Name: Spicy Shrimp Sushi Stacks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups sushi rice; 2.5 cups water; 2 tablespoons rice vinegar (Use seasoned or plain, add sugar for plain.); to taste salt; 1 tablespoon sesame oil (Keep measured, it's strong.); 1 lb shrimp, peeled and deveined (Larger shrimp give more bite; can use frozen.); to taste salt and pepper; 1 avocado, sliced (Slice just before assembly.); sheets seaweed (nori), for layering; 1/4 cup mayonnaise (For a lighter sauce, use light mayo or yogurt.); 1-2 tablespoons sriracha sauce (Adjust to taste.); 1 tablespoon soy sauce (Use low-sodium for less salt.); green onions, chopped (For garnish.)

Spicy Shrimp Sushi Stacks bring bold heat, creamy avocado, and tender shrimp together in a fun layered dish that looks restaurant-ready but is simple to make. The textures play well — sticky sushi rice, soft avocado, and slightly crisp shrimp with a spicy mayo drizzle — giving each bite bright, balanced flavor. It’s special because it stacks like sushi but skips the rolling, making it easy to assemble for weeknights or casual dinner parties. You can serve them as individual stacks or slice wedges to share. If you like crunchy, spicy shrimp, also check this similar crunchy recipe for a different take on spicy shrimp: air fryer bang bang shrimp tacos.

Why You’ll Love This Spicy Shrimp Sushi Stacks

Big flavor contrast: sweet, tangy sushi rice meets spicy mayo and savory shrimp.
Layered texture: sticky rice, creamy avocado, and slightly crisp shrimp in every bite.
Hands-off rice cooking: rice cooker or pot makes the base almost effortless.
Quick to pull together: shrimp cooks fast — under 10 minutes on the stove.
Visually impressive: serves like a plated appetizer or casual main without fuss.
Flexible assembly: mold or small dish works — no special sushi tools required.
Great for sharing: make multiple small stacks or one larger stack to slice.

What Is Spicy Shrimp Sushi Stacks?

Spicy Shrimp Sushi Stacks are layered servings that use seasoned sushi rice as a base, topped with cooked shrimp, sliced avocado, and a creamy spicy sauce. Taste-wise they are savory with a clean rice tang, a hit of heat from sriracha, and round, nutty notes from sesame oil. Texturally they balance sticky rice, soft avocado, and meaty shrimp, making each mouthful satisfying. The cooking method is simple: rinse and cook sushi rice, pan-sear seasoned shrimp, mix a spicy mayo, and assemble in molds or small bowls. The vibe is casual yet refined — perfect for weeknight dinners, small gatherings, or a relaxed brunch that still feels special.

Ingredients for Spicy Shrimp Sushi Stacks

For the Base

2 cups sushi rice
2 1/2 cups water
2 tablespoons rice vinegar
Salt, to taste
1 tablespoon sesame oil

For the Shrimp & Filling

1 lb shrimp, peeled and deveined
Salt and pepper, to taste
1 avocado, sliced
Seaweed sheets (nori), for layering

For the Sauce

1/4 cup mayonnaise
1–2 tablespoons sriracha sauce (adjust to taste)
1 tablespoon soy sauce

To Serve

Green onions, chopped (for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Rice: If you prefer lower carbs, use cauliflower rice as an optional swap; texture will change and stacks will be softer.
Vinegar: Use seasoned rice vinegar or plain rice vinegar; if using plain, add a pinch of sugar to balance.
Shrimp: Frozen shrimp work fine — thaw, pat dry, then season. Larger shrimp give more bite; smaller shrimp make thin stacks.
Mayonnaise: For a lighter sauce, use light mayo or plain Greek yogurt (note: flavor and creaminess will be lighter).
Sriracha: Substitute with chili paste or sambal oelek for a slightly different chili flavor.
Sesame oil: Toasted sesame oil lends a richer, nuttier flavor — keep it measured since it’s strong.
Soy sauce: Low-sodium soy sauce reduces salt if you’re watching sodium.

Step-by-Step Instructions

Step 1 – Rinse and cook the sushi rice
Rinse 2 cups sushi rice under cold running water until the water runs clear. Combine rinsed rice with 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker directions or bring to a boil, reduce to low, cover, and simmer 18–20 minutes until water is absorbed. Let rest covered for 10 minutes. Stir in 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and salt to taste. Fluff gently.
Visual cue: The cooked rice should be glossy and slightly sticky but not mushy.

Step 2 – Make the spicy sauce
In a small bowl, whisk together 1/4 cup mayonnaise and 1–2 tablespoons sriracha and 1 tablespoon soy sauce. Taste and adjust the heat. Refrigerate until ready to assemble.
Pro cue: Start with 1 tablespoon sriracha and add more if you want more kick.

Step 3 – Cook the shrimp
Season the peeled and deveined shrimp with salt and pepper. Heat a nonstick pan over medium heat and cook shrimp in a single layer for 2–3 minutes per side until pink and opaque. Remove from heat and let cool slightly. Slice larger shrimp in half if you prefer thinner layers.
Pro cue: Cook shrimp just until opaque — overcooking makes them rubbery.

Step 4 – Prep avocado and nori
Slice the avocado just before assembly to avoid browning. Cut nori sheets into rounds or strips to fit your mold or dish. Use a mold or small bowl to stack if you want neat layers; otherwise you can layer directly on plates.

Step 5 – Assemble the stacks
Place a layer of sushi rice in the bottom of your mold or dish. Add a nori layer, then a layer of shrimp, avocado slices, and a drizzle of spicy sauce. Repeat until ingredients are used, finishing with a top layer of rice. Carefully lift the stack from the mold and place on a serving plate. Garnish with chopped green onions and extra sauce on the side.
Visual cue: The stack should hold its shape when lifted; press gently when layering for stability.

Pro Tips for Success

Use a rice cooker if you have one — it gives consistent rice texture every time.
Rinse rice until water runs clear to avoid gummy rice.
Pat shrimp dry before cooking to get a slight sear; moisture steams instead of browns.
Slice avocado just before serving and toss with a tiny splash of lemon if you want to prevent browning.
Be conservative with sesame oil — it’s potent and can overwhelm if too much is used.
Keep sauce in a squeeze bottle for neater drizzling.
If stacks are wobbly, chill in the fridge for 10 minutes to firm them before unmolding.

Flavor Variations

OPTIONAL: Citrus kick — add 1 teaspoon lime zest to the rice for bright acidity.
OPTIONAL: Cucumber crunch — add thin cucumber slices between layers for fresh crunch.
OPTIONAL: Spicy-sweet — mix a teaspoon of honey into the spicy mayo for a sweet contrast.
OPTIONAL: Wasabi twist — mix a small amount of wasabi into the rice or sauce for extra heat.
OPTIONAL: Tempura shrimp — for more crunch, use lightly battered tempura shrimp instead of pan-seared (note: changes cook time).
OPTIONAL: Sesame crunch — sprinkle toasted sesame seeds over the top for a nutty finish.

Serving Suggestions

Serve stacked on small plates as a fancy appetizer for 4.
Make two or three larger stacks per plate and offer chopsticks or forks.
Pair with simple sides like edamame, pickled ginger, or a light cucumber salad.
Offer extra soy sauce, pickled ginger, and wasabi on the side for guests.
Great for casual dinner parties, a weekend brunch, or a special family meal.
For a party, assemble mini stacks in small ramekins for easy serving.

Make-Ahead, Storage & Reheating

Make-ahead: Cook rice and shrimp up to a day ahead; store separately in airtight containers in the fridge. Keep avocado and sauce separate until serving.
Storage duration: Store cooked rice and shrimp in the refrigerator for up to 2 days. Sauce can stay fresh 3–4 days.
Reheating: Warm rice gently in the microwave with a sprinkle of water to restore moisture. Reheat shrimp briefly to avoid overcooking — 20–30 seconds in the microwave or a quick pan toss.
Texture changes: Rice firms when chilled; reheat gently and fluff with a little water. Avocado will brown if stored assembled — slice just before serving for best look and texture.

Storage and Freezing Instructions

Freezing is not recommended for assembled stacks because avocado and rice texture will deteriorate after thawing.
You can freeze cooked shrimp separately for up to 1 month; thaw overnight in the fridge before reheating.
Store rice in the fridge, not the freezer, for best texture; if you must freeze rice, expect a softer texture after thawing.
For best results, prep components ahead but assemble fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~640 kcal | ~34 g | ~70 g | ~20 g | ~4 g | ~700 mg

Estimates vary by brands and portions.

FAQ About Spicy Shrimp Sushi Stacks

Q: Why is my sushi rice too sticky or mushy?
A: You likely used too much water or didn’t rinse enough. Rinse until the water is clear and follow rice-to-water ratio closely.

Q: How can I make the sauce milder?
A: Use 1 teaspoon sriracha and more mayonnaise, or substitute with plain yogurt for a milder creamy sauce.

Q: How do I know when shrimp is done?
A: Shrimp are done when they turn pink and opaque with a slight curl. Cook briefly to avoid rubberiness.

Q: Can I use pre-cooked shrimp?
A: Yes — warm them gently or add them cold if preferred. If pre-cooked, skip the searing step and adjust seasoning.

Q: My stacks fall apart when unmolding — how to fix?
A: Press layers gently when assembling and chill stacks 10 minutes before unmolding to firm them.

Q: Any gluten-free swaps?
A: Use gluten-free soy sauce or tamari to keep the dish gluten-free.

TastyInspo Notes

Finish with a small drizzle of sesame oil over the top for aroma, but use sparingly.
Garnish with finely sliced green onions and a pinch of toasted sesame seeds for color.
Plate with a small dish of soy sauce for dipping wedges or spooning over stacks.
For clean slices, use a sharp knife and wipe it between cuts.
For a restaurant touch, place a small cucumber ribbon beside each stack.

Troubleshooting

Problem: Rice tastes flat. Fix: Stir in a bit more rice vinegar and a small pinch of salt to brighten it.
Problem: Shrimp are rubbery. Fix: Reduce cook time and remove from heat once opaque.
Problem: Sauce is too thin. Fix: Add a little more mayonnaise to thicken, or chill the sauce to firm up.
Problem: Avocado browning early. Fix: Slice just before assembly and consider a light squeeze of lemon.
Problem: Stack won’t hold shape. Fix: Press layers slightly during assembly and chill briefly before unmolding.
Problem: Dish is too salty. Fix: Reduce soy sauce in the sauce and rinse shrimp if they were brined.

Final Thoughts

Spicy Shrimp Sushi Stacks give you a bright, textural dish that’s easy to make and looks polished on the plate. With simple prep and flexible assembly, they work well for weeknight dinners or as a shared appetizer that still feels special. Follow the steps, keep components separate until serving, and enjoy the bold, balanced flavors.

Conclusion

For more inspiration on spicy shrimp dishes and plating ideas that pair well with these stacks, check out this related recipe and presentation guide: Spicy Shrimp Sushi Stacks – Closet Cooking.