Meet your new sushi obsession: Spicy Shrimp Sushi Stacks. Imagine all the flavors of your favorite spicy shrimp roll, stacked up in gorgeous, colorful layers—no rolling skills required! This playful dish brings together creamy avocado, crisp cucumber, and bold, saucy shrimp with perfectly seasoned rice. Whether you’re making them for a weeknight dinner or to impress friends at your next gathering, these stacks are as fun to make as they are to eat. Get ready for a fresh, spicy, and utterly addictive twist on homemade sushi!
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, Spicy Shrimp Sushi Stacks come together quickly and deliver a rainbow of flavors and textures. Each ingredient plays a crucial role in building the perfect bite—so let’s break down what you’ll need and why it matters!
- Cooked Sushi Rice: The sturdy, sticky base that holds every layer together and soaks up all those delicious flavors.
- Rice Vinegar: Adds that classic tangy note to your rice, balancing out the richness of the toppings.
- Sugar: A touch of sweetness brings harmony to the seasoned rice.
- Salt: Enhances every flavor, making each bite pop.
- Cooked Shrimp (chopped): The star protein—tender, juicy, and ready to soak up that spicy mayo.
- Mayonnaise: Creates the signature creamy sauce for the shrimp (Japanese mayo is especially delicious, if you have it!).
- Sriracha: The fiery kick that gives this sushi stack its signature heat—adjust to your spice preference!
- Avocado (diced): For creamy, buttery richness and beautiful color.
- Cucumber (diced): Adds crispness and freshness that cuts through the spice.
- Imitation Crab or Shredded Carrot (optional): Brings a sweet, briny element (or crunch, if you go with carrot).
- Soy Sauce: Deep umami flavor that ties everything together.
- Sesame Oil: Just a drizzle brings out fragrant, nutty notes.
- Green Onions (sliced): The perfect, fresh garnish for color and a little bite.
- Black Sesame Seeds: For a final touch of crunch and visual flair.
- Extra Sriracha and Soy Sauce (optional): Because who doesn’t love a little extra drizzle?
How to Make Spicy Shrimp Sushi Stacks
Step 1: Season the Sushi Rice
Start by stirring together rice vinegar, sugar, and salt, then gently fold this mixture into your warm cooked sushi rice. This step transforms plain rice into that signature sushi base—tangy, slightly sweet, and just the right amount of sticky. Set it aside to cool slightly while you prep the rest of your layers.
Step 2: Mix the Spicy Shrimp
In a separate bowl, toss the chopped cooked shrimp with mayonnaise and Sriracha. This creamy, spicy mixture is the heart of every bite, so don’t be afraid to taste and adjust the heat to your liking. If you love it extra spicy, add a little more Sriracha!
Step 3: Prepare the Avocado and Cucumber Layer
Next, combine diced avocado, cucumber, and your choice of imitation crab or shredded carrot in another bowl. Drizzle in soy sauce and sesame oil, then gently toss to coat. This layer adds a fresh, crunchy, and slightly savory element that balances out the spicy shrimp beautifully.
Step 4: Assemble the Spicy Shrimp Sushi Stacks
Grab a 1-cup measuring cup, ramekin, or a food ring mold—anything round and sturdy works! For easy unmolding, lightly oil the inside or line it with plastic wrap. Press a layer of seasoned rice into the bottom, followed by the avocado-cucumber mixture, and then the spicy shrimp. Press gently to compact each layer, then carefully invert or lift off the mold to reveal your perfect stack.
Step 5: Garnish and Serve
Top your Spicy Shrimp Sushi Stacks with sliced green onions, a sprinkle of black sesame seeds, and an extra drizzle of Sriracha or soy sauce if you’d like. Repeat with the remaining ingredients for as many stacks as you’d like to serve. They’re ready to enjoy—no chopsticks required (unless you want to)!
How to Serve Spicy Shrimp Sushi Stacks
Garnishes
The finishing touches make all the difference! Sprinkle your stacks with lots of black sesame seeds and bright green onions for extra flavor, texture, and a pop of color. If you’re a fan of bold flavors, a thin drizzle of Sriracha or soy sauce right before serving is absolutely irresistible. Even a few microgreens or thin slices of radish can take things up a notch for special occasions.
Side Dishes
Spicy Shrimp Sushi Stacks are deliciously satisfying on their own, but they shine even brighter with a few simple sides. Serve alongside a bowl of miso soup, a fresh seaweed salad, or some crisp edamame for a complete Japanese-inspired meal. If you’re hosting, try adding pickled ginger and wasabi on the side for a true sushi bar experience at home.
Creative Ways to Present
Have fun with the presentation! You can make individual stacks in small mason jar lids for a cute appetizer, or use a larger ring mold to create a dramatic centerpiece for sharing. For parties, assemble the layers in clear cups or jars so everyone can see those gorgeous stripes. No matter how you serve them, Spicy Shrimp Sushi Stacks always look impressive and taste even better.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stacks in an airtight container in the fridge for up to 24 hours. The flavors actually meld together beautifully as they sit, but for best texture, enjoy them while the veggies are still crisp and the avocado is fresh. If possible, hold off on garnishing until just before serving.
Freezing
It’s best not to freeze Spicy Shrimp Sushi Stacks, as the texture of the rice and fresh vegetables can change dramatically after thawing. The layers may become watery or mushy. For optimal flavor and structure, make only what you can enjoy within a day.
Reheating
These stacks are meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If the rice feels a bit firm from the fridge, let the stack sit out for 10–15 minutes before eating; this brings everything back to its perfect, just-made state.
FAQs
Can I use raw shrimp instead of cooked shrimp?
For Spicy Shrimp Sushi Stacks, it’s best to use cooked shrimp for both safety and texture. If you love the flavor of raw seafood, you could try swapping in sushi-grade tuna or salmon, but always make sure you’re using high-quality, sashimi-grade fish.
How can I make this recipe gluten-free?
To make these stacks gluten-free, simply use tamari or a certified gluten-free soy sauce. Double-check your Sriracha and imitation crab labels as well, since some brands may contain gluten as a thickener.
What can I substitute for mayonnaise?
If you’d like to skip the mayo, try mixing the shrimp with Greek yogurt for a lighter, tangy twist. You can also use mashed avocado and a squeeze of lime for a creamy, dairy-free alternative.
Can I make Spicy Shrimp Sushi Stacks ahead of time?
Absolutely! These are perfect for prepping a couple of hours ahead. Just keep them covered and chilled, and add garnishes right before serving for the freshest look and flavor.
Is there a way to make this low-carb?
Yes! Swap the sushi rice for cauliflower rice for a lighter, low-carb version. It’ll still give you that layered sushi vibe with fewer carbs, and the cauliflower soaks up the tangy rice seasoning beautifully.
Final Thoughts
I can’t wait for you to try these Spicy Shrimp Sushi Stacks at home! They’re fresh, flavorful, and so much fun to make—no sushi mat required. Whether you’re a seasoned sushi lover or just looking to shake up your usual dinner routine, this recipe is sure to become a new favorite. Grab your ingredients, gather your friends or family, and enjoy building (and eating) your own colorful stacks!
Print
Spicy Shrimp Sushi Stacks Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 stacks
- Category: Appetizer, Main Course
- Method: No-Cook (with cooked rice and shrimp)
- Cuisine: Japanese-Inspired
- Diet: Non-Vegetarian
Description
Spicy Shrimp Sushi Stacks are a vibrant and delicious Japanese-inspired appetizer or main course featuring layers of seasoned sushi rice, creamy avocado and cucumber mix, and spicy shrimp. Garnished with green onions, black sesame seeds, and optional sauces, these easy no-roll sushi stacks are perfect for entertaining or a flavorful weeknight meal.
Ingredients
Rice Mixture
- 1 cup cooked sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Spicy Shrimp Mixture
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons Sriracha (to taste)
Avocado-Cucumber Mixture
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/2 cup imitation crab or shredded carrot (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Garnishes and Extras
- 1 tablespoon green onions, sliced
- Black sesame seeds, for garnish
- Extra Sriracha and soy sauce for drizzling (optional)
Instructions
- Season the Sushi Rice: In a small bowl, stir the rice vinegar, sugar, and salt into the warm cooked sushi rice until well combined. Allow the rice to cool slightly to room temperature before assembling the stacks.
- Prepare the Spicy Shrimp Mixture: In a separate bowl, combine chopped cooked shrimp with mayonnaise and Sriracha sauce. Adjust the level of Sriracha to your preferred spiciness and mix well to coat all shrimp pieces evenly.
- Make the Avocado-Cucumber Mix: In another bowl, gently mix diced avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil, ensuring the vegetables are well coated but still retain their texture.
- Assemble the Sushi Stacks: Lightly oil a 1-cup measuring cup, ramekin, or use a food ring mold lined with plastic wrap. Press a layer of the seasoned sushi rice firmly into the bottom. Follow with a layer of the avocado-cucumber mixture, then top with the spicy shrimp mixture. Press down gently to compact the layers for a neat stack.
- Unmold and Garnish: Carefully unmold the layered sushi onto a serving plate. Garnish each stack with sliced green onions, a sprinkle of black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
- Repeat: Repeat the layering and garnishing process with the remaining ingredients until all stacks are assembled and ready to serve.
Notes
- These sushi stacks can be made ahead and chilled in the refrigerator for up to 2 hours for convenience.
- Use a silicone mold or the lid of a mason jar to achieve perfectly round and uniform sushi stacks.
- For a low-carb alternative, replace the sushi rice with cauliflower rice while keeping the other ingredients the same.
Nutrition
- Serving Size: 1 stack
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg
