Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks are my favorite way to enjoy all the flavors of sushi without the rolling. These fun, layered stacks are packed with spicy shrimp, creamy avocado, and tangy seasoned rice, giving me everything I love about sushi in a bite-sized, fork-friendly format. They’re quick to prepare, absolutely stunning on a plate, and bursting with flavor.

Why You’ll Love This Recipe

I love how easy and creative these sushi stacks are. There’s no need to roll or slice anything perfectly, and I can still enjoy all the textures—spicy, creamy, crunchy, and fresh. The shrimp adds a delicious heat, while the avocado and seasoned rice balance everything out. Whether I’m making them as an appetizer, a light dinner, or meal-prep lunches, they always impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp, chopped

• Sriracha

• Mayonnaise (preferably Japanese mayo)

• Cooked sushi rice

• Rice vinegar

• Sugar

• Salt

• Avocado, diced

• Cucumber, finely chopped

• Soy sauce

• Sesame seeds

• Optional toppings: sliced green onions, furikake, wasabi mayo, or pickled ginger

directions

1. I start by seasoning the warm sushi rice with rice vinegar, sugar, and salt, then let it cool to room temperature.

2. In a bowl, I mix chopped shrimp with mayo and sriracha to create a creamy, spicy topping.

3. I prepare the avocado and cucumber, dicing them finely and tossing them with a little lemon juice or soy sauce to keep them fresh.

4. To assemble the stacks, I use a measuring cup or food ring mold. I layer a spoonful of rice at the bottom, press it gently, then add a layer of avocado and cucumber, and finally the spicy shrimp mixture on top.

5. I gently remove the mold and repeat with the rest of the ingredients.

6. I drizzle soy sauce or spicy mayo over the top and finish with sesame seeds and optional green onions or furikake.

Servings and timing

This recipe makes about 4 small stacks. It takes around 15 minutes to prep and another 10 minutes to assemble, especially if the rice is already cooked—so I usually have them ready in about 25 minutes.

Variations

Sometimes I swap shrimp for spicy tuna, cooked salmon, or even imitation crab. I’ve also added a crispy layer using crushed wonton strips or tempura flakes for crunch. For a low-carb version, I use cauliflower rice or skip the rice altogether and serve the stack over shredded lettuce.

storage/reheating

I make these fresh since the ingredients taste best right after assembling. If I prep them ahead, I store the components separately and stack them just before serving. I don’t recommend reheating, but I do refrigerate the shrimp mix and rice for up to a day.

FAQs

Can I use raw shrimp?

I always use cooked shrimp for this recipe. If I want to use raw, I cook them first by boiling or sautéing briefly until pink and opaque.

What’s the best tool to shape the stacks?

I use a 1-cup measuring cup or a metal ring mold. I press each layer down gently so the stack holds its shape when unmolded.

Can I make these spicy or mild?

Yes, I adjust the amount of sriracha in the shrimp mixture to control the heat. For extra spice, I drizzle more on top.

What rice works best?

Sushi rice or short-grain white rice works best because it’s sticky enough to hold the shape. I season it lightly for that authentic sushi flavor.

Can I serve these as a main dish?

Definitely. I make larger stacks or a sushi “bowl” version by spreading the layers out in a dish when I want a full meal.

Conclusion

Spicy Shrimp Sushi Stacks are the perfect way to get my sushi fix without the hassle. They’re bold, colorful, and full of the textures and flavors I crave—spicy shrimp, cool avocado, tangy rice, and a satisfying bite every time. Whether I’m serving them to guests or enjoying a quiet night in, these stacks always deliver big flavor with minimal effort.