Spicy Shrimp Sushi Stacks are a vibrant, flavorful twist on traditional sushi, combining heat, freshness, and texture in every bite. Layers of succulent shrimp, seasoned sushi rice, crisp vegetables, creamy avocado, and a drizzle of spicy mayo come together to create a dish that’s both visually stunning and irresistibly delicious. Perfect for entertaining guests, special occasions, or a creative weeknight dinner, these sushi stacks deliver restaurant-quality flavors without the need for rolling intricate sushi.

Spicy Shrimp Sushi Stacks Recipe

Why You’ll Love This Recipe

Bold Flavors: Spicy shrimp, creamy avocado, and tangy sushi rice combine for the perfect balance of heat, umami, and freshness.
No Rolling Required: Enjoy all the flavors of sushi without the hassle of rolling.
Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
Visually Stunning: Layered colors and textures make this a showstopper on any table.
Customizable: Adjust the spice level or swap ingredients to suit your taste.

Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
½ cup mayonnaise

For the Rice

1 cup sushi rice
1 ½ cups water
1 tablespoon rice vinegar
½ teaspoon salt

For the Stacks

1 avocado, sliced
1 small cucumber, julienned
1 tablespoon sesame seeds (optional, for garnish)
Fresh cilantro or green onions (optional, for garnish)

Directions

Cook the Sushi Rice

Rinse the Rice: Wash the sushi rice under cold water until the water runs clear.
Cook the Rice: In a medium pot, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Season the Rice: Remove from heat, stir in rice vinegar and salt, and let sit covered for 10 minutes.

Prepare the Shrimp

Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque.
Season the Shrimp: In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Drizzle over the shrimp, toss, and cook for 1 more minute.

Assemble the Sushi Stacks

Layer the Rice: Use a round mold or the inside of a clean can to layer rice in individual glasses or bowls, pressing gently to compact.
Add Shrimp: Top the rice with the spicy shrimp mixture, pressing slightly.
Add Avocado and Cucumber: Layer avocado slices and julienned cucumber on top.
Garnish: Sprinkle sesame seeds and fresh herbs like cilantro or green onions. Serve immediately.

Prep and Cooking Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: ~400–450
Key Nutrients: Protein 25g, Carbs 45g, Fat 18g

Tips and Variations

Use Fresh Shrimp: For the best flavor and texture.
Adjust the Heat: Reduce sriracha for a milder stack or double it for extra spice.
Avoid Overcooking Shrimp: Shrimp cooks quickly—keep them tender and juicy.
Make-Ahead: Prepare rice and shrimp in advance; assemble before serving.
Extra Toppings: Try tobiko, eel sauce, chili oil, or pickled ginger for a sushi-inspired twist.

Recipe Variations

Spicy Tuna Stacks: Replace shrimp with sushi-grade tuna.
Vegetarian: Use marinated tofu or roasted veggies instead of shrimp.
Tempura Shrimp: Add crispy tempura shrimp for crunch.
Mango Twist: Add fresh mango slices for sweetness.
Crispy Seaweed: Layer nori between rice and shrimp.
Cucumber & Avocado: Replace shrimp with cucumber and avocado.
Soy-Free: Use coconut aminos instead of soy sauce.
Extra Spicy: Add fresh chili slices or double the sriracha.
Eel Sauce Drizzle: Add a sweet contrast to the spicy mayo.
Wasabi Kick: Mix wasabi into the mayo for a subtle zing.

Storage and Freezing

Storage: Keep sushi rice and shrimp separate in the fridge for up to 2 days; assemble before serving.
Freezing: Freeze shrimp in an airtight container for up to 1 month; rice is best fresh.

Equipment Needed

Round mold or small glasses for stacking
Sharp knife for slicing avocado and cucumber
Medium pot for cooking rice
Large skillet for cooking shrimp
Small bowls for sauces and seasonings
Tongs for handling shrimp
Measuring cups and spoons

FAQs

Can I use frozen shrimp? Yes, fully thaw and pat dry before cooking.
Can I make the sauce ahead of time? Yes, refrigerate for up to 3 days.
Can I substitute avocado? Try mango, cucumber, or soft veggies.
Can I make it less spicy? Reduce or omit sriracha.
Is it gluten-free? Use gluten-free soy sauce or coconut aminos.
Can I add more vegetables? Yes—julienned carrots, radishes, or pickled ginger work great.
Can I prepare in advance? Rice and shrimp can be prepped; assemble before serving.

Conclusion

Spicy Shrimp Sushi Stacks combine bold flavors, vibrant textures, and stunning presentation in one elegant dish. Perfect for appetizers, light meals, or a fun dinner, each bite offers a harmonious balance of spicy shrimp, creamy avocado, crisp cucumber, and tangy sushi rice. These stacks are sure to impress guests or elevate a weeknight meal, becoming a favorite in your recipe collection.