If you’re craving a sushi night but want something fun, quick, and guaranteed to wow, these Spicy Shrimp Sushi Stacks are about to become your obsession! Imagine all the flavors of your favorite spicy shrimp roll—plump, saucy shrimp, creamy avocado, tangy vinegar-kissed rice—neatly layered in one showstopping, fork-friendly stack that’s a breeze to make at home.
Why You’ll Love This Recipe
- Restaurant-Worthy at Home: All the layered flavors of your favorite sushi spot without the fancy equipment or takeout prices.
- Customizable Heat: You’re in charge of the spice with adjustable sriracha and that creamy, cooling mayo!
- Fresh and Colorful: The avocado, cucumber, and bright herbs don’t just taste fantastic—these stacks look absolutely gorgeous on any table.
- Quick and Easy: From stovetop to table in under 30 minutes—hello, weeknight sushi indulgence!
Ingredients You’ll Need
It takes just a handful of fresh, everyday ingredients to build the dreamy, stacked layers of Spicy Shrimp Sushi Stacks. Each one is essential—bringing the right hit of sweet, salt, heat, and that craveable sushi texture.
- Large shrimp (1 lb): Opt for peeled and deveined shrimp for speed; they’re the main event, so get the freshest you can.
- Olive oil (2 tbsp): Helps get those shrimp perfectly tender with a golden sear.
- Soy sauce (2 tbsp): The savory, salty boost that gives every bite that classic umami punch.
- Rice vinegar (2 tbsp + 1 tbsp for rice): Adds brightness and brings a signature tang to both the shrimp and sushi rice layers.
- Sugar (2 tsp): Just a pinch balances the vinegar and rounds out the sauce.
- Sesame oil (1 tbsp): For that unmistakable, nutty depth you can’t skip in a sushi-inspired dish.
- Sriracha sauce (2 tbsp): Your spicy, garlicky secret weapon—adjust to suit your taste for fire.
- Mayonnaise (½ cup): Creates creamy richness in your spicy sauce—Japanese Kewpie mayo makes it extra authentic.
- Sushi rice (1 cup): Short-grain rice gets sticky, slightly vinegary, and is the sturdy base of every stack.
- Water (1½ cups): Just the right amount for perfectly tender, fluffy rice.
- Salt (½ tsp): Season your rice so it sings in every bite.
- Avocado (1): Sliced fresh for a buttery, cooling layer that melts into the spicy shrimp.
- Small cucumber (1): Julienned for crunch and color—English cucumbers work beautifully here.
- Sesame seeds (1 tbsp, optional): A sprinkle on top for delicate crunch and an extra hint of nuttiness.
- Fresh cilantro or green onions (optional): Bright herbs for color and that fresh sushi-shop finish.
Variations
The beauty of Spicy Shrimp Sushi Stacks is just how easily you can tailor them to your cravings, pantry, or dietary needs. Have fun making this recipe truly your own every time!
- Swap the Protein: Try cooked crab, smoked salmon, or even crispy tofu cubes if you want to go pescatarian or vegetarian.
- Low-Carb Version: Swap sushi rice for finely riced cauliflower for a lighter, grain-free option.
- Add Extra Veggies: Radishes, shredded carrots, or edamame are colorful, sweet, and pack in even more crunch.
- Turn Down the Heat: Reduce the sriracha or use a milder hot sauce if you’re spice-shy—but still want flavor!
How to Make Spicy Shrimp Sushi Stacks
Step 1: Cook and Season the Sushi Rice
Begin by rinsing the sushi rice under cold water until it runs clear—this step is key for achieving that signature stickiness. Cook the rice with water in a pot (or rice cooker if you have one!), then gently fold in rice vinegar and salt once it’s done. Cover and set aside, letting it steam in the tangy flavors while you prep everything else.
Step 2: Prepare and Sauté the Shrimp
Pat your peeled and deveined shrimp dry for the perfect sear. Warm olive oil in a skillet and cook your shrimp for 2-3 minutes per side, just until they turn opaque and juicy. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Drizzle this fiery-sweet blend over the cooked shrimp and let it bubble for a minute to coat the shrimp in addictive, sticky flavor.
Step 3: Assemble the Layers
Now comes the fun part—layering! Press a scoop of seasoned sushi rice into a ring mold, ramekin, or even inside a cleaned soup can. Top with your saucy, spicy shrimp. Next, arrange buttery avocado slices and crisp cucumber on top. Gently press as you go—you want the layers distinct, but the stack sturdy enough to hold together.
Step 4: Top and Garnish
For the grand finale, drizzle your spicy mayo on top (you can add extra sriracha if you love the heat!). Sprinkle with sesame seeds and a flurry of cilantro or green onion. Lift your mold, take in those gorgeous layers, and get ready to wow everyone—including yourself—with your homemade Spicy Shrimp Sushi Stacks.
Pro Tips for Making Spicy Shrimp Sushi Stacks
- Rice Matters: Use short-grain sushi rice for that classic stickiness—rinse thoroughly before cooking for an authentic, glossy finish.
- Shrimp Sizing: If using extra-large shrimp, chop them after cooking for more even layers and easier stacking.
- Mold Magic: Don’t worry if you don’t have a ring mold; a clean food can, measuring cup, or ramekin works perfectly to shape your stacks.
- Sauce It Right: For picture-perfect stacks, save a little spicy mayo and drizzle it at the very end—you’ll get gorgeous color and that first dreamy, saucy bite.
How to Serve Spicy Shrimp Sushi Stacks
Garnishes
The finishing touches make all the difference! Sprinkle sesame seeds and a generous pinch of fresh cilantro or thinly sliced green onion. Drizzle with extra sriracha or spicy mayo for those who like it fiery—these garnishes really bring out the flavors and add a little sushi bar sparkle to your stacks.
Side Dishes
Pair your Spicy Shrimp Sushi Stacks with bright, crunchy sides. Think miso soup, seaweed salad, or quick-pickled ginger. Edamame or lightly dressed greens keep things fresh and let these flavorful stacks shine as the star of the meal.
Creative Ways to Present
Serve the stacks individually on small plates for a true restaurant-inspired feel, or make a “deconstructed platter” with each layer in pretty bowls so everyone can build their own. For parties, assemble stacks in mini glasses for a sushi appetizer that’s totally Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
Spicy Shrimp Sushi Stacks are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. To keep textures at their best, wait to layer avocado and cucumber until just before serving.
Freezing
These stacks are not freezer-friendly since the rice and fresh veggies won’t hold up well to freezing and thawing. For the best flavor and texture, make only as much as you’ll enjoy within a day or so.
Reheating
If you need to reheat, gently warm the rice and shrimp separately in the microwave for just 20–30 seconds. Let everything cool slightly before stacking; sushi tastes best just warmer than room temperature rather than piping hot.
FAQs
-
Can I use pre-cooked shrimp for Spicy Shrimp Sushi Stacks?
Yes! Pre-cooked shrimp save on time—simply toss them with the spicy sauce mixture and warm them briefly in your skillet or microwave. The flavor will still infuse wonderfully, and you won’t have to worry about overcooking.
-
What can I use if I don’t have sushi rice?
If sushi rice isn’t available, use another short-grain white rice and prepare it the same way, though the texture may be slightly different. Avoid long-grain rice, as it won’t be sticky enough to hold the layers together.
-
How spicy are these sushi stacks?
Spicy Shrimp Sushi Stacks offer a moderate heat thanks to the sriracha and spicy mayo, but you’re in total control! Add more or less sriracha to match your personal fire level, or leave it out for a milder version even kids will love.
-
Can I make Spicy Shrimp Sushi Stacks in advance for a party?
You can prep all the components ahead: cook the rice, make the sauce, cook and season the shrimp, slice the toppings. Assemble right before serving so the rice stays fluffy and the veggies stay crisp and colorful.
Final Thoughts
Give these Spicy Shrimp Sushi Stacks a try—you’ll feel like a sushi chef and a dinner party hero all at once. They’re bright, bold, and downright irresistible, the kind of dish you’ll crave again and again. Happy stacking!
PrintSpicy Shrimp Sushi Stacks Recipe
Spicy Shrimp Sushi Stacks are a delectable fusion dish that layers seasoned sushi rice with flavorful spicy shrimp, creamy avocado, and crisp cucumber, all topped with a garnish of sesame seeds and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tablespoon rice vinegar (for rice)
- 1/2 teaspoon salt
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
- 1/2 cup mayonnaise
Additional Ingredients:
- 1 avocado, sliced
- 1 small cucumber, julienned
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro or green onions (optional, for garnish)
Instructions
- Cook the Sushi Rice: Wash the sushi rice under cold water until the water runs clear. In a medium pot, combine the rice and water. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Remove from heat, stir in rice vinegar and salt. Cover and let sit for 10 minutes to absorb flavors.
- Prepare the Shrimp: Heat olive oil in a large skillet. Cook shrimp for 2-3 minutes per side. In a bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Drizzle over shrimp, toss, and cook for 1 more minute.
- Assemble the Sushi Stacks: Layer seasoned rice into serving glasses or bowls. Top with shrimp, avocado, cucumber. Garnish with sesame seeds, cilantro, or green onions.
Notes
- You can customize the spice level by adjusting the amount of sriracha sauce.
- Ensure rice is slightly warm when assembling the stacks for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 130mg
