Name: Spicy Shrimp Sushi Stacks Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese-American Fusion
Ingredients: 1 lb cooked shrimp, chopped; 2 tablespoons sriracha sauce; 3 tablespoons mayonnaise (preferably Japanese mayo); 2 cups sushi rice, cooked and seasoned; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1 large avocado, diced; 1 cucumber, finely diced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Toasted sesame seeds (for garnish); Nori sheets, cut into small squares (optional)

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There's nothing quite like the first bite of a spicy shrimp sushi stack — creamy avocado, tender shrimp, and seasoned rice all layered into a tower of irresistible flavor. The combination of spicy, savory, and fresh notes makes this a dish that's as exciting to eat as it is to look at.

I first tried this idea after a sushi night at home when I realized I had all the ingredients but none of the patience for rolling. These sushi stacks quickly became a household favorite, saving us time without sacrificing any of that beloved sushi taste. They're quick, easy, customizable, and feel like a mini restaurant experience right at home.

If you're craving a fun, easy, and impressive dish that's perfect for lunch, dinner, or entertaining, you're in the right place. Let's dive into what makes these Spicy Shrimp Sushi Stacks so special.

Why You'll Love This Spicy Shrimp Sushi Stacks Recipe

Get ready to add a new favorite to your weekly rotation. These Spicy Shrimp Sushi Stacks are everything you love about sushi — made simpler, faster, and even a little more fun.

First off, they're incredibly quick to make. You can whip these up in about 30 minutes, making them ideal for busy weeknights or last-minute gatherings.

They're budget-friendly too. Instead of ordering expensive sushi takeout, you can make an entire batch at home for a fraction of the price.

The versatility is another huge plus. Don't eat shrimp? Swap it for crab, smoked salmon, or even a vegetarian option like marinated tofu.

Finally, they’re stunning to serve. Those gorgeous layers look so impressive, making this dish perfect for entertaining guests without a lot of fuss.

Ingredients Notes

The magic of these sushi stacks lies in a few simple yet powerful ingredients, each bringing a unique texture and flavor to the dish.

Sushi rice forms the foundation. You’ll want to use short-grain or medium-grain rice for the right sticky texture. Be sure to season it with rice vinegar, sugar, and a pinch of salt after cooking for that authentic sushi flavor.

Shrimp is the star here. I recommend using small, cooked shrimp tossed in a spicy mayo made from mayonnaise and sriracha. The shrimp should be bite-sized for the perfect texture in each mouthful.

Avocado adds creaminess and a rich, buttery flavor. Choose ripe but firm avocados so they hold their shape in the stack.

Cucumber brings a refreshing crunch that balances the richness of the avocado and shrimp. Dice it finely for the best texture distribution.

You won't need much special equipment, but having a 1-cup measuring cup or a small bowl to help form the stacks makes assembly much easier and more uniform.

How To Make This Spicy Shrimp Sushi Stacks Recipe

Creating these beautiful and tasty sushi stacks is easier than you'd think. Let’s walk through it step-by-step.

Start by preparing your sushi rice. Rinse it thoroughly until the water runs clear, then cook according to package instructions. Once cooked, season with rice vinegar, sugar, and salt while still warm. Let it cool slightly.

While the rice cools, mix your cooked shrimp with mayonnaise and sriracha. Adjust the sriracha to your spice preference. You want the shrimp nicely coated but not drowning in sauce.

Next, prepare your avocado and cucumber. Dice the avocado and drizzle with a little lemon juice to prevent browning. Finely dice the cucumber for a refreshing crunch.

Now for the fun part — assembly! Lightly oil the inside of your 1-cup measuring cup. Start by pressing a layer of shrimp into the bottom, followed by a layer of avocado, then cucumber, and finally a layer of rice. Press firmly to compact everything.

Carefully invert the measuring cup onto a plate and gently lift it away to reveal a perfect stack. Repeat with remaining ingredients.

In about 30 minutes, you'll have a plate full of colorful, flavorful stacks ready to impress.

Storage Options

These sushi stacks are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours.

If you’re meal prepping, keep the components separate and assemble just before serving to maintain the best texture and appearance.

Make sure to store the shrimp mixture separately from the rice and veggies to avoid sogginess. A tight seal will also help prevent the avocado from browning.

When ready to eat, you can enjoy them cold straight from the fridge or let them sit at room temperature for 10-15 minutes to take the chill off.

Variations and Substitutions

The beauty of this recipe is its flexibility. You can easily customize it to suit your tastes or dietary needs.

For a different protein, try swapping shrimp for imitation crab or smoked salmon. Both work beautifully and bring their own delicious flavors.

If you want a vegetarian version, use marinated tofu or even mango slices for a sweet, refreshing twist.

To make it gluten-free, double-check your sriracha and use tamari instead of regular soy sauce for dipping.

Feeling adventurous? Add an extra layer of seaweed salad or pickled ginger for an extra pop of flavor and color.