There's something irresistibly fun and satisfying about these Spicy Shrimp Sushi Stacks. They bring all the bold, zesty flavors of your favorite sushi roll into a convenient, no-roll format that’s perfect for quick lunches, easy weeknight dinners, or even impressive appetizers.

The first time I made these, I was craving sushi but didn’t want to fuss with rolling mats and precision cuts. One stack later, I was hooked. Creamy avocado, tender rice, spicy shrimp, and that punch of sriracha mayo—it’s everything you love in a sushi roll, layered up beautifully.

Each bite delivers the perfect balance of creamy, spicy, and savory, and the best part? You can whip these up in under 30 minutes with just a handful of ingredients. Let’s dive into why this recipe is about to become your new obsession.

Why You’ll Love These Spicy Shrimp Sushi Stacks

Looking for a fresh twist on sushi night? These stacks are here to deliver flavor and ease in every bite.

Quick and fuss-free. Forget rolling and slicing. These sushi stacks come together in neat layers using a measuring cup or ramekin. All the flavor, none of the hassle.

Customizable and crowd-pleasing. Whether you like it spicy or mild, with shrimp or crab, or even vegetarian—this recipe adapts to your tastes. It’s a choose-your-own-adventure sushi party.

Restaurant-quality at home. The combination of sriracha mayo, seasoned rice, and fresh toppings tastes just like your favorite sushi bar, without the hefty bill.

Great for meal prep. You can prep all the components ahead of time and assemble when ready to serve. Perfect for parties, lunches, or casual dinners.

Once you try them, you’ll see just how easy and fun sushi can be—without ever reaching for a bamboo mat.

Ingredients Notes

These Spicy Shrimp Sushi Stacks shine thanks to fresh, simple ingredients layered in the perfect order. Here’s a closer look at what you’ll need and why it matters.

Shrimp are the protein star of this dish. Go for small, peeled, and deveined shrimp—cooked quickly in a skillet with garlic and a touch of soy sauce for umami depth. You can also use pre-cooked shrimp in a pinch, though fresh-cooked has more flavor.

Sushi rice provides the starchy base that holds everything together. Use short-grain rice for the stickiest, most authentic texture. Don’t forget to season it with a bit of rice vinegar, sugar, and salt to mimic classic sushi rice flavor.

Avocado adds creamy richness that balances the heat from the sriracha. Be sure to use ripe, soft avocados and toss them with a squeeze of lime to prevent browning.

Cucumber brings freshness and crunch. Peel and finely dice it for the best texture contrast. English cucumbers work great here because they’re seedless and mild.

Sriracha mayo ties everything together with a spicy, creamy kick. Mix mayonnaise, sriracha, and a hint of sesame oil. You can adjust the heat level to your liking—start mild and add more heat as desired.

You’ll also want a 1-cup measuring cup or ramekin to help layer and mold the stacks. A small spatula makes unmolding and plating easier, but even a butter knife will do in a pinch.

How to Make These Spicy Shrimp Sushi Stacks

Making these stacks is as fun as eating them. Here’s how it all comes together.

Start by cooking your sushi rice according to package instructions. While it cooks, combine rice vinegar, sugar, and salt, then stir it into the warm rice once it’s done. Let it cool slightly so it’s warm but not piping hot.

Meanwhile, sauté your shrimp in a hot skillet with garlic and a splash of soy sauce. They only need a couple of minutes per side. Once they’re pink and cooked through, remove them from heat and let them cool slightly. Chop into small pieces for easier stacking.

Next, prep your toppings. Dice the cucumber and avocado. Toss the avocado with lime juice to keep it fresh and vibrant. Then mix together your spicy mayo—combine mayonnaise, sriracha, and a tiny drizzle of sesame oil.

Now, it’s time to assemble. Lightly grease the inside of a 1-cup measuring cup or ramekin. Start with a layer of shrimp, followed by cucumber, avocado, and then sushi rice. Press each layer down firmly with the back of a spoon to help everything hold its shape.

Carefully invert the cup onto a plate, then gently lift it up to reveal your perfect stack. Drizzle generously with spicy mayo and sprinkle with sesame seeds, green onions, or even a few slices of jalapeño if you like extra heat.

From start to finish, you’re looking at about 25–30 minutes. Each stack is a little showstopper—bright, layered, and absolutely bursting with flavor.

Storage Options

If you have leftovers or want to prep ahead, these stacks hold up surprisingly well with a few tricks.

For best results, store each component separately. Cooked shrimp, sushi rice, and chopped veggies can all be kept in airtight containers in the fridge for up to 3 days. The spicy mayo will also keep well—just give it a quick stir before using.

Assembled stacks are best enjoyed fresh, but you can build them a few hours ahead and keep them tightly wrapped in plastic wrap in the fridge. Be mindful that the avocado may start to brown after a while, even with lime juice.

To reheat, only warm the rice if you prefer a warm-cool contrast; otherwise, these stacks are delicious served chilled or at room temp. Avoid microwaving the entire stack, as it will affect the texture of the shrimp and avocado.

Variations and Substitutions

These sushi stacks are endlessly adaptable, so feel free to put your own spin on them.

Swap the shrimp for imitation crab or real crab meat if you’re craving that California roll vibe. It’s a budget-friendly and kid-approved option.

Looking for a meatless version? Try diced tofu or even marinated mushrooms. A splash of soy sauce and sesame oil makes them taste just as satisfying.

Not a fan of spicy? Omit the sriracha and opt for a sweet soy glaze or plain mayo for a milder profile that still tastes rich and creamy.

For a low-carb twist, try cauliflower rice instead of sushi rice. Season it just like regular sushi rice and press it well to hold its shape.

And if you’re feeling fancy, add a drizzle of eel sauce or a sheet of nori on the plate. A sprinkle of togarashi also adds heat and flair for spice lovers.

Whatever variation you choose, these stacks are forgiving and fun to play with. Once you get the basic layering technique down, you’ll find yourself experimenting again and again.