Spicy Shrimp Sushi Stacks Recipe

There's something about the vibrant layers of a Spicy Shrimp Sushi Stack that makes it feel like a mini celebration on a plate. Creamy avocado, tangy sushi rice, and spicy shrimp come together in perfect harmony, stacked high in a neat little tower that’s as fun to build as it is to eat.

I first tried a version of this dish at a friend's dinner party, where it instantly stole the spotlight. Since then, it's become my go-to when I want something that looks impressive but is secretly super simple. Plus, it's totally customizable and easy enough to whip up on a weeknight.

Let’s dive into what makes this stack so irresistible.

Why You'll Love This Spicy Shrimp Sushi Stack

Get ready to turn sushi night into something fresh, spicy, and a little extra special. This sushi stack is the ultimate no-roll solution that still delivers all the bold flavors you crave.

First off, it’s shockingly easy to make. There’s no need for rolling mats or fancy knife skills—just layer everything in a measuring cup or ramekin, flip, and you’re done. It’s sushi made simple, with zero intimidation factor.

It’s also the perfect dish when you want to impress without stress. These gorgeous stacks look restaurant-level fancy, but they come together in about 30 minutes—less time than it takes to wait for takeout.

Another bonus? It’s totally customizable and perfect for meal prep. Swap out the shrimp for imitation crab or tofu, add mango or cucumber for a fresh twist, or drizzle with eel sauce for an extra punch of flavor. You’re only limited by your cravings.

And let’s not forget: these stacks are light but satisfying. The combination of cool rice, creamy avocado, spicy shrimp, and crispy toppings hits every texture note in just one bite.

Now, let’s break down the ingredients that make these stacks sing.

Ingredients Notes

The beauty of a Spicy Shrimp Sushi Stack lies in its layers. Each one brings something different to the table—flavor, texture, and a little bit of wow.

Start with the sushi rice, which forms the base of the stack. Short-grain or medium-grain white rice is ideal because it gets sticky enough to hold its shape. Don’t skip the rice vinegar, sugar, and salt mixture—it’s what gives sushi rice its signature tang and subtle sweetness.

Next, the star of the show: shrimp. I like using small cooked shrimp (41/50 count) for convenience. Just chop them into bite-sized pieces and toss them in a mix of mayo and sriracha to create that creamy, spicy coating. If you're feeling adventurous, add a few drops of sesame oil or lime juice to take it up a notch.

Avocado brings creaminess and richness that balances out the spice. Make sure it's ripe but not too soft, and dice it right before assembling to prevent browning. A squeeze of lemon or lime will help keep the color vibrant and fresh.

For a bit of crunch and contrast, I always include crunchy toppings. Panko breadcrumbs toasted in a dry skillet add texture without overpowering the other ingredients. You can also sprinkle in furikake, sesame seeds, or even crushed seaweed snacks for more umami.

Finally, you’ll want a drizzle of soy sauce or spicy mayo on top. This adds moisture and ties everything together. You can mix soy sauce with a little rice vinegar for a tangy glaze or go full creamy with extra spicy mayo.

As for equipment, all you really need is a 1-cup measuring cup or a small ramekin to shape the stacks. A spoon, a fork, and a steady hand are all it takes to build sushi-style elegance right on your plate.

How To Make This Spicy Shrimp Sushi Stack

Making these sushi stacks is surprisingly simple, but a few helpful tips will make the process seamless and fun.

Start by cooking your sushi rice according to package instructions. Once it’s done, transfer it to a bowl and stir in a mix of rice vinegar, sugar, and salt. Let it cool slightly while you prep the other ingredients—you don’t want to layer hot rice or it’ll wilt the avocado.

While the rice is cooling, prep your shrimp mixture. Roughly chop the cooked shrimp and place it in a bowl. Stir in mayonnaise, sriracha, and a pinch of salt. You want the shrimp to be well coated but not overly saucy. Taste and adjust the heat level to your preference.

Next, dice your avocado and squeeze a bit of lime or lemon juice over the top. This prevents browning and adds a touch of acidity that balances the rich flavors of the dish.

Now it’s time to assemble. Lightly oil the inside of a 1-cup measuring cup or ramekin and begin layering. Start with the avocado, pressing it down gently. Then add the spicy shrimp mixture, followed by a layer of sushi rice. Press down firmly with the back of a spoon so the stack holds its shape when flipped.

Place a plate over the top of the measuring cup and quickly invert the whole thing. Tap gently to release the stack, then lift the cup to reveal your sushi tower. If the layers look a little uneven, you can gently reshape them with a spoon.

Finish it off with your choice of toppings: toasted panko, sesame seeds, a drizzle of soy sauce or spicy mayo, and maybe a little chopped green onion for color. Each stack should take about 10 minutes to assemble, and the whole recipe comes together in around 30 minutes total.

Storage Options

If you’re planning to make these ahead of time, there are a few tricks to keep everything fresh and delicious.

Sushi rice can be made up to a day in advance. Store it in an airtight container at room temperature if you’ll be using it the same day. If refrigerated, let it come back to room temp before assembling to avoid a gummy texture.

Shrimp mixture can also be made a day ahead and kept in the fridge. Just give it a quick stir before using. Avoid assembling the stacks too far in advance, as the mayo-based sauce can seep into the rice and make it soggy over time.

Avocado is best diced fresh, but if you must prep ahead, coat the pieces in lemon or lime juice and press plastic wrap directly onto the surface before sealing. This helps slow oxidation and keeps the color bright.

To store leftover stacks, wrap them tightly in plastic wrap and place them in an airtight container in the fridge. They’re best eaten within 24 hours, but the flavor holds up well for quick next-day lunches.

When reheating, avoid the microwave—these are best enjoyed cold or at room temperature. Just let them sit out for 10–15 minutes before serving if they've been chilled.

Variations and Substitutions

The best part about these sushi stacks? You can make them your own in so many ways.

Try swapping out the shrimp for imitation crab, also known as kani. It’s a classic sushi roll filling that’s inexpensive and easy to shred by hand. Just mix with mayo and a touch of sriracha for a California roll-inspired stack.

If you want to go vegetarian, substitute tofu for the shrimp. Crisp it up in a pan or use it cold—either way, it absorbs the spicy mayo beautifully and gives a satisfying bite.

Looking to add some fruit? Diced mango or pineapple adds sweetness and a tropical flair. It pairs beautifully with the spicy shrimp and creamy avocado for a summery variation.

Don’t eat rice? Try using cauliflower rice as a low-carb base. Just make sure to steam it lightly and season with rice vinegar to mimic the flavor of traditional sushi rice.

And for a flavor boost, add a drizzle of eel sauce or sprinkle in some furikake seasoning. These little additions bring even more depth to each bite without adding extra prep time.

No matter how you spin it, these spicy shrimp sushi stacks are endlessly adaptable. Have fun playing with flavors and ingredients until you find your perfect combo.

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