Spicy Shrimp Sushi Stacks Recipe

There's something wildly satisfying about biting into a sushi stack – layers of creamy avocado, spicy shrimp, and seasoned rice that come together in one perfect, flavorful bite. These Spicy Shrimp Sushi Stacks are bursting with bold flavors, creamy textures, and a touch of heat that makes them seriously addictive.

I first made these sushi stacks after a sushi night at home left us with leftover shrimp and rice. With no rolling mat in sight, I decided to stack it all up – and wow, they disappeared faster than any roll I’ve ever made. Easy to prep, fun to build, and always a hit, this is one of those dishes you’ll crave again and again.

Whether you're hosting friends or looking for a quick weeknight dinner with flair, these sushi stacks are the ultimate fusion of flavor and ease. Let’s dive in!

Why You’ll Love These Spicy Shrimp Sushi Stacks

Get ready to fall head over heels for your new go-to sushi hack. These spicy shrimp sushi stacks check all the boxes – flavor-packed, no-fuss, and absolutely stunning on the plate.

First, let’s talk about how quick and easy they are. Unlike traditional sushi rolls, there’s no special equipment or technique needed. Just layer, press, and lift – done! You can prep the ingredients in under 30 minutes, making them a fantastic last-minute meal.

They're also perfect for entertaining. These stacks look super impressive, yet they’re deceptively simple. Serve them as individual appetizers or turn them into a full meal with a side of miso soup or edamame.

If you're watching your wallet, you'll appreciate how budget-friendly they are compared to takeout sushi. With pantry staples like rice and sriracha, and shrimp often on sale, you can feed a crowd without breaking the bank.

Finally, this recipe is incredibly versatile. Don’t like shrimp? Swap in crab, tofu, or cooked salmon. Want more crunch? Add cucumber or fried onions. The options are endless and totally customizable.

Next up, let’s break down the simple ingredients that make this dish shine.

Ingredients Notes

The beauty of these sushi stacks lies in using simple, fresh ingredients that work together to create those classic sushi flavors – with a spicy twist.

Start with the shrimp, the star of the show. I like to use medium, peeled, cooked shrimp for ease. You can give them a quick chop or leave them whole if they’re small. For extra flavor, I toss them in a spicy mayo made with sriracha and Kewpie mayo, which adds heat and a luscious creaminess.

Next comes the sushi rice. Don’t skip seasoning it with rice vinegar, sugar, and salt – it’s what gives that authentic sushi taste. Short-grain rice is best because it’s naturally sticky, which helps the stacks hold together.

Avocado brings creamy richness that balances the spicy shrimp perfectly. Make sure it’s ripe but not too soft – you want it to hold its shape in the stack. I like to dice it and squeeze on a bit of lime juice to keep it vibrant and fresh.

For added umami and depth, I drizzle each stack with a simple soy sauce glaze. You can use straight soy sauce or mix in a little sesame oil, rice vinegar, and a touch of honey for a more complex flavor profile.

You’ll also need a measuring cup or ramekin to mold your stacks. A 1-cup measuring cup works great for personal-sized stacks that hold their shape when flipped.

How To Make These Spicy Shrimp Sushi Stacks

Making sushi stacks is surprisingly easy and fun – think of it like building a flavor tower. You’ll prep your layers, pack them in tight, and flip for the big reveal.

Start by cooking your sushi rice. Once it’s done, stir in your vinegar, sugar, and salt while it’s still warm. Let it cool slightly – this helps the stacks stay firm without being too sticky to handle.

While the rice cools, mix up your spicy shrimp. Combine chopped shrimp with Kewpie mayo and a generous squirt of sriracha. If you like it extra hot, add a pinch of chili flakes or a drizzle of chili oil.

Dice your avocado and toss it gently with lime juice and a sprinkle of salt. You want it seasoned and bright, but still firm enough to hold up in the stack.

Now for the fun part: layering. Lightly spray or oil your measuring cup, then add the layers in reverse order. Start with the spicy shrimp, then avocado, and finish with the rice. Press down firmly with the back of a spoon after each layer to keep things compact.

Once your cup is full, place a plate over the top and flip it over. Gently lift the cup and voila – your sushi stack is born! Drizzle with soy sauce or glaze, sprinkle with sesame seeds or green onions, and serve immediately.

From start to finish, you’re looking at about 30 minutes total – and yes, that includes chopping, mixing, and flipping. Perfect for weeknights or a fun meal prep session.

Storage Options

These sushi stacks are best enjoyed fresh, but with a few tweaks, you can prep them ahead or store leftovers safely.

If you're planning ahead, store the components separately. Keep the spicy shrimp, seasoned rice, and diced avocado in airtight containers in the fridge. Assemble the stacks right before serving to keep the textures fresh and vibrant.

Leftover stacks can be stored in the fridge for up to 24 hours, but the avocado may start to brown. To prevent this, brush it with extra lime juice before stacking and cover tightly with plastic wrap.

For best results, use shallow containers that allow the stacks to sit flat without toppling. Press a layer of plastic wrap directly against the surface to reduce oxidation.

To reheat (only if needed), warm the rice gently in the microwave before reassembling. The shrimp mixture should stay cold – it’s a sushi-inspired dish after all.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your tastes and dietary needs. Don’t be afraid to mix things up!

If you're not a shrimp fan, try using imitation crab for a California roll vibe, or go fancy with seared ahi tuna. Even cooked salmon or canned tuna works well for a budget version.

For a vegetarian option, skip the seafood and go with crispy tofu, edamame, or even thinly sliced cucumber and mango for a fresh, tropical take.

Want more crunch? Add a layer of julienned cucumber, shredded carrot, or top with fried onions or tempura flakes for texture.

You can even swap the rice! Use cauliflower rice for a low-carb alternative, or go bold with brown rice for a nuttier flavor and added fiber.

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