Spicy Shrimp Sushi Stacks

Your favorite sushi roll, in a fresh, flavor-packed, no-roll tower.

I started making these when I was craving sushi but didn’t want to deal with rolling it up (or waiting on takeout). Sushi stacks became my shortcut obsession—easy to assemble, super customizable, and honestly just fun to eat. You still get all the flavors of a spicy shrimp roll: tender shrimp tossed in spicy mayo, creamy avocado, tangy rice, and a punch of freshness from cucumber and green onions.

Whether you’re serving them up as an appetizer, light lunch, or fun dinner party dish, these little towers of joy will wow anyone who tries them.

Why You’ll Love This Recipe

• Sushi without the stress – No rolling, just stacking!
• Perfectly spicy and creamy – Shrimp + spicy mayo = flavor explosion.
• Fresh and satisfying – Crisp veggies, tender shrimp, and cool avocado.
• Easy to prep ahead – Great for meal prep or party apps.
• Totally customizable – Make it your own with salmon, crab, or even tofu.

Prep Time and Servings

Total Time: 30 minutes
Servings: 4 stacks (or double for a crowd)
Calories per stack: ~320
Protein: 18g | Carbs: 28g | Fat: 15g

Ingredients

For the Sushi Rice:

• 1 cup sushi rice (or short-grain white rice)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the Spicy Shrimp:

• ½ pound cooked shrimp, chopped (about 2 cups)
• 2 tablespoons mayonnaise
• 1–2 teaspoons sriracha (adjust to your spice level)
• 1 teaspoon sesame oil (optional, for depth)

Fresh Layers:

• 1 ripe avocado, diced
• ½ cup cucumber, finely diced
• 1 green onion, finely sliced
• 1 tablespoon lime juice
• Salt and pepper, to taste

Optional Toppings:

• Sriracha mayo (extra for drizzle)
• Soy sauce or tamari
• Sesame seeds
• Nori strips or crumbled seaweed snacks
• Pickled ginger or wasabi on the side

Tools You’ll Need

• A 1-cup measuring cup or ramekin for stacking
• Plastic wrap (for easy release)
• Rice paddle or spoon

Step-by-Step Instructions

1. Make the sushi rice

Cook the rice according to package instructions. While it’s still warm, stir in rice vinegar, sugar, and salt. Mix gently to avoid breaking the grains. Let cool slightly.

Pro Tip: Fan the rice to cool it faster and give it that glossy sushi finish.

2. Prep the spicy shrimp

In a bowl, toss chopped shrimp with mayo, sriracha, and sesame oil (if using). Taste and adjust spice level as desired. Set aside.

3. Prep the veggies

In a small bowl, mix diced avocado with lime juice, salt, and pepper to keep it fresh and vibrant.

Chop cucumber and green onions for the fresh crunch layer.

4. Assemble the stacks

Line a 1-cup measuring cup or small ramekin with plastic wrap for easy unmolding.

Layer in this order (from bottom to top):

1. ¼ cup spicy shrimp mixture
2. 2 tablespoons diced cucumber
3. 2 tablespoons diced avocado
4. ¼ cup sushi rice, pressed down gently

Gently press each layer down with a spoon. Once filled, invert the cup onto a plate and lift off the mold. Remove plastic wrap.

5. Garnish and serve

Drizzle with extra spicy mayo or soy sauce. Sprinkle with sesame seeds, green onions, and crushed seaweed if desired.

Serve immediately with chopsticks, pickled ginger, or a side of wasabi for the full sushi experience.

How to Serve

These are showstopping as-is, but here’s how to take them further:

• Party Appetizer: Make mini versions using a ¼ cup mold.
• Full Meal: Serve with miso soup or edamame on the side.
• Lunch Prep: Pack ingredients separately and stack fresh when ready.
• Taco Twist: Scoop into seaweed or lettuce wraps for handheld bites.
• Bowl Style: Skip the stacking and layer everything in a bowl with extras like carrots, edamame, or mango.

Tips for Success

1. Use short-grain rice – It’s stickier and holds the stack shape best.
2. Chill the shrimp and rice slightly before stacking for cleaner layers.
3. Wrap your mold – Plastic wrap makes releasing the stack clean and easy.
4. Don’t skip the acid – Lime or vinegar keeps avocado bright and adds balance.
5. Press firmly but gently – You want the stack to hold without smashing the layers.

Variations

• Spicy Crab Sushi Stacks: Swap shrimp for imitation crab mixed with sriracha mayo.
• Poke-Inspired: Use raw sushi-grade tuna or salmon with soy sauce, sesame oil, and chili flakes.
• Veggie Sushi Stacks: Use tofu, avocado, cucumber, carrots, and a drizzle of peanut or tahini sauce.
• Mango Shrimp Stacks: Add diced ripe mango to balance the spice.
• Keto/Low-Carb: Replace rice with cauliflower rice, seasoned with a little rice vinegar and salt.

Storage & Make-Ahead Tips

To Store:
Assembled stacks are best eaten fresh, but you can prep all components and store them separately for 1–2 days in the fridge.

To Make Ahead:
Make rice, shrimp mixture, and chop veggies in advance. Stack just before serving for the best texture and presentation.

FAQ

Can I use raw shrimp?
Sure—just cook them first (grill, sauté, or boil), then chop and mix with the spicy mayo.

Is this spicy?
It’s got a little kick, but you can easily adjust the sriracha to make it milder or bolder.

What can I use instead of a mold?
Try a ramekin, small bowl, or even a clean can with both ends removed.

Can I make this dairy-free?
Yes—just use a dairy-free mayo alternative for the sauce.

Conclusion

These Spicy Shrimp Sushi Stacks are fresh, flavorful, and super fun to make. Whether you’re craving sushi without the roll or looking to impress guests with something unique, this recipe delivers big on flavor with minimal fuss. Plus, they’re as pretty as they are delicious.

Try them out, mix and match your layers, and don’t forget to snap a photo—I’d love to see your stacked sushi creations!

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