Spicy Shrimp Sushi Stacks Recipe

There’s something irresistibly satisfying about the creamy heat of spicy shrimp paired with cool avocado and perfectly seasoned sushi rice. These Spicy Shrimp Sushi Stacks deliver all the bold, umami-packed flavors of your favorite sushi roll—no rolling mat required.

this Recipe

I first whipped these up on a whim during a sushi craving I couldn’t shake (and zero desire to drive across town). One bite in, and my husband was already asking if we could make them again next weekend. Spoiler alert: we absolutely did.

These deconstructed sushi towers are light, refreshing, and surprisingly simple to assemble. Whether you're hosting a dinner party or just want to switch up your lunch game, this recipe is a guaranteed showstopper.

Let’s dive into what makes these sushi stacks so special.

Why You’ll Love These Spicy Shrimp Sushi Stacks

Get ready to impress your tastebuds—and your guests—with a dish that looks gourmet but comes together with minimal effort. These Spicy Shrimp Sushi Stacks are the perfect mix of flavor, texture, and presentation.

First of all, they’re incredibly quick and easy. With no complicated rolling or fancy techniques, you can have a restaurant-quality meal on the table in under 30 minutes. It’s a great option for weeknights when you want something fresh and flavorful without spending hours in the kitchen.

They’re also wonderfully customizable. Don’t like shrimp? Swap in crab, smoked salmon, or even tofu. Want more crunch? Add cucumber or pickled radish. This dish flexes to suit your cravings—and your fridge contents.

Budget-conscious cooks will appreciate that these stacks use pantry-friendly staples like sushi rice, rice vinegar, mayo, and soy sauce. A little shrimp goes a long way, making it an affordable way to enjoy a sushi fix at home.

And did we mention how fun they are to build and eat? Layering the vibrant ingredients into neat stacks makes this recipe feel just a little bit fancy. Kids love assembling their own, too—bonus points for dinnertime entertainment.

Once you try these, you’ll find yourself reaching for them again and again.

Ingredients Notes

The beauty of these sushi stacks is how each component brings something to the table—literally. From the creamy heat of the shrimp topping to the seasoned rice base, every bite is packed with flavor and contrast.

Let’s start with the shrimp. You’ll want small, cooked shrimp here—either freshly boiled and chilled, or pre-cooked from the store. Chopped into bite-sized pieces and tossed with a spicy mayo mixture, they’re the star of the show. For maximum flavor, let them chill in the sauce for 10–15 minutes before stacking.

The sushi rice is crucial for that authentic taste and sticky texture. Short-grain rice is ideal, and after cooking, it’s seasoned with a mix of rice vinegar, sugar, and salt. This not only gives the rice its signature tang, but also helps it hold together in perfect layers.

Creamy, ripe avocados add that buttery contrast we all crave in sushi. Make sure they’re just soft enough to mash lightly, with a pinch of salt and lime juice to keep them vibrant and flavorful.

A touch of crunch comes from diced cucumber or radish, which adds freshness to balance the richness of the shrimp and avocado. Some versions include julienned carrots or shredded nori for extra depth.

You don’t need much in the way of equipment—just a 1-cup measuring cup or a ring mold to shape the stacks. A sharp knife and cutting board will do the rest. Pro tip: wetting the inside of your mold helps release each layer cleanly.

How To Make These Spicy Shrimp Sushi Stacks

Creating these sushi stacks is a lot simpler than their picture-perfect look suggests. You’ll be surprised at how quickly everything comes together once your ingredients are prepped.

Start by cooking your sushi rice according to package instructions. Once it’s tender and sticky, mix it with seasoned rice vinegar, sugar, and salt. Let it cool slightly before stacking—it should be warm, not hot.

While the rice cools, chop your cooked shrimp into small pieces and mix with mayonnaise, sriracha, and a drizzle of soy sauce. You can adjust the heat level to your preference—add more sriracha for a spicier kick, or tone it down for a milder version. Set the shrimp mixture in the fridge to chill while you prep the other ingredients.

Next, mash your avocado with lime juice and a pinch of salt. Keep it slightly chunky so it holds its shape in the stack. Dice your cucumber or any other crisp veggies you’re adding for extra texture.

Now for the fun part: assembly. Lightly oil or wet the inside of a 1-cup measuring cup or mold. Start by pressing a layer of sushi rice into the bottom, about ⅓ of the way up. Follow with a layer of avocado, smoothing it out with the back of a spoon. Then, spoon in the spicy shrimp mixture and press gently to compact.

Carefully invert the mold onto a plate and lift it off to reveal your beautiful stack. Top with a drizzle of spicy mayo, a sprinkle of sesame seeds, sliced green onions, or even a small piece of nori or jalapeño for garnish.

From start to finish, the whole process takes about 25–30 minutes. Expect a flavor-packed, restaurant-worthy dish with minimal cleanup and maximum wow-factor.

Storage Options

These sushi stacks are best enjoyed fresh, right after assembling. The avocado and shrimp lose some of their texture if stored too long, and the rice may dry out in the fridge.

That said, you can prep the components ahead of time. Store sushi rice, shrimp mixture, and avocado mash separately in airtight containers in the fridge for up to 24 hours. For best results, press plastic wrap directly onto the avocado to prevent browning.

If you must store leftover assembled stacks, wrap them tightly and refrigerate for up to one day. They’ll still taste great, though the visual appeal may fade a bit.

To reheat the rice layer, microwave it gently (covered with a damp paper towel) before stacking if making ahead. Do not reheat the shrimp or avocado.

Variations and Substitutions

One of the best parts of this recipe is how endlessly adaptable it is. You can swap, add, or tweak ingredients depending on your taste or what you have on hand.

Instead of shrimp, try using imitation crab or real lump crab meat for a California roll-inspired twist. Both pair beautifully with spicy mayo and keep the dish seafood-forward.

For a vegetarian version, substitute the shrimp with cubed tofu or chopped hearts of palm tossed in the same spicy mayo mixture. Add a splash of soy sauce for umami depth.

Want more color and crunch? Add thin layers of shredded carrot, pickled ginger, or julienned cucumber between the rice and avocado. Even thinly sliced mango adds a tropical twist that works surprisingly well with the heat.

If you're feeling adventurous, drizzle with eel sauce, ponzu, or a bit of wasabi mayo on top. You can also sprinkle with furikake or crumbled seaweed for extra flavor.

Don’t be afraid to make these your own. Once you master the stacking technique, the possibilities are endless. Every time I make these, I switch something up—and they never disappoint.

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