Sushi has always had a special place in my heart – the delicate balance of flavors, the freshness of the ingredients, and the artistry in each bite make it such a joy to prepare and eat. One evening, I was craving sushi but didn’t have the patience to roll individual pieces. That’s when I discovered the concept of sushi stacks, and from there, this Spicy Shrimp Sushi Stacks recipe was born. It has all the delicious elements of a traditional sushi roll, but it’s quicker, easier, and just as satisfying. Now it’s one of my favorite ways to enjoy sushi at home without the fuss.
What I love most about this recipe is how approachable it is, even if you’ve never made sushi before. You don’t need a bamboo mat or any special tools – just a few simple ingredients and a round measuring cup or ramekin to shape the stack. Each layer brings its own flavor and texture: creamy avocado, spicy shrimp, seasoned sushi rice, and crunchy cucumbers. Once you flip the stack onto your plate and drizzle it with spicy mayo and soy sauce, you’ll feel like you’re eating restaurant-quality sushi in your own kitchen.
You’ll absolutely love this recipe because it’s:
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Versatile: You can customize the ingredients based on what you have at home. Swap the shrimp for cooked crab, imitation crab, or even grilled chicken. Don’t like spicy? Tone it down by using a milder sauce. Want extra heat? Add jalapeños or sriracha.
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Affordable: Sushi at restaurants can get expensive, but this homemade version uses pantry staples and grocery store ingredients, keeping the cost much lower while still delivering on taste.
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Perfect for entertaining or meal prep: These stacks are stunning on a plate, making them perfect for impressing guests at a dinner party. They also store well and make for an exciting lunch the next day.
Ingredients for the Spicy Shrimp Sushi Stacks:
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2 cups cooked sushi rice
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2 tbsp rice vinegar
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1 tsp sugar
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1/2 tsp salt
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1 ripe avocado, diced
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1 cup cooked shrimp, peeled and chopped
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1/4 cup mayonnaise
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2 tsp sriracha (adjust to taste)
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1/2 cucumber, finely diced
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1/4 cup green onions, thinly sliced
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1 tbsp sesame seeds (optional)
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Soy sauce or tamari, for drizzling
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Nori sheets or seaweed snacks, crumbled (optional)
How to Prepare This Recipe
Step-by-Step Instructions for Preparation
Making Spicy Shrimp Sushi Stacks at home is both fun and simple. These stacks look impressive but come together quickly with just a few organized steps. Whether you’re making them for lunch, a light dinner, or a party appetizer, they’re sure to wow your guests and family alike. Here’s how to bring them to life, one delicious layer at a time.
Step 1: Prepare the Sushi Rice
Start by cooking 2 cups of sushi rice according to the package directions. Once it’s fully cooked, transfer it to a bowl and let it cool slightly. In a separate small bowl, mix together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt until the sugar dissolves. Pour this seasoning over the warm rice and stir gently to combine. Let the rice cool completely before assembling the stacks. This step ensures the rice is sticky and flavorful, just like authentic sushi rice.
Step 2: Make the Spicy Shrimp Mixture
In a medium bowl, combine 1 cup of cooked, chopped shrimp with 1/4 cup of mayonnaise and 2 teaspoons of sriracha. Adjust the sriracha to your spice preference. Mix until the shrimp is evenly coated. This spicy shrimp mixture will be the star layer of your sushi stack, giving it a creamy and bold flavor.
Step 3: Prepare the Avocado and Cucumber
Dice 1 ripe avocado and squeeze a little lemon or lime juice over it to prevent browning. Set it aside in a small bowl. Next, finely dice 1/2 cucumber. This will add a fresh, crisp texture to balance the richness of the shrimp and avocado. Place both ingredients in separate bowls for easy layering later.
Step 4: Assemble the Sushi Stacks
Take a round measuring cup (a 1-cup size works perfectly) or a ramekin. Lightly oil the inside or line it with plastic wrap to make unmolding easier. Begin by adding a spoonful of diced cucumber to the bottom of the mold and press it gently. Follow with a layer of spicy shrimp, then diced avocado, and finally a thick layer of sushi rice. Press each layer down firmly using the back of a spoon.
Step 5: Flip and Serve
Place a plate over the top of the mold and quickly flip it over to release the stack onto the plate. If you used plastic wrap, simply lift the wrap off gently. The stack should hold its shape well and display beautiful, distinct layers.
Step 6: Garnish and Drizzle
Drizzle a small amount of soy sauce or tamari over the top of the stack. For added flavor, mix a little extra sriracha with mayo and drizzle it over the top as well. Sprinkle with green onions and sesame seeds for a final touch. Crumble some nori sheets or seaweed snacks on top if desired. The contrast in texture and flavor adds depth to every bite.
Quick and Easy for Any Level
This recipe is perfect for those who are new to making sushi. It skips the rolling and slicing, making it far less intimidating and more forgiving. You don’t need special tools, and the steps are simple enough to follow with ease. You’ll be amazed at how quickly these come together.
Customizable for Your Taste
One of the best things about this recipe is its flexibility. If you don’t like shrimp, you can use cooked chicken, canned tuna, or imitation crab meat instead. Add mango or shredded carrots for a pop of color and sweetness. For extra spice, include jalapeño slices or a pinch of chili flakes. Want to make it vegetarian? Use marinated tofu in place of the shrimp.
Popular with Many People
Every time I’ve served these sushi stacks, they’ve been a hit. They’re a crowd-pleaser because they cater to so many tastes – savory, creamy, fresh, and spicy, all in one dish. Whether served as a light meal or a party platter, they’re always devoured quickly. Plus, kids love the layers, and adults appreciate the clean flavors and elegant presentation.
SPICY SHRIMP SUSHI STACKS
These Spicy Shrimp Sushi Stacks are a fun, modern twist on traditional sushi. Layered with flavorful sushi rice, creamy avocado, crisp cucumber, and spicy shrimp, each stack is bold, fresh, and perfectly balanced. No rolling required – just stack, flip, and drizzle for a quick and satisfying meal or appetizer that’s as impressive as it is easy.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 ripe avocado, diced
- 1 cup cooked shrimp, peeled and chopped
- 1/4 cup mayonnaise
- 2 tsp sriracha (adjust to taste)
- 1/2 cucumber, finely diced
- 1/4 cup green onions, thinly sliced
- 1 tbsp sesame seeds (optional)
- Soy sauce or tamari, for drizzling
- Crumbled nori or seaweed snacks (optional)
- Fresh lemon or lime juice (to prevent avocado browning)
- Cooking spray or plastic wrap (for molding)
Instructions
- Cook the rice:
Rinse the sushi rice thoroughly until the water runs clear. Cook according to package instructions. Once done, transfer the hot rice to a bowl. - Season the rice:
In a small bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Pour over the warm rice and gently fold it in to coat evenly. Allow the rice to cool completely. - Prepare the spicy shrimp:
In a medium bowl, mix the chopped cooked shrimp with mayonnaise and sriracha. Stir until shrimp is well coated. Adjust the level of spice as needed. - Dice the vegetables:
Dice the avocado and sprinkle it with lemon or lime juice to prevent discoloration. Finely dice the cucumber. Set both aside. - Assemble the stack:
Lightly grease a 1-cup measuring cup or line it with plastic wrap.
– Spoon in a layer of diced cucumber and press it down gently.
– Add a layer of the spicy shrimp mixture, pressing down lightly.
– Follow with a layer of diced avocado.
– Finish with a thick layer of sushi rice. Press down firmly with a spoon to hold the shape. - Unmold the stack:
Place a serving plate over the measuring cup or ramekin. Invert the stack onto the plate and gently lift the mold away. If using plastic wrap, pull it away carefully. - Garnish and serve:
Drizzle soy sauce or tamari over the top. Add extra spicy mayo if desired. Sprinkle with green onions and sesame seeds. Add crumbled seaweed for extra crunch and flavor.
Notes
Use short-grain sushi rice for best results.
Adjust the amount of sriracha based on your spice preference.
For cleaner edges, use a spoon to smooth each layer while assembling.
Keep ingredients chilled until ready to assemble.
Serve immediately for the freshest taste.
- Prep Time: 25
- Cook Time: 20
FAQs
Can I make these sushi stacks ahead of time?
Yes, you can prepare the individual components ahead of time—such as the cooked rice, spicy shrimp mixture, diced avocado, and cucumber. Store each ingredient in separate airtight containers in the refrigerator. However, it’s best to assemble the stacks just before serving to maintain the shape and freshness, especially for the avocado.
What if I don’t like spicy food?
You can easily tone down or completely remove the sriracha from the spicy shrimp mixture. Just use plain mayonnaise or add a touch of sweet chili sauce for a milder, slightly sweet flavor. You’ll still enjoy the rich creaminess without the heat.
Can I use a different protein instead of shrimp?
Absolutely. These stacks are very adaptable. You can use cooked chicken breast, grilled salmon, imitation crab, or even canned tuna. For a vegetarian version, marinated tofu or seasoned chickpeas work wonderfully.
How do I make the sushi rice stick together?
Be sure to use short-grain or sushi rice, as it becomes sticky when cooked properly. Seasoning it with rice vinegar, sugar, and salt is key. Also, allow it to cool completely before layering to ensure it holds together firmly in the stack.
Do I need any special equipment to make this recipe?
Not at all. A simple 1-cup measuring cup or a ramekin works great as a mold. If you don’t have those, you can even use a small bowl lined with plastic wrap to help remove the stack cleanly.
Can these be made gluten-free?
Yes. Just make sure to use gluten-free soy sauce or tamari, and double-check that your mayonnaise and sriracha are also certified gluten-free. With those adjustments, the entire dish is safe for a gluten-free diet.
What can I serve with these sushi stacks?
They pair well with a side of miso soup, a small seaweed salad, or edamame. If serving them as part of a larger meal, you can also offer pickled ginger, wasabi, or additional dipping sauces on the side.