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Spicy Shrimp Sushi Stacks Recipe
Ben Carraoli

Spicy Shrimp Sushi Stacks Recipe

I made these spicy shrimp sushi stacks 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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