Name: Spicy Shrimp Sushi Stacks
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar (for the shrimp); 2 teaspoons sugar (for the shrimp); 1 tablespoon sesame oil; 2 tablespoons sriracha sauce; ½ cup mayonnaise; 1 cup sushi rice; 1 ½ cups water (for the rice); 1 tablespoon rice vinegar (for rice seasoning); ½ teaspoon salt (for rice seasoning); 1 avocado, sliced; 1 small cucumber, julienned; 1 tablespoon sesame seeds (optional; for garnish); Fresh cilantro or green onions (optional; for garnish)

I love how this recipe transforms sushi into elegant little towers—layers of spicy shrimp, creamy avocado, crisp cucumber, and tangy rice come together in just 25 minutes. It’s playful, visually striking, and full of contrasting textures and flavors. Spicy Shrimp Sushi Stacks

Why I’ll Love This Recipe

I’m drawn to this recipe because it delivers big sushi flavor without the work of rolling. It’s quick to prepare—rice, shrimp, and layers all come together in under half an hour. The heat from the shrimp, the creaminess of avocado, the tang of rice, and the crunch of cucumber are a harmony in every bite. Plus, it looks stunning on the plate and feels special enough for guests or a fun weeknight treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar (for the shrimp)
2 teaspoons sugar (for the shrimp)
1 tablespoon sesame oil
2 tablespoons sriracha sauce
½ cup mayonnaise
1 cup sushi rice
1 ½ cups water (for the rice)
1 tablespoon rice vinegar (for rice seasoning)
½ teaspoon salt (for rice seasoning)
1 avocado, sliced
1 small cucumber, julienned
1 tablespoon sesame seeds (optional; for garnish)
Fresh cilantro or green onions (optional; for garnish)

directions

Cook the sushi rice

I rinse the rice until the water runs clear, then I combine it with water in a pot and bring it to a boil. I reduce the heat, cover, and let it simmer for about 15 minutes. Then I stir in rice vinegar and salt, cover again, and let it rest for 10 minutes off the heat.

Prepare the shrimp

I heat olive oil in a skillet on medium-high heat, add the shrimp, and cook until they turn opaque, usually 2–3 minutes per side. I mix soy sauce, vinegar, sesame oil, sugar, and sriracha, then drizzle that over the shrimp, tossing to coat and letting it cook a bit more so the flavors meld.

Assemble the stacks

I lightly oil the inside of a round mold or can. I press a layer of sushi rice into the bottom, then top it with the spicy shrimp mixture, and finally add slices of avocado and julienned cucumber. I remove the mold carefully, then sprinkle sesame seeds, cilantro, or green onions on top.

Servings and timing

Servings: 4
Total Time: 25 minutes (approximately 15 minutes prep + 10 minutes cooking)

Variations

I enjoy switching things up:

Substitute the shrimp with sushi-grade tuna for a spicy tuna twist.
Use crispy tempura shrimp for added crunch.
Try a vegetarian version with marinated tofu or roasted vegetables instead of shrimp.
Add mango slices for a tropical note.
Insert a layer of crispy nori for extra texture.

storage/reheating

I can prep the rice and shrimp ahead of time and chill them separately. Right before serving, I assemble the stacks so they’re fresh and sturdy. Leftovers (assembled) I store in an airtight container in the fridge and eat within a day. I’d gently rewarm the shrimp before stacking, but I enjoy them chilled just as much.

FAQs

How can I make the stacks easier to release from the mold?

I lightly oil the inside of the mold or can, which helps the stack slide out cleanly.

Can I reduce the spiciness?

I dial back the sriracha to taste—or swap in a milder chili paste—to make it just how I like.

What if I don’t have sushi rice?

I substitute with short-grain rice like Calrose or Arborio; they’re sticky enough to hold the stacks together.

Can I prepare these ahead of time?

Yes—I prep rice and shrimp in advance and refrigerate. I assemble the stacks right before serving for best texture.

How can I make a vegetarian version?

I swap the shrimp for marinated tofu or roasted veggies and follow the same layering method—it still looks fantastic and tastes fresh.

Conclusion

I truly enjoy making Spicy Shrimp Sushi Stacks—they’re fast, flavorful, and stunning on the plate. The layers of heat, creaminess, tang, and crunch are a delightful play of sensations. They’re great for special dinners or just to feel fancy on a busy night. I can’t wait to try more variations and enjoy them again and again.