I still remember the first time I made these Spicy Shrimp Sushi Stacks. It was on a busy weekend when I wanted something indulgent, but without spending hours in the kitchen. I had all the elements of sushi on hand—shrimp, avocado, rice, nori—but instead of rolling them into traditional sushi, I decided to stack the layers. The result? A dish that not only looked stunning on the plate but exploded with flavor in every bite. Ever since, this has been my go-to recipe for dinner parties, quick lunches, or when I’m simply craving sushi with a twist.

What makes this dish truly irresistible is how it combines bold flavors and vibrant textures into a visually appealing and satisfying meal. The creamy avocado, tangy rice, spicy mayo-kissed shrimp, and that subtle crunch from the cucumber create a perfect bite every time. If you’re a sushi lover, you’re going to fall in love with these stacks. And if you’re new to sushi, this is the most welcoming introduction you could ask for.

You’ll love this recipe because it’s fast, fresh, and fun. There’s no need for sushi-rolling skills, and you won’t need any fancy equipment—just a few small bowls or ramekins to shape the stacks. Whether you’re making lunch for one, serving a crowd, or prepping for a picnic, these stacks adapt beautifully.

One of the best things about these Spicy Shrimp Sushi Stacks is how versatile they are. Not a fan of spicy food? Simply reduce or skip the sriracha. Want to swap the shrimp for crab, chicken, or even tofu? Go ahead. You can turn this dish into whatever suits your cravings or dietary preferences. It’s naturally gluten-free if you use tamari or gluten-free soy sauce, and you can even make it low-carb by swapping out the rice for cauliflower rice.

It’s also surprisingly affordable. Unlike takeout sushi, which can quickly add up, these sushi stacks are made from simple, accessible ingredients—many of which you might already have in your kitchen. Shrimp is typically more cost-effective than sushi-grade fish, and you’re not buying seaweed sheets or specialized tools.

Ingredients for Spicy Shrimp Sushi Stacks:

1 cup cooked short-grain rice (sushi rice preferred)
1 tbsp rice vinegar
1 tsp sugar
½ tsp salt
1 ripe avocado, diced
1 tsp lime juice
1 small cucumber, finely diced
½ lb cooked shrimp, chopped
2 tbsp mayonnaise
1–2 tsp sriracha (adjust to taste)
1 sheet nori, crumbled (optional)
1 tsp sesame oil
1 tbsp soy sauce or tamari
Black sesame seeds (for garnish)
Scallions, thinly sliced (for garnish)

How to Prepare Spicy Shrimp Sushi Stacks

Making these Spicy Shrimp Sushi Stacks is a lot easier than you might think. You don’t need a bamboo mat or sushi knife—just a few simple ingredients and something to mold the stacks. I typically use a ramekin or a small bowl as a mold. You simply layer the ingredients, press them gently, and then flip it over for a beautiful, stacked presentation.

Let’s walk through each step so you can recreate this delicious fusion dish right at home.

Step-by-Step Instructions:

1. Prepare the rice
Start by cooking your short-grain sushi rice according to package instructions. Once it’s ready and still warm, mix it with the rice vinegar, sugar, and salt. Stir well to evenly distribute the seasoning. Let it cool to room temperature before assembling the stacks.

2. Make the spicy shrimp
In a bowl, combine chopped cooked shrimp with mayonnaise and sriracha. Start with one teaspoon of sriracha if you prefer mild heat, and increase it for more spice. Mix well until the shrimp is fully coated and creamy.

3. Season the avocado
Dice the ripe avocado into small cubes and toss it with lime juice and a pinch of salt. This not only adds flavor but also helps prevent the avocado from browning.

4. Prep the cucumber layer
Finely dice the cucumber. If you’re using a larger cucumber, remove the seeds first. Pat it dry slightly with a paper towel to avoid adding too much moisture to the stack.

5. Assemble the sushi stacks
Take a small ramekin or bowl and lightly grease it with a bit of sesame oil to help the stack release easily. Begin layering the ingredients in the following order:

Bottom layer: 2 tablespoons of spicy shrimp
Second layer: 2 tablespoons of diced cucumber
Third layer: 2 tablespoons of seasoned avocado
Fourth layer: 2 to 3 tablespoons of sushi rice, pressing it down gently with the back of a spoon

Once all layers are added, press the mixture down lightly to compress the stack. Then, place your serving plate on top of the mold, and carefully flip it over. Tap gently and lift the mold off to reveal a perfect, layered sushi stack.

6. Garnish and serve
Drizzle a bit of soy sauce or tamari over the top. Sprinkle with black sesame seeds, crumbled nori (if using), and sliced scallions. For an extra kick, add a touch more sriracha or a light drizzle of spicy mayo.

Quick and Easy

These stacks are perfect when you want the sushi experience without the prep time. From start to finish, this recipe takes about 30 minutes, and it doesn’t require any cooking if your shrimp is already cooked. That makes it a great option for busy lunches or easy dinners.

Customizable

One of the reasons I return to this recipe so often is how easy it is to adjust. You can swap the shrimp with shredded chicken, crab, smoked salmon, or even tofu. Not a fan of spicy foods? Replace sriracha with a touch of sweet chili sauce or skip it entirely. Want more crunch? Add shredded carrots or thinly sliced radishes. You can even swap the white rice with brown rice or quinoa for a whole-grain twist.

Popular with Many People

Whenever I serve these sushi stacks—whether at a casual brunch or a more formal dinner party—they disappear quickly. Guests love that they get all the flavor and beauty of sushi without the intimidating technique. Kids enjoy the layers and bright colors, while adults appreciate the flavor complexity. It’s one of those recipes that really appeals to a wide range of palates.

Once you make these once, you’ll understand why they’re a crowd-pleaser. They’re elegant enough for entertaining, yet simple enough for a solo lunch.

Spicy Shrimp Sushi Stacks – A Delectable Fusion of Flavors

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These Spicy Shrimp Sushi Stacks are a flavorful twist on traditional sushi rolls, offering the same bold, vibrant taste without any complicated rolling techniques. Layered in a ramekin and flipped onto a plate, each stack combines tender shrimp tossed in a creamy sriracha mayo, creamy avocado, crisp cucumber, and tangy seasoned rice. It’s the perfect balance of spicy, creamy, and fresh—all in one visually stunning presentation. Whether you’re serving guests or treating yourself to a quick sushi-inspired meal, these stacks deliver restaurant-quality flavor in a simple, customizable format.

Author: Lura Skye
Prep Time: 25
Cook Time: 10
Total Time: 35 minutes
Yield: 4 1x

Instructions

Cook and season the rice:
Prepare the sushi rice according to package directions. Once cooked, transfer to a mixing bowl. Add rice vinegar, sugar, and salt while the rice is still warm. Stir thoroughly to combine. Allow it to cool to room temperature.
Prepare the spicy shrimp mixture:
In a separate bowl, combine the chopped cooked shrimp, mayonnaise, and sriracha. Mix well until the shrimp is evenly coated with the creamy, spicy sauce. Adjust spice level to taste.
Season the avocado:
Dice the avocado into small cubes. Place them in a bowl and toss with lime juice and a pinch of salt to preserve color and add brightness.
Prepare the cucumber layer:
Finely dice the cucumber. If the cucumber contains large seeds, remove them before dicing. Lightly pat the diced cucumber with a paper towel to reduce moisture.
Grease your mold:
Lightly coat the inside of a ramekin or small bowl with a few drops of sesame oil. This step helps the stack release easily when inverted.
Layer the ingredients:
In the ramekin, layer the following ingredients in this order:
– 2 tablespoons of spicy shrimp
– 2 tablespoons of diced cucumber
– 2 tablespoons of seasoned avocado
– 2 to 3 tablespoons of sushi rice
Unmold the stack:
Place your serving plate over the top of the ramekin. Flip it upside down. Gently tap the mold and slowly lift it off to release the sushi stack.
Garnish and serve:
Drizzle the top with soy sauce or tamari. Garnish with black sesame seeds, sliced scallions, and crumbled nori if desired. Serve immediately for best flavor and texture.

Notes

Use cooked, chilled shrimp for convenience and food safety.

If preparing in advance, keep components separate and assemble just before serving.

This dish is best served fresh and slightly chilled.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Just make sure to thaw and cook them properly before chopping and mixing with the spicy mayo. Let them cool fully before assembling the stacks.

What can I use if I don’t have a ramekin to mold the stack?
You can use any small bowl, cup, or even a measuring cup. Just be sure to lightly grease the inside with sesame oil and press the ingredients firmly before flipping it over.

Can I prepare Spicy Shrimp Sushi Stacks ahead of time?
Yes, you can prep all the components a few hours in advance. Assemble the stacks close to serving time to keep the avocado fresh and the rice texture intact. If needed, cover and refrigerate until ready to serve.

How spicy are these stacks?
They’re moderately spicy, depending on how much sriracha you use. You can reduce the amount for a milder version or increase it for extra heat. It’s easy to control the spice level to your liking.

Can I make these sushi stacks gluten-free?
Absolutely. Just use tamari or certified gluten-free soy sauce instead of regular soy sauce, and make sure your sriracha and mayo are also gluten-free.

Are these stacks suitable for kids?
Yes, especially if you tone down the heat. You can skip the sriracha completely and offer a milder dipping sauce. Kids also love to help with layering, making it a fun family-friendly recipe.

Can I replace shrimp with something else?
Yes, this recipe is very adaptable. Try cooked shredded chicken, canned tuna, crab, tofu, or even chopped cooked salmon as a substitute for shrimp.