Mixing bowls
• Spatula or spoon
• Measuring cylinder, ramekin, or food ring mold (for stacking)
• Sharp knife and cutting board
• Small whisk (for sauces)

Step-by-step directions

1. Cook the rice: Rinse 1 cup of short-grain rice under cold water until the water runs clear. Add it to a saucepan with 2 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 18–20 minutes until tender. Let it rest, covered, for 10 minutes before fluffing with a fork. While still warm, stir in 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt.
2. Prepare the shrimp: Peel, devein, and roughly chop 1 pound of shrimp into bite-sized pieces. Cook in a skillet with a drizzle of oil for 2–3 minutes per side, until pink and opaque. Transfer to a bowl and toss with 3 tablespoons mayonnaise and 2 tablespoons sriracha. Adjust spice level to taste.
3. Prepare the avocado layer: Slice 1–2 ripe avocados into thin slices or mash lightly with lime juice, salt, and pepper. This will add creaminess and help prevent browning while assembling the stacks.
4. Assemble the stacks: Place a lightly greased food ring mold (or ramekin) on a plate. Start with a layer of seasoned rice, pressing down gently. Add a layer of avocado, followed by the spicy shrimp mixture. Carefully lift the mold to reveal a neat, layered sushi stack.
5. Garnish and serve: Top with sliced cucumber, green onions, sesame seeds, and a drizzle of soy sauce or extra spicy mayo. Serve immediately for best texture and flavor.

Variations & substitutions

These sushi stacks are incredibly versatile, allowing you to tailor the flavors to your liking. Swap shrimp for crab meat, tuna, or salmon for a different protein base. For a vegetarian version, try marinated tofu or roasted vegetables. Mango slices add a sweet, tropical twist, while pickled ginger brings sharp contrast. You can also experiment with sauces—try wasabi mayo, eel sauce, or teriyaki glaze for unique flavor combinations. The recipe is flexible enough to cater to any palate or dietary preference.

Storage, freezing & make-ahead

These sushi stacks are best enjoyed fresh, as the avocado and shrimp lose texture over time. However, you can prepare some components in advance. Cook and season the rice up to one day ahead and store it in an airtight container in the fridge. The shrimp can also be cooked and refrigerated for up to 24 hours, but only mix with the spicy mayo right before assembling. Avocado is best sliced at the last minute to avoid browning. Freezing is not recommended, as the texture of rice and avocado changes drastically once thawed.

Serving ideas & pairings

These sushi stacks make a stunning appetizer or light main dish. Pair them with a fresh seaweed salad, miso soup, or edamame for a full Japanese-inspired meal. They also go beautifully with chilled sake, green tea, or a crisp white wine like Sauvignon Blanc. If serving at a party, you can create smaller, bite-sized stacks for a sophisticated hors d’oeuvre option. For a heartier spread, offer an assortment of sushi-inspired sides like spicy tuna tartare or cucumber salad to complement the stacks.

FAQ

Can I make this recipe with cooked sushi rice from the store?
Yes, pre-cooked sushi rice can save time, but be sure it’s seasoned with vinegar, sugar, and salt for authentic flavor.

What can I use instead of a ring mold?
You can use a small ramekin or even a measuring cup. Simply press the layers in, then invert onto a plate.

Can I make these gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce and check that your sriracha and mayonnaise are gluten-free.

How spicy are these stacks?
They have a medium heat level from the sriracha. You can reduce the spice by using less or swap for a mild chili sauce.

Can I make mini versions for parties?
Absolutely. Use smaller molds or ramekins for individual bite-sized stacks that are perfect for entertaining.

Final thoughts

Spicy Shrimp Sushi Stacks are proof that homemade sushi doesn’t need to be complicated. With simple layering techniques, fresh ingredients, and bold flavors, you can create a dish that feels both gourmet and approachable. These stacks are versatile enough for weeknight dinners yet elegant enough for entertaining. Once you try them, you’ll find yourself making them again and again. Whether you’re a sushi lover or simply enjoy trying new recipes, this is a fun and flavorful addition to your kitchen repertoire.

Spicy Shrimp Sushi Stacks

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Layers of seasoned sushi rice, creamy avocado, and spicy shrimp create a fun, no-roll sushi stack that’s easy to make at home.

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Ingredients

• 1 cup short-grain rice

• 2 cups water
• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt
• 1 pound shrimp, peeled, deveined, and chopped

• 1 tablespoon olive oil

• 3 tablespoons mayonnaise
• 2 tablespoons sriracha

• 1–2 avocados, sliced or lightly mashed

• 1 small cucumber, thinly sliced
• 2 green onions, thinly sliced

• 1 tablespoon sesame seeds

• Soy sauce, for drizzling
  

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Instructions

1. Rinse the rice until water runs clear, then cook with 2 cups water until tender. Stir in rice vinegar, sugar, and salt while still warm.

2. Heat olive oil in a skillet, cook shrimp until pink and opaque, about 3–4 minutes. Toss with mayonnaise and sriracha.
3. Slice avocado and cucumber, preparing toppings for assembly.

4. Lightly grease a food ring mold or ramekin. Layer rice at the bottom, followed by avocado, then spicy shrimp. Press gently.

5. Lift the mold carefully, garnish with cucumber, green onions, sesame seeds, and a drizzle of soy sauce. Serve immediately.
   

Notes

Best enjoyed fresh. Cooked rice and shrimp can be prepped a day ahead, but slice avocado just before serving. Adjust spice level by using more or less sriracha.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese