Spicy Shrimp Sushi Stacks Recipe

There’s something utterly irresistible about that first bite of a spicy shrimp sushi stack. The creamy avocado, tangy rice, and fiery kick from the shrimp come together in perfect harmony, delivering a restaurant-worthy experience from the comfort of home.

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I started making these stacks when I wanted to impress guests without the hassle of rolling sushi. Turns out, they’re now my most-requested dish at gatherings—and they’re surprisingly easy to whip up on a weeknight. Let’s dive into why you’ll fall in love with this crowd-pleaser.

Why You'll Love This Spicy Shrimp Sushi Stack

Get ready to elevate your sushi game—no bamboo mat required. These spicy shrimp sushi stacks are flavor-packed, fun to make, and endlessly customizable.

First, they’re a total time-saver. With no rolling and minimal prep, these stacks come together in under 30 minutes. That’s right—less time cooking, more time enjoying.

Next, they’re surprisingly budget-friendly. No need for fancy sushi-grade tuna or a trip to a specialty market. Just grab a bag of shrimp, some pantry staples, and you’re good to go.

Another bonus? These stacks are ideal for entertaining. Whether it’s a casual dinner or a festive appetizer tray, they look fancy but are secretly fuss-free. Layered in ramekins or stacked freehand, they always wow a crowd.

And finally, they’re endlessly versatile. Not a shrimp fan? Swap in crab, salmon, or tofu. Watching carbs? Try cauliflower rice. There’s no wrong way to enjoy these layers of flavor.

Let’s break down the key ingredients that make this dish sing.

Ingredients Notes

The secret to an unforgettable spicy shrimp sushi stack lies in balancing bold flavors with fresh, vibrant ingredients. Each component has its own important role.

Let’s start with the shrimp. Medium or large peeled, deveined shrimp work best here. A quick sauté with a little garlic and oil is all they need before being tossed in a spicy mayo sauce that brings the heat and the creaminess.

Next up is the sushi rice. Short-grain rice is essential for that classic sticky texture. Once cooked, it’s seasoned with rice vinegar, sugar, and salt to give it that signature tangy-sweet sushi flavor.

Avocado adds a layer of creaminess that beautifully balances the spice from the shrimp. Be sure to use ripe avocados—when they yield slightly to pressure, they’re just right.

Let’s not forget the cucumber. Diced cucumber offers a fresh crunch that contrasts the soft textures in the stack. English cucumber is ideal since it has fewer seeds and a thinner skin.

To bind everything together and give it that spicy kick, we rely on sriracha mayo—a simple blend of mayonnaise and sriracha hot sauce. It coats the shrimp and can also be drizzled on top for extra heat and creaminess.

You’ll also need a small ramekin or measuring cup to mold the layers into that signature stack shape. A spatula or spoon will help press and release the ingredients neatly.

How To Make This Spicy Shrimp Sushi Stack

Making these stacks is surprisingly straightforward—and once you get the hang of the layering, you’ll want to make them again and again.

Begin by preparing your sushi rice. Rinse the rice until the water runs clear to remove excess starch. Cook according to package instructions, then stir in seasoned rice vinegar while it’s still warm. Let it cool slightly as you prep the other ingredients.

Meanwhile, cook the shrimp. Heat a bit of oil in a skillet over medium-high heat. Add your shrimp and cook for 2-3 minutes per side, or until they’re pink and opaque. Set aside to cool slightly, then toss them in your prepared sriracha mayo.

Dice your cucumber and mash the avocado separately, adding a squeeze of lime and a pinch of salt to the avocado for brightness. You want everything ready to go before stacking.

Now, it’s time to build. Lightly grease a ramekin or small bowl. Spoon a layer of cucumber into the bottom, pressing it down gently. Next, add your mashed avocado and press again. Follow with your spicy shrimp, then top with a layer of sushi rice, pressing everything firmly into place.

Carefully invert the ramekin onto a plate and lift it off to reveal your gorgeous sushi stack. If anything needs tidying, use a spoon to gently nudge it into place.

Finish with a drizzle of extra sriracha mayo, a sprinkle of sesame seeds, and chopped scallions. Total hands-on time? About 25 minutes—and every second is worth it.

Storage Options

These sushi stacks are best enjoyed fresh, but they do store well for short periods if needed.

To store, wrap each stack tightly in plastic wrap or store in an airtight container. They’ll stay fresh in the fridge for up to 24 hours. After that, the avocado may start to brown and the rice will lose some of its texture.

If you’d like to prep in advance, consider storing each component separately. Cook the rice, shrimp, and prep the veggies a day ahead, then assemble right before serving for the best results.

When reheating shrimp, do so gently—just a quick 30-second zap in the microwave is enough to take the chill off without overcooking.

Variations and Substitutions

The beauty of this recipe lies in its flexibility. You can tailor it to your tastes or what’s in your fridge.

Not a fan of shrimp? Try crab, either real or imitation, for a California roll vibe. Cooked and flaked salmon also makes an excellent substitute with its rich, buttery flavor.

For a vegetarian version, swap the shrimp for marinated tofu or roasted sweet potatoes. Both options soak up the spicy mayo beautifully and add a satisfying texture.

Watching carbs? Use cauliflower rice instead of traditional sushi rice. Just be sure to sauté it briefly and season well to mimic the flavor profile.

Want to go all-out? Add extras like pickled ginger, wasabi, or a soy sauce drizzle. Even a slice of mango layered in brings a pop of sweetness that pairs perfectly with the heat.

Feel free to make it your own—the foundation is simple, the possibilities are endless. With just a bit of creativity, you can transform this into your signature dish.

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