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Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks are a fun, flavor-packed twist on traditional sushi that bring all the heat, freshness, and texture you love—without any rolling required. Tender shrimp tossed in a creamy sriracha mayo are layered over seasoned sushi rice, crisp cucumber, and creamy avocado for a dish that’s as stunning as it is delicious.

Each bite combines the kick of spicy shrimp with cool, refreshing veggies and tangy sushi rice, creating a perfect balance of flavors. Whether served as a light dinner, a party appetizer, or a show-stopping starter, these sushi stacks are guaranteed to impress.

Why You’ll Love This Recipe

  • Bold & Flavorful – Juicy shrimp, spicy mayo, and fresh vegetables create a delicious contrast of heat and creaminess.
  • No Rolling Needed – Skip the sushi mat! These stacks are easy to assemble.
  • Quick & Easy – Ready in under 30 minutes, perfect for weeknight meals or entertaining.
  • Customizable – Adjust the spice level, swap veggies, or add toppings to make it your own.
  • Beautiful Presentation – The colorful layers make this dish a true table centerpiece.

Ingredients

You’ll need:

  • 1 lb large shrimp – peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • ½ cup mayonnaise
  • 1 cup sushi rice
  • 1 ½ cups water
  • 1 tbsp rice vinegar (for rice)
  • ½ tsp salt
  • 1 avocado, sliced
  • 1 small cucumber, julienned
  • 1 tbsp sesame seeds (optional)
  • Fresh cilantro or green onions (optional)

Step-by-Step Instructions

1. Cook the Sushi Rice

  1. Rinse the sushi rice until water runs clear.
  2. Combine rice and water in a pot; bring to a boil. Cover and reduce to low heat for 15 minutes.
  3. Remove from heat, stir in rice vinegar and salt, cover, and let sit for 10 minutes.

2. Prepare the Shrimp

  1. Heat olive oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side, until pink and opaque.
  2. Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha; toss shrimp in sauce and cook 1 more minute.

3. Assemble the Sushi Stacks

  1. Use a round mold or cleaned can to press a layer of rice into serving glasses or plates.
  2. Add a layer of spicy shrimp.
  3. Top with sliced avocado and cucumber.
  4. Garnish with sesame seeds and cilantro or green onions.

Tips for Success

  • Don’t Overcook Shrimp – They cook fast; remove as soon as they turn opaque.
  • Adjust the Heat – Use less sriracha for mild flavor or add more for extra spice.
  • Make Ahead – Prepare rice and shrimp in advance; assemble stacks just before serving.

Variations

  • Spicy Tuna Stacks – Swap shrimp for sushi-grade tuna.
  • Mango Twist – Add sweet mango slices for tropical flavor.
  • Tempura Shrimp – Use crispy tempura shrimp for extra crunch.
  • Vegetarian Version – Replace shrimp with marinated tofu or roasted veggies.
  • Extra Spicy – Add fresh chili slices or double the sriracha.

Serving & Storage

  • Serve immediately for the best texture.
  • Rice and shrimp can be refrigerated separately for 2 days.
  • Not freezer-friendly once assembled.

Final Thoughts

Spicy Shrimp Sushi Stacks are a creative, no-roll sushi option that blends vibrant flavors with a show-stopping presentation. From the creamy avocado to the kick of sriracha shrimp and the tangy sushi rice, every bite is a perfect balance of heat, freshness, and comfort.