Name: Spicy Shrimp Sushi Stacks
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sugar; 1 tablespoon sesame oil; 2 tablespoons sriracha sauce; 1/2 cup mayonnaise; 1 cup sushi rice; 1 1/2 cups water; 1 tablespoon rice vinegar (for rice); 1/2 teaspoon salt; 1 avocado, sliced; 1 small cucumber, julienned; 1 tablespoon sesame seeds (optional, for garnish); Fresh cilantro or green onions (optional, for garnish)

Jump to Recipe·Leave a Review

Spicy Shrimp Sushi Stacks are my go-to when I want something bold, fresh, and fun. This layered twist on sushi delivers all the classic flavors—spicy, creamy, tangy, and savory—without the hassle of rolling. The juicy shrimp, spicy mayo, fluffy seasoned rice, and crisp veggies come together in a neat stack that’s as gorgeous to look at as it is satisfying to eat. Whether I’m entertaining friends or just craving sushi at home, this dish never fails to impress.

Why You’ll Love This Recipe

I love how this recipe combines everything I enjoy about sushi into a no-fuss presentation. It’s bold and spicy, thanks to the sriracha mayo, and the rice vinegar in the rice gives it that signature sushi flavor. There’s no need to master rolling techniques—just layer and enjoy. It’s fast, it’s colorful, and I can easily tweak the ingredients to match my mood or what I have on hand. And best of all? It’s done in under 30 minutes.

Ingredients

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

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

Directions

Cook the Rice:
I start by rinsing the sushi rice under cold water until it runs clear. Then I combine it with 1½ cups water and bring it to a boil. Once boiling, I reduce the heat, cover, and simmer for about 10 minutes until the rice is tender and water is absorbed. I let it sit covered for another 10 minutes, then fluff it with a fork and mix in 1 tablespoon rice vinegar and ½ teaspoon salt.
Cook the Shrimp:
In a skillet, I heat olive oil over medium heat. I add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Once cooked, I toss them with soy sauce, rice vinegar, sugar, and sesame oil until coated.
Make the Spicy Mayo:
I whisk together the mayonnaise and sriracha in a small bowl until smooth. I adjust the heat to taste—I like mine with a good kick.
Prepare the Vegetables:
I slice the avocado and julienne the cucumber so they’re ready to layer.
Assemble the Stacks:
I use a measuring cup or a food ring mold to build the stacks. I press a layer of sushi rice at the bottom, then add a layer of cucumber, followed by avocado slices. I top that with the spicy shrimp and a drizzle of spicy mayo. Garnish with sesame seeds and chopped cilantro or green onions if I’m feeling fancy.
Serve Immediately:
I carefully lift the mold off the stack and serve it immediately while everything is fresh and vibrant.

Servings and timing

This recipe makes 4 generous servings. It takes just 15 minutes to prep and another 10 minutes to cook, making the total time around 25 minutes. Each serving has about 400–450 calories, with 25g protein, 45g carbs, and 18g fat.

Variations

When I want to change things up, I swap the shrimp for cooked crab, spicy tuna, or even tofu for a vegetarian version. Sometimes I add a touch of wasabi to the mayo for extra heat or use brown rice for a nuttier flavor. A splash of ponzu sauce adds a citrusy tang, and mango slices are amazing if I’m in the mood for a sweet contrast.

storage/reheating

I try to serve these fresh, but if I need to prep ahead, I store the components separately in airtight containers in the fridge for up to 2 days. I reheat the shrimp gently in a pan or microwave, and assemble the stacks just before serving. I avoid storing fully assembled stacks because the rice and avocado don’t hold up well together for long.

FAQs

Can I use pre-cooked shrimp?

Yes, I sometimes use pre-cooked shrimp to save time. I just toss them in the sauce mixture and warm them slightly before stacking.

What kind of rice works best?

Sushi rice is best for its sticky texture, but if I’m in a pinch, I’ll use short-grain white rice and season it with rice vinegar and salt.

How can I make it less spicy?

I reduce the sriracha in the mayo or substitute it with a mild chili sauce. I’ve even used plain mayo for a completely non-spicy version.

Can I make it gluten-free?

Absolutely. I use tamari or a gluten-free soy sauce and double-check all my condiments to be sure they’re gluten-free.

What tool do I need to make the stacks?

I use a measuring cup, mason jar ring, or a food ring mold to shape the stacks. Anything round and deep enough to hold the layers will work.

Conclusion

Spicy Shrimp Sushi Stacks are the perfect blend of flavor, texture, and color. I love how easy they are to assemble and how impressive they look on the plate. They deliver everything I love about sushi—without the rolling—and are endlessly customizable for any occasion. Whether I’m feeding guests or just treating myself to something special, these stacks always hit the spot.