There’s something about the crunch of cucumber, the silk of avocado, and the little kick in the shrimp that hits just right when that sushi craving flares up. Instead of rolling sheets and fumbling with a bamboo mat, I started making these Spicy Shrimp Sushi Stacks: a simple, no‑roll version that still feels like a special fresh seafood sushi meal. It’s the kind of Spicy Seafood Sushi Rolls flavor you love, but stacked into tidy towers that look impressive on the plate and come together in under an hour. These stacks are also one of my go‑to Shrimp Lunch Ideas when I want something light, satisfying, and a little bit fun.
What makes this recipe work so well is how everything builds on familiar sushi flavors. The rice is seasoned just like for classic rolls, then layered with cool cucumber, creamy avocado, and a punchy spicy shrimp mix that tastes like a Spicy Shrimp Sushi Rolls filling. Because the dish is built horizontally instead of rolled, it’s easy to adjust the heat and swap in ingredients, which makes it perfect for experimenting with different Spicy Sushi Recipes at home without needing any special skills. If you’re craving a cooked shrimp sushi experience that’s easy to serve for a weeknight dinner or as a party appetizer, this Spicy Shrimp Sushi Recipe is a solid choice.
Before you start, keep in mind that this is a Recipes Delicious project that relies on fresh ingredients and a little planning—but the actual cooking is pretty forgiving. You can make the rice ahead, prep the veggies, and chill the shrimp mixture so all you have to do is layer them when you’re ready to serve. The stacks also look like a proper seafood sushi rice meal, so they’re great for impressing guests while still feeling like a relaxed, at‑home creation.
How to Make Spicy Shrimp Sushi Stacks
The first step is to cook and season the sushi rice properly so it holds the stack together without turning mushy. Then you’ll prep the shrimp filling, cut the cucumber and avocado, and finally assemble everything in a measuring cup or ring mold for those clean, restaurant‑style layers. The whole process is straightforward, but the visual payoff is huge.
Ingredients for Spicy Shrimp Sushi Stacks
- 1 cup uncooked short‑grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 avocado, diced
- 1 tablespoon fresh lime or lemon juice
- 1 English or Persian cucumber, finely diced
- 1/2 pound cooked shrimp, peeled and finely chopped (about 1 cup)
- 3 tablespoons mayonnaise (or Japanese / Kewpie mayo if you like it richer)
- 1–2 tablespoons sriracha (adjust to your heat level)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (or tamari for gluten‑free)
- 1–2 teaspoons sesame seeds, for topping
- Sliced green onions, for garnish
- Furikake or crushed nori (optional, for extra sushi flavor)
Steps to Build the Stacks
Begin by washing the sushi rice under cold water until the water runs mostly clear; this helps remove excess starch and keeps the grains from sticking too much. Combine the rinsed rice and water in a medium pot, bring to a boil, then lower the heat, cover, and simmer for about 18–20 minutes, or until the rice is tender and the water is absorbed. Once the rice is cooked, remove it from the heat and let it rest, covered, for 5–10 minutes.
While the rice rests, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve. Gently fold this mixture into the warm rice with a wooden spoon or rice paddle, being careful not to mash the grains. Set the seasoned rice aside to cool slightly; you want it warm but not piping hot when you assemble the stacks.
In another bowl, toss the diced avocado with lime or lemon juice and a pinch of salt to keep it bright and prevent browning. In a separate bowl, combine the finely chopped cooked shrimp, mayonnaise, sriracha, sesame oil, and soy sauce. Stir until the shrimp are evenly coated in the spicy mayo; taste and adjust the heat or salt as needed. If the mixture feels too loose, you can chill it for 10–15 minutes to firm it up slightly.
Once everything is ready, grab a 1‑cup measuring cup or ring mold. Place the mold on a plate, then add roughly one‑third of the seasoned rice, pressing it down gently so it’s flat but not compressed. Add a layer of avocado on top, followed by a thin layer of cucumber. Finish with a generous spoonful of the spicy shrimp mixture, pressing it lightly so it holds its shape. Carefully lift the mold straight up, or place another plate on top and flip everything over to release the stack. Repeat with the remaining ingredients until you have four stacks.
Pro Tips for Better Spicy Shrimp Sushi Stacks
For the cleanest look, work with slightly warm rice that’s not too sticky; if it’s too hot, it can soften the avocado and make the stack slump. If you notice the shrimp mixture sliding off, try chilling it for a few minutes before assembling so the mayonnaise firms up a bit. Using a ring mold or a standard measuring cup with straight sides will give you neat, restaurant‑style layers without any fancy equipment.
Texture contrast is what makes this Spicy Seafood Sushi Rolls–style dish so satisfying. Don’t over‑mash the avocado; you want small, creamy cubes that still hold their shape. If your cucumber is very watery, you can pat it dry with a paper towel after dicing so it doesn’t water down the stack. Sprinkle sesame seeds, green onions, and a little furikake or crushed nori on top just before serving to keep them crisp and visible.
When it comes to heat, you can dial the sriracha up or down—or even replace part of it with chili oil or a different hot sauce. For a more authentic cooked shrimp sushi flavor, a small drizzle of soy sauce or a light sprinkle of wasabi paste on top adds a nice umami kick without overpowering the freshness of the shrimp and avocado.
Variations to Try
This recipe is easy to adapt if you want to experiment with different Spicy Sushi Recipes using the same stack format. Swap the shrimp for cooked crab, imitation crab, or even smoked salmon for a richer seafood sushi rice meal. You can also mix in a little finely chopped mango or mango salsa with the avocado for a sweet‑tangy twist that still feels like a classic spicy crab sushi rolls vibe.
For a more substantial Shrimp Lunch Ideas option, add a layer of shredded carrot or quick‑pickled cucumber between the rice and avocado. If you prefer brown rice, you can use cooked short‑grain brown rice instead of white; it holds the stack well and adds a nuttier flavor, though it will be a bit firmer. For a lighter version, swap some or all of the mayonnaise in the shrimp mix with Greek yogurt.
Troubleshooting Tips
If your stacks keep collapsing, check the rice consistency; it should be soft and slightly sticky but not gluey. If the rice is too wet, spread it out on a tray to cool and dry a bit before assembling. If the shrimp mixture is too loose, chill it for 10–15 minutes so the mayonnaise firms up. When unmolding, make sure the mold is dry and not warped, and lift it straight up without tilting.
Another common issue is the avocado browning or the cucumber making the stack watery. Keep the avocado seasoned with citrus and assemble the stacks as close to serving as possible. If you need to prep ahead, chill the components separately and combine them just before stacking. If the stack looks a bit flat, you can carefully press the layers again with a spoon or the back of a small measuring cup to tighten everything.
Ingredient Substitutions
For the rice, you can use short‑grain white rice, sushi rice, or even jasmine rice if that’s what you have on hand; the key is cooking it with a little extra water and seasoning it with rice vinegar, sugar, and salt. Instead of mayonnaise, you can use avocado mayo, Greek yogurt, or a mix of both for a lighter, tangier shrimp filling that still holds the stack together.
For the heat, sriracha can be replaced with gochujang, chili garlic sauce, or a mix of hot sauce and a bit of honey for sweetness. If you don’t have sesame oil, a small amount of toasted sesame paste or even a light olive oil can work. For a soy‑free option, use coconut aminos instead of soy sauce. For a creamier avocado layer, you can mash it partially instead of leaving it diced, depending on how much structure you want in the stack.
Storage, Serving Suggestions, and Leftovers
These Spicy Shrimp Sushi Stacks are best served the same day, ideally within an hour of assembling, so the rice is still slightly warm and the layers stay tidy. If you need to prep ahead, you can cook the rice, chop the vegetables, and chill the shrimp mixture separately, then assemble right before serving.
For leftovers, store the components separately in airtight containers in the fridge for up to 1–2 days. Rebuild the stacks just before eating to keep the texture as close to fresh as possible. Leftover stacks can also be deconstructed and turned into a fresh seafood sushi bowl with extra rice, veggies, and a drizzle of spicy mayo. Serve the stacks with soy sauce, pickled ginger, and wasabi on the side for a full sushi‑style experience.
Frequently Asked Questions
Can I make Spicy Shrimp Sushi Stacks ahead of time? You can prep the rice, shrimp mixture, and veggies a few hours ahead and chill them separately, but it’s best to assemble the stacks just before serving so they stay neat and don’t get soggy.
Can I use raw shrimp for this recipe? Yes, but you’ll need to cook the shrimp first. Sauté peeled and deveined shrimp in a little oil with garlic and a splash of soy sauce until they’re pink and opaque, then let them cool and chop them finely before mixing with the mayo and spices.
What can I use instead of a ring mold? A 1‑cup measuring cup with straight sides works great, or you can use a small metal ring or even a clean tuna can with the top and bottom removed. Any round, straight container will help keep the layers even.
Can I make this gluten‑free? Yes. Use tamari or a gluten‑free soy sauce instead of regular soy sauce, and check that your mayonnaise and other store‑bought sauces are labeled gluten‑free if needed.
How spicy are these stacks? The heat level is fully adjustable. Start with 1 tablespoon of sriracha in the shrimp mixture and add more gradually if you like it hotter. You can also serve extra sriracha or chili oil on the side for diners to customize their own stacks.
Can I turn this into a dessert sushi idea? The same stack format works well for sweet versions. Swap the shrimp, avocado, and cucumber for layers of cooked sushi‑style rice sweetened with a bit more sugar, fresh fruit, and a sweetened yogurt or cream filling, then top with sprinkles or crushed nuts for a fun, dessert‑style sushi stack.
Spicy Shrimp Sushi Stacks
Equipment
- Pot for rice
- Wooden spoon or rice paddle
- Measuring cup or ring mold
- Mixing bowls
Ingredients
- 1 cup uncooked short-grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 avocado diced
- 1 tablespoon fresh lime juice or lemon juice
- 1 English or Persian cucumber finely diced
- 1/2 pound cooked shrimp peeled and finely chopped, about 1 cup
- 3 tablespoons mayonnaise or Japanese / Kewpie mayo
- 1–2 tablespoons sriracha adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari for gluten‑free
- 1–2 teaspoons sesame seeds for topping
- 1 tablespoon green onions sliced, for garnish
- 1 to taste furikake or crushed nori optional, for extra sushi flavor
Instructions
- Rinse the sushi rice under cold water until the water runs mostly clear to remove excess starch. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 18–20 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and let it rest, covered, for 5–10 minutes.
- While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle, being careful not to mash the grains. Set the seasoned rice aside to cool slightly so it’s warm but not hot.
- Prepare the avocado by tossing the diced avocado with lime juice and a pinch of salt to prevent browning and keep it bright. In another bowl, combine the chopped cooked shrimp, mayonnaise, sriracha, sesame oil, and soy sauce. Stir until the shrimp are evenly coated in the spicy mayo. Taste and adjust the heat or salt as needed, then chill the mixture for 10–15 minutes if it feels too loose.
- Place a 1‑cup measuring cup or ring mold on a serving plate. Add about one‑third of the seasoned rice into the mold and press it down gently until it’s flat but not compressed. Add a layer of avocado cubes on top, followed by a thin layer of cucumber. Finish with a generous spoonful of the spicy shrimp mixture, pressing it lightly so the stack holds its shape.
- Carefully lift the mold straight up to release the stack. If you prefer, place another plate on top of the mold and flip the stack onto it to unmold. Repeat with the remaining ingredients until you have four stacks. Sprinkle sesame seeds, green onions, and a little furikake or crushed nori over the top just before serving for extra flavor and visual appeal.
- Serve the Spicy Shrimp Sushi Stacks immediately with soy sauce, pickled ginger, and wasabi on the side for a full sushi‑style experience. For leftovers, store the components separately in airtight containers in the fridge and rebuild the stacks just before eating to maintain the best texture.
Notes
- For cleaner stacks, use slightly warm, not piping hot, rice and chill the shrimp mixture if it feels too loose.
- Swap shrimp for cooked crab, imitation crab, or smoked salmon for a richer seafood sushi rice meal.
- Adjust the sriracha amount to your preferred heat level; you can also add a small drizzle of chili oil or mix in a bit of honey for sweetness.
