From the moment I first crafted these Spicy Shrimp Sushi Stacks, I knew they would become a staple in my recipe collection. The idea came to me while experimenting with fresh seafood and bold Asian-inspired flavors, wanting something that combined texture, spice, and freshness in every bite. These stacks are a celebration of fusion cuisine — blending traditional sushi elements with a spicy twist that excites the palate.
You will love this recipe because it balances layers of tender shrimp, creamy avocado, and seasoned sushi rice, all topped with a spicy sauce that adds just the right kick. It’s not only delicious but visually stunning, perfect for impressing guests or treating yourself to a special meal. The ease of stacking the ingredients means you get to enjoy sushi flavors without the need for complex rolling techniques, making it accessible even for beginner cooks.
This recipe is incredibly versatile. You can serve the stacks as appetizers, a light lunch, or even a stylish dinner option. The components can be easily adjusted to suit your taste—whether you want more heat, additional veggies, or a milder sauce. It’s also a crowd-pleaser at parties, where the bite-sized stacks disappear quickly.
One of the best parts is that this dish is affordable. Using fresh shrimp, simple sushi rice, and common pantry ingredients means you don’t have to spend a lot to enjoy a gourmet experience. Plus, with no complicated tools or exotic spices required, it’s a recipe you can easily whip up on a weeknight.
Here are the main ingredients you will need for these Spicy Shrimp Sushi Stacks: peeled and deveined shrimp, sushi rice, avocado, cucumber, green onions, mayonnaise, sriracha sauce, soy sauce, sesame seeds, and rice vinegar. Each ingredient plays an essential role in delivering the perfect harmony of flavors and textures.
How to Prepare Spicy Shrimp Sushi Stacks
Preparing these Spicy Shrimp Sushi Stacks is straightforward and enjoyable. First, start by cooking the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. Then, cook the rice according to the package instructions or in a rice cooker. Once cooked, transfer it to a large bowl and gently fold in 2 tablespoons of rice vinegar while the rice is still warm. This step adds the signature tangy flavor and stickiness needed for perfect sushi rice. Let the rice cool to room temperature.
Next, prepare the shrimp. Use about 12 peeled and deveined shrimp. Heat a skillet over medium heat and add a splash of oil. Season the shrimp lightly with salt and pepper, then sauté them for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let cool. You can chop the shrimp into bite-sized pieces or leave them whole depending on your preference.
While the shrimp cools, prepare the spicy sauce. In a small bowl, mix 3 tablespoons of mayonnaise with 1 to 2 teaspoons of sriracha sauce. Adjust the amount of sriracha depending on your preferred spice level. This creamy and spicy sauce will coat the shrimp and add a delicious punch of flavor.
Then, get the vegetables ready. Peel and dice half an avocado into small cubes. Thinly slice about half a cucumber and chop 2 green onions finely. These fresh ingredients add creaminess and crunch, balancing the spicy shrimp and sticky rice.
Now, it’s time to assemble the stacks. Use a food ring mold or a small round bowl to help layer the ingredients. Start by pressing a layer of sushi rice into the mold, about 1/3 of the height. Next, add a layer of diced avocado and cucumber, then add the spicy shrimp coated in the sauce. Repeat the layers if your mold allows it, then gently press the top to compact the stack. Carefully remove the mold to reveal a neat, layered sushi stack.
Finally, garnish the stacks with a sprinkle of toasted sesame seeds and a few chopped green onions for an extra touch of flavor and presentation.
This recipe is quick and easy, taking roughly 30 minutes from start to finish. You can easily customize it by adding other ingredients such as mango for sweetness, or substituting the shrimp with cooked crab or even chicken ham for a different protein twist. Many people enjoy this recipe because it captures the essence of sushi in a simplified, no-roll format that’s both satisfying and fun to make.
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Spicy Shrimp Sushi Stacks – A Delectable Fusion of Flavors
These Spicy Shrimp Sushi Stacks offer a fresh and vibrant twist on traditional sushi. Layered with seasoned sushi rice, creamy avocado, crunchy cucumber, and spicy shrimp, they bring together bold flavors and pleasing textures in a simple, elegant presentation. Perfect for gatherings or a special meal, they are easy to prepare and customizable.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 12 peeled and deveined shrimp
- Salt and pepper, to taste
- 1/2 avocado, diced
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 3 tablespoons mayonnaise
- 1–2 teaspoons sriracha sauce
- Toasted sesame seeds, for garnish
- Cooking oil (for sautéing)
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice according to package instructions.
- Transfer cooked rice to a bowl; fold in rice vinegar while warm.
- Allow rice to cool to room temperature.
- Heat oil in a skillet over medium heat.
- Season shrimp with salt and pepper.
- Sauté shrimp 2-3 minutes per side until pink and cooked through.
- Let shrimp cool, then chop into bite-sized pieces if desired.
- In a small bowl, mix mayonnaise and sriracha sauce to make spicy sauce.
- Dice avocado, thinly slice cucumber, and chop green onions.
- Coat shrimp with spicy sauce.
- Using a ring mold, layer rice, avocado and cucumber, then spicy shrimp.
- Press gently to compact the layers.
- Remove mold carefully.
- Garnish stacks with sesame seeds and green onions.
Notes
Use a food ring mold for neat stacks; a small bowl can work as an alternative.
Adjust sriracha amount to control spice level.
Substitute shrimp with chicken ham for a different protein option.
Serve immediately for best texture and freshness.
- Prep Time: 15
- Cook Time: 10
FAQs about Spicy Shrimp Sushi Stacks
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
What can I use instead of mayonnaise in the spicy sauce?
You can substitute mayonnaise with Greek yogurt or a vegan mayo alternative for a lighter or dairy-free option.
Is it necessary to use sushi rice?
While sushi rice gives the best texture and stickiness, you can use any short-grain rice cooked properly. Avoid long-grain rice as it won’t hold the stacks well.
Can I prepare these sushi stacks in advance?
It’s best to assemble them just before serving to maintain the texture and freshness of the ingredients. However, you can prepare the rice and shrimp earlier and keep them refrigerated.
How spicy is the sauce?
The spice level depends on the amount of sriracha used. You can easily adjust it to your taste, from mild to hot.