Do Share Recipe

I made this Spicy Shrimp Sushi Stacks Recipe on a busy evening when I was craving sushi but didn’t want the hassle of rolling it. Honestly, this recipe surprised me with how easy and satisfying it was. I layered everything carefully, took one bite, and it instantly reminded me of my favorite sushi roll—just in a fun, stackable form.

The spicy shrimp, creamy avocado, and seasoned rice worked perfectly together. Ever since then, this has become my go-to “sushi night at home” recipe. You can also enjoy similar sweet treats like Peanut Butter and Jelly Cookies as a fun dessert alongside sushi.

Ingredients

A quick note: Each ingredient is simple, but choosing the right version makes a big difference in taste and texture.

Shrimp – 1 lb, peeled and deveined (use fresh or fully thawed shrimp so they cook evenly and stay juicy)
Olive oil – 1 tablespoon (helps sauté the shrimp without overpowering their natural flavor)
Garlic – 2 cloves, minced (fresh garlic gives better aroma and depth than pre-minced)
Sriracha – 2–3 tablespoons (adjust based on your spice tolerance; this is the main heat source)
Mayonnaise – 1/3 cup (full-fat mayo creates a creamy, sushi-style sauce that binds well)
Soy sauce – 1 tablespoon (adds umami and balances the spicy sauce)
Sugar – 1 teaspoon (just enough to soften the heat and saltiness)
Cooked sushi rice – 2 cups (short-grain rice works best because it’s sticky and holds layers well)
Rice vinegar – 1 tablespoon (adds classic sushi flavor and light acidity to the rice)
Avocado – 2, diced (choose ripe but firm avocados for a creamy yet structured layer)
Cucumber – 1/2 cup, finely diced (adds crunch and freshness to balance the rich shrimp)
Sesame oil – 1 teaspoon (a small amount adds nutty aroma without overpowering)
Green onions – 2 tablespoons, sliced (adds freshness and mild onion flavor)
Sesame seeds – 1 tablespoon (optional, but great for texture and visual appeal)

Note: This ingredient quantity makes approximately 4 generous servings.

Variations

A quick note: This recipe is flexible, so you can easily customize it based on diet or flavor preference.

Swap shrimp with cooked crab, imitation crab, or tofu for a seafood-free version.
Use Greek yogurt instead of mayonnaise for a lighter, tangy sauce.
Add mango or pineapple for a sweet-spicy twist.
Replace white rice with brown rice or cauliflower rice for a lighter option.
Add a drizzle of eel sauce or spicy mayo on top for extra sushi-restaurant vibes. You might also enjoy meals like Cod Provencal with Tomatoes, Capers, and Olives for a seafood dinner that complements sushi night.

Cooking Time

Here’s a quick breakdown so you can plan easily:

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

A brief note: Simple kitchen tools make assembling these stacks stress-free.

Medium skillet – for cooking the shrimp evenly
Mixing bowls – to prepare sauce and rice
Measuring cups and spoons – for accurate seasoning
Ring mold or small bowl – helps shape neat sushi stacks
Spoon or spatula – for layering ingredients smoothly

How to Make Spicy Shrimp Sushi Stacks Recipe?

This recipe comes together in layers, and once everything is prepped, assembly is fast and fun.

Prepare the Spicy Shrimp

Start by heating olive oil in a skillet over medium heat and add the shrimp. I cook them just until pink and opaque, then stir in garlic for aroma. The shrimp should stay juicy, not overcooked.

Make the Spicy Sauce

In a bowl, I mix mayonnaise, sriracha, soy sauce, and sugar until smooth. This sauce coats the shrimp beautifully and gives that classic spicy sushi flavor. Taste and adjust heat if needed.

Combine Shrimp and Sauce

I toss the warm shrimp gently with the spicy sauce so every piece is coated. Letting it rest for a few minutes helps the flavors soak in. This is where the magic really starts.

Season the Sushi Rice

While the shrimp cool slightly, I stir rice vinegar into the cooked sushi rice. I mix gently to keep the grains fluffy. Properly seasoned rice is key to a true sushi taste.

Prep the Vegetables

I dice the avocado and cucumber into small, even pieces. A light drizzle of sesame oil adds extra flavor. Keeping the cuts small helps the stacks hold together better.

Assemble the Sushi Stacks

Using a ring mold, I layer rice first, then avocado and cucumber, followed by spicy shrimp. I press gently so the layers stay firm but not compacted.

Garnish and Finish

I carefully lift the mold and sprinkle green onions and sesame seeds on top. Sometimes I add an extra drizzle of spicy mayo. The stacks are now ready to serve.

Additional Tips for Making This Recipe Better

After making this several times, I picked up a few tricks that really elevate it:

I always let the shrimp cool slightly before stacking so the avocado doesn’t soften too much.
I prefer freshly cooked rice because it sticks better and tastes cleaner.
I dice everything evenly; it makes the stacks more stable and prettier.
I taste the sauce before mixing and adjust spice depending on who I’m serving.
I chill the assembled stacks for 10 minutes when I want sharper, cleaner layers.

How to Serve Spicy Shrimp Sushi Stacks Recipe?

These stacks look best when served fresh and neatly layered. I usually place them on a flat plate with extra sriracha or soy sauce on the side. Garnishing with sesame seeds and green onions makes them pop visually. They’re perfect as an appetizer, light dinner, or sushi night centerpiece. For parties, I make smaller stacks for easy individual servings.

Nutritional Information

Here’s a quick look at the nutrition per serving, which makes this recipe feel balanced and satisfying:

Calories: Approximately 420 per serving
Protein: High in lean protein from shrimp
Carbohydrates: Mainly from sushi rice, providing energy
Fat: Healthy fats from avocado and moderate mayo

Make Ahead and Storage

This recipe is best fresh, but parts of it can be prepared ahead.

Make Ahead

I often cook the shrimp and prepare the sauce a day in advance. I store them separately in airtight containers. This saves time when assembling later.

Storage

Assembled stacks can be stored in the fridge for up to 24 hours. Keep them covered tightly to prevent the rice from drying out. The texture is best on day one.

Reheating

I don’t recommend reheating fully assembled stacks. If needed, gently warm the shrimp only and assemble fresh. This keeps flavors and textures intact.

Why You’ll Love This Recipe?

Here’s why this dish keeps coming back to my table again and again:

This recipe delivers sushi flavor without complicated rolling or tools.
It’s quick to prepare, making it perfect for busy weeknights.
You can easily customize spice level and ingredients to suit your taste.
The layered presentation makes it look impressive with minimal effort.
It works equally well as an appetizer or a light main meal.

Spicy shrimp sushi stacks are proof that homemade sushi-inspired dishes can be simple, fun, and incredibly flavorful. Once you try them, they’ll quickly become a favorite in your kitchen too.

Ben Carraoli