If you love sushi but want something fun, fresh, and easy to make at home, these SPICY SHRIMP SUSHI STACKS are about to become your new obsession. Instead of rolling, you’ll layer seasoned rice, creamy avocado, spicy shrimp, and crisp seaweed into picture-perfect stacks that look like restaurant-quality sushi — without the fuss. This dish combines the bold flavors of sushi with a modern presentation that’s been trending across social media for its simplicity and stunning look.
Why You’ll Love This SPICY SHRIMP SUSHI STACKS Recipe
- No rolling required – Perfect for sushi lovers who don’t want to fuss with mats or tricky techniques.
- Flavor packed – Every bite balances spicy shrimp, creamy avocado, and savory sushi rice.
- Beginner-friendly – Easy layering method anyone can master.
- Customizable – Adjust the heat, swap proteins, or add toppings to suit your taste.
Ingredients Needed for Perfect SPICY SHRIMP SUSHI STACKS
- Shrimp – Lightly cooked and tossed in spicy mayo, bringing the star flavor and heat.
- Sushi rice – Sticky, seasoned rice forms the base and holds everything together.
- Avocado – Adds creamy richness that balances the spice.
- Nori (seaweed) – Provides that classic sushi taste and structure.
- Spicy mayo sauce – A mix of mayo and sriracha that ties the flavors together.
- Toppings (sesame seeds, green onions) – Finish with freshness, crunch, and a pop of color.
Step-by-Step Instructions to Make SPICY SHRIMP SUSHI STACKS
- Prepare the rice – Cook sushi rice and season it with rice vinegar, sugar, and a pinch of salt. Let it cool slightly.
- Cook the shrimp – Sauté or boil shrimp until just pink, then chop and toss with spicy mayo.
- Layer the ingredients – In a round mold or small ramekin, layer rice, avocado slices, nori, and shrimp mixture.
- Press and release – Gently press down with a spoon, then carefully lift the mold to reveal your sushi stack.
- Garnish and serve – Drizzle with extra spicy mayo, sprinkle with sesame seeds, and top with green onions.
Expert tip: Lightly wet your spoon or fingers when pressing rice to keep it from sticking.
Recipe Tips & Variations
- Make it spicier: Add extra sriracha or a drizzle of chili oil.
- Low-carb option: Swap rice for cauliflower rice for a lighter stack.
- Different proteins: Try crab, salmon, or even tofu for variety.
- Extra crunch: Add cucumber slices or tempura flakes between the layers.
How to Store & Reheat
- Storage: Place leftover stacks in an airtight container and refrigerate for up to 1 day.
- Reheating: Best enjoyed fresh, but if needed, gently reheat the shrimp before stacking again. The avocado is best freshly cut.
Similar Recipes You’ll Love
If these Spicy Shrimp Sushi Stacks have you craving more shrimp-packed dishes, you’ll love trying a few other favorites from the blog. For a buttery, garlicky classic, check out this Shrimp Scampi Recipe. If you’re in the mood for a hearty seafood feast, this creamy Seafood Pasta with Shrimp & Crab is always a hit at the table. And for something baked, cheesy, and indulgent, don’t miss the comforting Garlic Shrimp Gratin. Each one is easy, flavorful, and sure to impress!
Frequently Asked Questions (FAQ)
Can I make SPICY SHRIMP SUSHI STACKS ahead of time?
Yes, but they taste best fresh. You can prep the rice and shrimp in advance, then assemble just before serving.
Do I need sushi-grade shrimp?
No, since the shrimp is cooked, regular fresh or frozen shrimp works perfectly.
What can I use if I don’t have a mold?
A clean measuring cup or small ramekin works great as a stack mold.
Is this recipe gluten-free?
Yes, just be sure to use gluten-free soy sauce in the rice seasoning or dipping sauce.
These SPICY SHRIMP SUSHI STACKS are a fun, creative way to enjoy sushi flavors without rolling. Perfect for parties, weeknight dinners, or when you’re craving something fresh and spicy at home. Give them a try, then let me know in the comments how your stacks turned out — and don’t forget to share this recipe with your fellow sushi lovers!
Spicy Shrimp Sushi Stacks
Ingredients
- 1 cup sushi rice cooked and seasoned with 2 tbsp rice vinegar, 1 tsp sugar, pinch of salt
- 12 medium shrimp cooked, peeled, deveined
- 2 tbsp mayonnaise
- 1 –2 tsp sriracha adjust to taste
- 1 avocado sliced
- 1 sheet nori cut into small strips or squares
- 1 tsp sesame seeds black or white
- 1 tbsp green onions chopped
- Optional: extra sriracha or soy sauce for serving
Instructions
- Cook and season the sushi rice. Let it cool slightly.
- Mix mayo and sriracha, then toss with cooked shrimp.
- Lightly grease a ramekin or use a food ring mold.
- Layer rice at the bottom, followed by avocado, nori, and spicy shrimp.
- Press down gently with the back of a spoon.
- Carefully lift the mold to reveal the stack.
- Top with sesame seeds, green onions, and an optional drizzle of spicy mayo.