These spicy shrimp sushi stacks are a fun and easy twist on sushi night—no rolling required!

With layers of seasoned rice, creamy avocado, crisp cucumber, and bold sriracha shrimp, every bite is packed with flavor and texture.

Why You’ll Love This Recipe

Sushi flavor without the fuss

Bold, spicy shrimp + cool avocado

Easy to assemble in bowls or glasses

Great for lunch, dinner, or entertaining

Ingredient Highlights

Shrimp: Large, peeled and deveined, quickly sautéed.

Sriracha sauce & mayo: Create a creamy, spicy topping.

Sushi rice: Sticky, seasoned, and perfect for stacking.

Avocado & cucumber: Cool, creamy, and refreshing.

Soy sauce, sesame oil, vinegar: Essential for balance and umami.

Pro Tips Before You Start

Use a ring mold or cleaned metal can to layer your stacks neatly.

Chill the rice before assembling for better structure.

Slice avocado just before serving to prevent browning.

Drizzle extra sauce on top for presentation.

How to Make Spicy Shrimp Sushi Stacks

Step 1: Cook and Season the Rice
Rinse sushi rice under cold water until the water runs clear.

Cook in water according to package directions (or simmer 15 minutes, covered).

Once done, stir in rice vinegar and salt. Let rest 10 minutes.

Step 2: Sauté the Shrimp
Heat olive oil in a skillet over medium-high heat.

Cook shrimp 2–3 minutes per side until pink and opaque.

Step 3: Coat the Shrimp
Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha in a bowl.

Add cooked shrimp and toss. Cook 1 more minute to let flavors infuse.

Step 4: Assemble the Stacks
In a ring mold or small bowl, layer sushi rice, spicy shrimp, avocado slices, and cucumber sticks.

Press gently to compact each layer.

Step 5: Garnish and Serve
Top with sesame seeds and chopped cilantro or green onion.

Serve immediately and enjoy with chopsticks or a spoon!

Serving Ideas

Serve with extra soy sauce or spicy mayo drizzle.

Pair with miso soup or seaweed salad.

Add pickled ginger or wasabi on the side.

Variations & Substitutions

Use imitation crab or tofu instead of shrimp.

Swap sushi rice with jasmine or brown rice.

Add mango for a sweet twist.

Storage Tips

Best eaten fresh.

Store components separately up to 2 days.

Reheat shrimp gently before serving leftovers.

FAQs

 Can I make this ahead of time?
You can prep all components ahead but assemble just before serving.

Is it very spicy?
It’s got a kick! Adjust sriracha to your taste.

Can I use cooked frozen shrimp?
Yes, just thaw and warm before tossing with the sauce.

What if I don’t have a ring mold?
Use a small bowl or cup and invert for the same effect.

Can I add cream cheese?
Absolutely—it adds a creamy, sushi roll vibe.

How do I keep the rice from sticking?
Wet your hands or tools slightly before pressing the rice.

Can I use regular rice?
You can, but sushi rice holds together better for stacking.

Final Thoughts

These spicy shrimp sushi stacks are a flavor-packed, no-roll way to enjoy sushi at home.

Elegant enough for guests but easy enough for any night of the week—this is a layered meal you’ll want on repeat.