If you crave the flavors of sushi but want a fun, fuss-free way to enjoy them at home, Spicy Shrimp Sushi Stacks are your new go-to favorite! These vibrant, layered stacks capture everything we love about sushi—creamy avocado, tender shrimp, tangy sushi rice, and that signature sriracha kick—without the rolling mat or the stress. Trust me: once you bite into one, you’ll never look at sushi quite the same way again!
Why You’ll Love This Recipe
- No Sushi Skills Needed: Skip the rolling mat—these stacks are as easy as layering and flipping, but they’re just as impressive as hand-rolled sushi rolls.
- A Burst of Texture & Flavor: Creamy avocado, crunchy cucumber, zippy sriracha shrimp, and seasoned rice deliver layers of color and flavor in every bite.
- Endlessly Customizable: Swap in different seafood, play with spicy levels, or add extras like mango or pickled ginger—the sushi stack is your creative canvas!
- Perfect for Parties or Meal Prep: You can assemble these Spicy Shrimp Sushi Stacks ahead for a crowd, or treat yourself to a single spectacular stack on a cozy night in.
Ingredients You’ll Need
The beauty of Spicy Shrimp Sushi Stacks is in the simplicity—and in how each ingredient brings its own pop of taste, texture, and freshness. Here’s why each one matters (and a few helpful tips for shopping or prepping):
- Short-grain rice: The stickiness of short-grain rice is key for sushi—don’t skip the rinsing, as it removes excess starch for that classic sushi texture!
- Rice vinegar, sugar, and salt: Mixed together, these season the rice, giving it that irresistible sweet-tangy sushi rice character.
- Avocado: Mashed avocado adds creamy richness and luscious color; ripe but not mushy is best.
- Cucumber: Diced cucumber gives a refreshingly crisp crunch that balances out the creamy avocado.
- Lime juice: A splash brightens the avocado and keeps it from browning—plus, hello fresh citrus flavor!
- Salt: Season the avocado mixture to taste for even more flavor.
- Cooked shrimp: Chop up plump, cooked shrimp for the protein layer; it soaks up the spicy mayo for maximum flavor. You can use small pre-cooked shrimp for speed, or boil your own.
- Mayonnaise: Japanese Kewpie mayo is amazing if you can find it, but any creamy mayo works as the base for your spicy shrimp sauce.
- Sriracha: This spicy chili sauce delivers the sushi stack’s fiery kick! Add more or less, depending on your heat preference.
- Furikake: This Japanese seasoning—filled with toasted sesame, nori, and a little salt—brings an extra burst of savory flavor and crunch to your finished stacks.
Variations
One of the joys of Spicy Shrimp Sushi Stacks is how wildly customizable they are. Don’t be shy—go ahead and riff on the layers to match what you love (or what’s hanging out in your fridge)!
- Tuna or Salmon Swap: Try raw sushi-grade tuna or salmon in place of the cooked shrimp for a more classic sushi vibe.
- Mango Magic: Add a hidden layer of diced fresh mango for tropical sweetness and even more color.
- Veggie-Only Stack: Skip the seafood and pile on chopped edamame, shredded carrots, or even pickled radish for a bright, plant-based twist.
- Spicy Level: Play with your heat! Amp up the sriracha, swirl in wasabi, or use a milder chili sauce if you’re spice-shy.
How to Make Spicy Shrimp Sushi Stacks
Step 1: Make the Sushi Rice
Start by rinsing your short-grain rice thoroughly in cold water until the water runs almost clear—this is what gives sushi rice its signature stickiness without the extra gumminess. Cook the rice in a saucepan with water by bringing it to a boil, then cover, reduce the heat, and let it simmer gently for 20 minutes until all the water is absorbed. Allow the rice to cool slightly, then gently fold in a mixture of rice vinegar, sugar, and salt while the rice is still warm, being careful not to mash or overwork it. This infuses your rice with that irresistible sushi tang.
Step 2: Prepare the Avocado & Cucumber Layer
In a bowl, mash your ripe avocado and mix it with diced cucumber for crunch, a big squeeze of lime juice for acidity, and a pinch or two of salt to taste. This duo becomes the creamy, refreshing middle layer that compliments the spicy shrimp perfectly. Give it a quick taste—add a touch more salt or lime if you want that bright, zingy flavor to really pop!
Step 3: Make the Spicy Shrimp
Chop cooked shrimp (small, juicy shrimp are perfect here) into bite-sized pieces. In another bowl, stir together your mayonnaise and sriracha until you reach your ideal shade of sunset orange—mild or fiery is totally up to you. Fold in the shrimp until all the pieces are beautifully coated in that creamy, spicy sauce.
Step 4: Build the Stacks
To create perfectly shaped stacks, use a cleaned, empty soup can with both ends removed, or a greased one-cup measuring cup—don’t forget to spray or lightly oil for an easy release! Layer the seasoned rice on the bottom and pat it down gently. Spoon on your avocado-cucumber mixture, followed by a generous layer of spicy shrimp. Carefully lift off your ring mold, and finish each stack with a twinkle of furikake on top. You’ll feel like a sushi artist in seconds!
Pro Tips for Making Spicy Shrimp Sushi Stacks
- Rice Rinsing Ritual: Rinse your rice until the water runs almost clear—this prevents sticky clumps and creates pillowy, perfect sushi rice every time.
- Mold Magic: A lightly oiled measuring cup or ring mold makes stacking super easy and gives you that dramatic sushi stack shape—no special tools required!
- Spicy Sauce Swirl: Taste and adjust the sriracha mayo before folding in the shrimp. Like it hotter? Add another squeeze of sriracha for more zip.
- Furikake Finishing Touch: Don’t skimp on the furikake—its mix of seaweed and sesame brings the same savory depth as restaurant sushi!
How to Serve Spicy Shrimp Sushi Stacks
Garnishes
Garnishing is your moment to take these Spicy Shrimp Sushi Stacks from simple to outrageously gorgeous. Scatter on extra furikake, a sprinkle of sesame seeds, thinly sliced scallion tops, or a few tiny pieces of nori. If you want to go all out, add a little drizzle of extra sriracha mayo or a side of pickled ginger for an eye-catching restaurant-worthy finish!
Side Dishes
A bright side salad with sesame dressing, classic miso soup, or steamed edamame are fantastic partners to your Spicy Shrimp Sushi Stacks. For an extra treat, whip up some crispy wonton chips or serve with seaweed salad to round out that sushi-night-at-home feeling.
Creative Ways to Present
Get playful and make mini stacks using shot glasses or ramekins for a colorful appetizer tray! For a family-style meal, layer all the components in a pretty glass dish and let everyone dig in like a deconstructed sushi dip. You can even offer a “sushi stack bar” at parties—set out bowls of each layer so guests can build their own signature stack creation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Spicy Shrimp Sushi Stacks left over, you can store the stacks in an airtight container in the fridge for up to 1 day. For the freshest texture, you might want to keep each layer separate and assemble just before serving.
Freezing
These stacks are best enjoyed fresh, but you can freeze the cooked sushi rice separately if you want to prep ahead. Avoid freezing avocado and the finished shrimp mixture, as the texture won’t be as luscious once thawed.
Reheating
To revive leftover sushi rice, sprinkle it lightly with water and warm it gently in the microwave covered, just until fluffy again. The rest—avocado, cucumber, and shrimp—are best enjoyed cold, so reassemble stacks right before eating for the best flavor and texture.
FAQs
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Can I prepare Spicy Shrimp Sushi Stacks ahead of time for a party?
Absolutely! You can prepare each layer (the rice, avocado-cucumber mixture, and spicy shrimp) a few hours in advance and keep them covered in the fridge. Assemble the stacks just before serving to keep everything looking bright and fresh.
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What can I use if I don’t have furikake?
If you can’t find furikake, you can sprinkle a blend of toasted sesame seeds and crumbled roasted nori on top. Even a dash of plain sesame seeds adds a lovely nutty crunch!
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Can I use raw shrimp instead of cooked?
If you’d like to use raw shrimp, make sure to cook them thoroughly before dicing and tossing with the spicy mayo. For a sashimi-style stack, substitute sushi-grade raw tuna or salmon instead.
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Is it possible to make Spicy Shrimp Sushi Stacks gluten-free?
Definitely! Just double-check your sriracha and furikake for hidden gluten, and use gluten-free tamari if serving with soy sauce on the side. Everything else in the recipe is naturally gluten-free.
Final Thoughts
If you adore sushi flavors but want an approachable twist, these Spicy Shrimp Sushi Stacks bring all the excitement with none of the intimidation. Grab your ingredients, layer them up, and share these beautiful stacks with friends and family—your sushi game will never be the same!
Print
Spicy Shrimp Sushi Stacks Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing, Layering
- Cuisine: Japanese
- Diet: Gluten Free
Description
These Spicy Shrimp Sushi Stacks are a fun twist on traditional sushi, with layers of seasoned rice, creamy avocado, crisp cucumber, and spicy shrimp, all topped with a sprinkle of furikake for added flavor and texture.
Ingredients
For the sushi rice:
- 1 cup uncooked short-grained rice, well rinsed
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed
- 1 cup cucumber, diced
- 1 tablespoon lime juice
- Salt to taste
For the spicy shrimp:
- 1/2 pound cooked shrimp, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
For the stacks:
- 4 teaspoons furikake
Instructions
- For the sushi rice: Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit. Gently fold the mixture of the rice vinegar, sugar, and salt into the rice.
- For the avocado and cucumber layer: Mix everything.
- For the spicy shrimp: Mix everything.
- For the stacks: Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixture and a sprinkle of furikake. Option: Change the cooked shrimp with your favorite sushi meat like raw tuna, salmon, etc. Option: Add a layer of diced mango! Tip: Use an empty can of soup with both ends removed to stack the layers. Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Notes
- Furikake is a Japanese-style rice seasoning that typically contains toasted sesame seeds, salt, and shredded toasted nori.
Nutrition
- Serving Size: 1 stack
- Calories: 290
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
