I adapted this Spicy Shrimp Sushi Stacks recipe to bring bold sushi-style flavors to the home kitchen, layered as neat little towers instead of rolls. Sticky seasoned rice forms the base, topped with crunchy cucumber, creamy avocado, and spicy shrimp tossed in a sriracha mayo mix. It’s a visually impressive dish with minimal effort.

Why You’ll Love This Recipe

I adore how every bite combines creamy avocado, tender shrimp, refreshing cucumber, and perfectly seasoned rice. It’s fun to assemble, quick to serve, and brings restaurant-quality sushi vibes without a rolling mat. The flavor and texture layers make it a memorable dish for entertaining or simply elevating a casual meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short-grain sushi rice
Rice vinegar, sugar, salt
Cooked shrimp, diced
Mayonnaise
Sriracha
Cucumber, finely diced
Avocado, diced or mashed
Lime juice (optional for avocado)
Furikake or sesame seeds for garnish

Directions

I rinse and cook sushi rice according to package instructions, then season it with rice vinegar, sugar, and salt while still warm.
I chop cooked shrimp and toss it with mayonnaise and sriracha until evenly coated.
I dice cucumber and mash or dice avocado, seasoning the avocado with a splash of lime juice and a pinch of salt.
I assemble by layering in a lightly oiled 1-cup measuring cup or ring mold: rice, cucumber, avocado, then shrimp, pressing each layer gently to compact.
I place a plate on top and invert the cup so the stack holds together, tapping lightly to release.
I finish by sprinkling furikake or sesame seeds and optionally a drizzle of soy sauce or more spicy mayo.

Servings And Timing

Servings: About 4 stacks (or 4 small servings/appetizers)
Prep time: ~15 minutes
Cook time: ~15–20 minutes
Total time: ~30–35 minutes

Variations

I sometimes swap shrimp for diced raw tuna or salmon for a spicy sashimi-style stack.
I may include other layers such as mango salsa or pickled onion for added flavor.
I adjust spice levels by increasing or reducing sriracha in the shrimp mixture.
I use brown rice or cauliflower rice as a base for lighter or gluten-free variations.

Storage/Reheating

I find these stacks are best eaten fresh. I store components separately if needed: rice and shrimp mix in airtight containers in the fridge for up to 2 days, avocado and cucumber prepared fresh just before assembly. Since it’s meant to be eaten chilled, no reheating is required, though the rice can be refreshed briefly in a skillet if desired.

Spicy Shrimp Sushi Stacks

FAQs

What Type Of Rice Should I Use?

I always use short-grain sushi rice—it sticks together well, making clean, stable stacks possible.

Can I Prepare Anything In Advance?

Absolutely. I prep the rice, shrimp mixture, and diced veggies early. I keep them chilled and assemble just before serving.

How Do I Pack The Stacks Tightly?

I press each layer firmly in the measuring cup or mold, and after layering I gently tap or shimmy the sides before inverting onto a plate to keep everything intact.

Can I Use Raw Shrimp?

I prefer cooked shrimp for convenience and safety. If using raw, I poach briefly and chill quickly before mixing.

What Garnishes Work Best?

I like sprinkling furikake, sesame seeds, sliced scallions, or even nori strips. A drizzle of extra spicy mayo or soy sauce also boosts flavor.

Conclusion

I love serving these Spicy Shrimp Sushi Stacks when I want something light, flavorful, and visually impressive without fuss. The layered combination of creamy avocado, crisp cucumber, spicy shrimp, and seasoned rice hits every note and comes together in under half an hour. With simple prep and beautiful presentation, these stacks have become one of my favorite easy sushi-inspired dishes.