There was that one evening when I was staring blankly into my fridge, completely stuck on what to cook. I wanted something fresh, fun, and a little bit spicy—without diving into a huge sushi-making project. Then I remembered the Spicy Shrimp Sushi Stacks I’d tried at a local spot months ago, and it hit me: “I need to make this at home!” This easy sushi appetizer is exactly what my kitchen was craving—layers of flavor, shrimp with a kick, and that irresistible spicy mayo sushi vibe all stacked up into one perfect bite. It quickly became a kitchen win because it’s approachable and totally satisfying.
For fellow foodies out there who love sushi but want something a bit easier to pull together, Spicy Shrimp Sushi Stacks are going to feel like a gift. The combination of shrimp sushi layers with that creamy yet spicy sauce gives you all the sushi bar feels without the sushi bar hassle. Plus, it fits right into my everyday foodie life because it’s straightforward, tastes restaurant-worthy, and feels celebratory with every forkful. If you’re someone who enjoys discovering dishes that are as fun to make as they are to eat, this one’s for you.
I’m excited for you to try making Spicy Shrimp Sushi Stacks because it’s one of those recipes that always brings my people around the table. You get that fresh crunch of veggies, the perfect rice base, and a little heat that keeps things buzzing. And guess what? This recipe is totally customizable and friendly for home cooks at any level. If you want to explore more exciting spicy bites, I have to mention the Spicy Wontons in Chilli Sauce or the Spicy Korean Cauliflower Dish too—both dish up bold flavors that pair wonderfully with your sushi stacks fun.
Let’s dive into all the tasty details so you can get this Spicy Shrimp Sushi Stacks rolling in your kitchen tonight!
What You’ll Need:
Here’s the ingredient lineup to make your Spicy Shrimp Sushi Stacks shine:
- 1 cup sushi rice (short-grain rice works best)
- 1 ¼ cups water (for cooking the rice)
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 12-15 large cooked shrimp, peeled and deveined (chilled or room temp)
- 1 ripe avocado, sliced
- 1 small cucumber, julienned
- 2 tablespoons mayonnaise (I love using Japanese Kewpie mayo for its richness)
- 1-2 teaspoons Sriracha (adjust to heat preference)
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped green onions
- 1 tablespoon toasted sesame seeds
If you’re out of sushi rice, no worries—short-grain or even medium-grain rice can work in this Spicy Shrimp Sushi Stacks. Just be sure to rinse the rice well until the water runs clear to get that perfect sticky texture.
You can find most of these goodies at any regular grocery store or an Asian market if you want to stock up on authentic sushi ingredients. This Spicy Shrimp Sushi Stacks is kind to your wallet because shrimp can be swapped with cooked crab, imitation crab, or even cooked salmon for a different twist. Avocado adds creaminess without breaking the bank, and the homemade spicy mayo sushi sauce comes together with just a couple of pantry staples.
Quick kitchen nugget: I always mix my sushi rice while it’s still warm with the seasoned rice vinegar. It helps cool it quickly and keeps the grains shiny and sticky—perfect for those shrimp sushi layers.
Leftovers? Store the sushi rice and shrimp separately in airtight containers in the fridge for up to 2 days. Reassemble your Spicy Shrimp Sushi Stacks right before serving to keep everything fresh and vibrant.
Let’s Cook This Together:
Ready? This Spicy Shrimp Sushi Stacks is so fun and simple, you’ll wonder why you haven’t made it sooner. Start to finish, it takes about 30-40 minutes, depending on how quickly you prep your shrimp and veggies.
- Cook your sushi rice. Rinse your 1 cup rice 3-4 times until the water runs clear. Drain. Combine rice and 1 ¼ cups water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Think of this as your quiet kitchen timer moment—take a breath!
- Season the rice. While the rice cooks, mix 3 tablespoons rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt until dissolved. When rice is done, transfer it to a wooden or glass bowl and gently fold in your vinegar mixture. This step is the magic that makes your spicy shrimp sushi stacks taste authentic.
- Make spicy mayo sushi sauce. While rice cools, whisk together 2 tablespoons mayonnaise and 1-2 teaspoons Sriracha. Adjust the spice to your liking. I like mine with a bit more heat for that kick!
- Prepare your shrimp and veggies. If you have cooked shrimp already, give them a quick chop into bite-friendly pieces. Slice avocado and julienne cucumber. This part feels so fresh and light—it’s like prepping a spa day for your taste buds.
- Build your spicy shrimp sushi stacks. Grab a small bowl or a cookie cutter to help with your layers. Start with a scoop of sushi rice, then layer cucumber, avocado slices, shrimp, a drizzle of spicy mayo sushi sauce, and repeat until you’ve got 3-4 layers per stack. This process brings those shrimp sushi layers to life.
- Garnish like a pro. Sprinkle toasted sesame seeds and chopped green onions on top. The aroma will start filling your kitchen—trust me, this is pure joy in a bite.
If your Spicy Shrimp Sushi Stacks look a little messy, don’t worry—that’s part of its charm. Each stack is unique and packed with flavor. I’ve found using a ring mold or even small bowls to shape the stacks helps keep things neat without stress.
While your stacks chill for a few minutes before serving, check out this Spicy Tuna Sushi Stack for more inspiration or if you want to try a tuna version next time.
How to Serve & Savor It:
This Spicy Shrimp Sushi Stacks truly shines when you serve it with a side of crisp seaweed salad or even a simple edamame bean dish to keep the vibes light and fresh. The crunchy cucumber and creamy avocado in the shrimp sushi layers pair perfectly with those sides.
It’s a total crowd-pleaser for anything from casual family dinners to fun weekend get-togethers. Just imagine your friends’ faces when you bring out this sushi stacks recipe—expect some “wow” moments!
For an easy sushi appetizer, these stacks work wonderfully as finger food or plated with chopsticks. Presentation tip: arrange the stacks on a dark plate and drizzle a bit more spicy mayo sushi on the side for dipping. A sprinkle of chile flakes adds a nice pop of color.
Leftover stacks? I’ve turned mine into a crispy rice bowl by pan-frying leftover sushi rice patties and topping them with shrimp and spicy mayo. Super tasty and feels completely new.
I’ve also played with seasonal twists—like adding mango slices for a touch of sweetness or swapping cucumber for pickled radish to up the tang factor. If you love bold flavors, try serving these alongside other spicy treats like the Spicy Portuguese Chilli Chicken or Spicy Wontons in Chilli Sauce for a full spicy spread that’s never boring.
Your Questions, Answered:
Can I prep parts of this Spicy Shrimp Sushi Stacks ahead?
Absolutely! Cook and season the sushi rice a few hours ahead, store in the fridge. Keep shrimp and veggies separate until ready to assemble for the freshest shrimp sushi layers.
What’s a good swap for shrimp in this recipe?
For a budget-friendly twist, cooked imitation crab or canned salmon works great. Just chop it up like the shrimp, and you’re good to go. I’ve also loved trying smoked tofu for a vegetarian take.
How spicy is the spicy mayo sushi sauce?
It’s adjustable! Start with 1 teaspoon Sriracha and add more if you like heat. For extra creaminess, add a tiny splash of lime juice to brighten the flavors.
Can I make this gluten-free?
Yes, just swap soy sauce for tamari or coconut aminos. All other ingredients are naturally gluten-free.
How many Spicy Shrimp Sushi Stacks does this recipe make?
You’ll get about 4 medium stacks, perfect for 2-3 people as a main or more if serving as an easy sushi appetizer at a party.
Can I use raw shrimp?
If you want to use raw seafood, make sure it’s sushi-grade and handled properly. For the everyday home cook, I recommend cooked shrimp to keep things safe and simple.
Any tricks for shaping the shrimp sushi layers?
Using a metal ring mold or even a cleaned tuna can with both ends removed helps keep your layers tight and neat. If you don’t have one, build stacks in small bowls or just shape gently by hand—both look great.
For more everyday foodie ideas you might love, check out this Spicy California Shrimp Stacks recipe or the spicy flare of Spicy Korean Cauliflower Dish for dipping into new flavors alongside your stacks.
Final Foodie Thoughts:
Spicy Shrimp Sushi Stacks holds a special spot in my kitchen heart because it hits that sweet spot between being fresh, flavorful, and totally doable on a weeknight. It’s one of those recipes where you can feel fancy, but the process keeps it friendly for home cooks.
My Top Spicy Shrimp Sushi Stacks Tips:
- Rinse your sushi rice thoroughly for the best sticky texture.
- Don’t skip the sushi vinegar mix—it pulls all the flavors together magically.
- Keep components separate until serving for freshest layers.
I’ve loved making variations like swapping shrimp for spicy tuna or adding a crunchy tempura layer for extra texture. The version that gets requested most often from friends is the classic spicy shrimp stack with creamy avocado and that spicy mayo sushi punch.
Make this recipe your own and have fun layering flavors and textures. I hope your kitchen smells as amazing as mine always does when this dish is coming together!
I’m excited for you to fall in love with Spicy Shrimp Sushi Stacks and to hear how it becomes a regular on your table. Don’t forget to check out some more of my favorite spicy recipes to keep exciting your everyday cooking like the Spicy Wontons in Chilli Sauce or the Spicy Portuguese Chilli Chicken too. Happy cooking, friends!
For a classic twist and inspiration, see Spicy Shrimp Sushi Stacks – Closet Cooking.
Spicy Shrimp Sushi Stacks
Delight in these vibrant Spicy Shrimp Sushi Stacks, featuring layers of seasoned sushi rice, spicy shrimp, and fresh avocado for a flavorful twist on classic sushi.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Japanese
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 large shrimp, peeled and deveined
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 avocado, diced
- 1/4 cup cucumber, finely chopped
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot; bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice and let cool to room temperature.
- In another bowl, combine mayonnaise and sriracha to create the spicy sauce. Toss shrimp in sesame oil, then sauté in a hot pan until pink and cooked through, about 2-3 minutes per side. Toss shrimp with half the spicy sauce.
- To assemble stacks, use a round mold or ring: layer a few spoonfuls of sushi rice at the bottom, press gently; add a layer of diced avocado, then a layer of spicy shrimp; repeat layers as desired. Remove mold carefully.
- Top each stack with chopped cucumber, green onions, a drizzle of remaining spicy sauce, a sprinkle of sesame seeds, and a dash of soy sauce.
- Serve immediately with pickled ginger and wasabi on the side.
Notes
For extra crunch, add thinly sliced tempura flakes between layers or garnish with toasted nori strips.