I want to tell you about a recipe that’s become a true staple in my kitchen: Spicy Shrimp Sushi Stacks. I first stumbled upon this layered delight a few years back when I was searching for something fresh but packed with flavor, and now it’s a go-to for any night I want sushi vibes without the fuss of rolling. Spicy Shrimp Sushi Stacks have this wonderful way of feeling special and a bit indulgent while still being approachable enough to make on a busy weeknight.

The great thing about these stacks is how they fit into my cooking routine. They come together relatively quickly and offer that satisfying balance of spicy, creamy, and just the right amount of tang. Plus, it’s fun to layer everything up and watch the colors come alive on the plate. Every time I serve these spicy shrimp sushi stacks, there’s a buzz of excitement—whether it’s just my family or a small group of friends joining me. It’s a dish that brings people closer and invites conversation around the table.

What keeps me coming back to this spicy shrimp sushi stack recipe is that it’s flexible. You can adjust the heat, swap in some ingredients if you need, and still get the satisfying result you’re craving. I’ve learned some clever tricks along the way, like prepping the spicy mayo ahead of time or using leftover rice to speed things up. And if you’re looking for a shrimp sushi appetizer that stands out, this is it.

If you’re new to layered sushi cups or want a doable recipe that promises satisfaction and flavor, I’m excited to share this Spicy Shrimp Sushi Stacks recipe with you. Let’s dive in together and get that sushi craving sorted in a way that feels joyful and reliable.

What You’ll Need for This Spicy Shrimp Sushi Stacks:

Before we get into the fun part, here’s what you’ll gather for the Spicy Shrimp Sushi Stacks. I like to keep ingredients easy to find and simple to work with because good cooking should never be complicated.

Ingredients:

1 pound cooked shrimp, peeled and deveined (you can use pre-cooked or cook fresh shrimp yourself)
2 cups sushi rice, cooked and cooled (short-grain rice works best)
1/4 cup rice vinegar (for seasoning the rice)
2 tablespoons sugar
1 teaspoon salt
1/2 cup mayonnaise (regular or Japanese mayo like Kewpie for creamier texture)
2 tablespoons sriracha (adjust more or less for spice preference)
1 avocado, diced
1/2 cup cucumber, finely chopped
2 green onions, thinly sliced
1 tablespoon soy sauce (for drizzling or mixing)
1 teaspoon sesame oil (adds a lovely nuttiness)
Sesame seeds, toasted (for garnish)
Nori sheets, cut into small strips or crumbled for some seaweed flavor

Here’s a quick note: if you don’t have sushi rice on hand, you can swap in short- or medium-grain rice—just know it won’t be quite as sticky but still tasty. For a budget-friendly touch, buying shrimp frozen and thawing it works perfectly. Sushi rice and rice vinegar can be found at most grocery stores, especially in the international aisle.

I like to prepare the spicy mayo a day ahead sometimes; it helps the flavors come together and saves you time when you’re ready to assemble your spicy shrimp sushi stacks.

If you want to keep this shrimp sushi appetizer lighter, try swapping mayonnaise for Greek yogurt or using less sriracha. These little tweaks keep the Spicy Shrimp Sushi Stacks economical without losing that satisfying kick.

How to Make This Spicy Shrimp Sushi Stacks:

Ready to make your kitchen smell amazing and enjoy a satisfying meal? This Spicy Shrimp Sushi Stacks recipe takes about 40 to 50 minutes from start to finish, but the flavors and presentation make every minute worth it. I’ll walk you through the steps like we’re cooking side by side.

Cook and season the sushi rice. If you haven’t cooked rice yet, start there. Once cooked, stir in rice vinegar, sugar, and salt while the rice is warm. This step is where your sushi rice gets that classic tang and shine. Let it cool to room temperature; you don’t want it hot when stacking.
Make the spicy mayo. In a small bowl, mix together mayonnaise and sriracha until smooth. Adjust sriracha according to your heat preference—some days I go a little hotter, some days milder. Set aside or refrigerate if prepping ahead.
Prepare the shrimp. If using raw shrimp, sauté them with a little sesame oil over medium heat until pink and opaque—about 3-4 minutes per side. Drizzle a bit of soy sauce in towards the end for extra flavor. If you’re using pre-cooked shrimp, just chop them up into bite-sized pieces. This is when your spicy shrimp sushi stacks start to crave attention.
Prep avocado, cucumber, and green onions. Dice and chop these into small pieces for that fresh bite in every layer.
Assemble your layered sushi cups. Grab a small glass or ring mold to help build each stack. Start with a layer of sushi rice, gently pressing down. Next comes a layer of seasoned shrimp, then diced avocado, cucumber, and a drizzle of spicy mayo. Repeat layers if your container allows.
Garnish generously. Sprinkle the top with sesame seeds, more green onions, and a few nori strips. This final touch makes your spicy shrimp sushi stacks look as joyful as they taste.

If your stacks look a little wobbly, don’t worry—it means it’s fresh and homemade. Just press them gently or serve in a wider container. While your spicy shrimp sushi stacks come together, take a moment to clean your workspace or pour yourself a cup of tea—the anticipation adds to the fun.

For a quick shortcut, you can layer everything directly in small bowls or glasses for a served-at-the-table experience, no fancy molding required.

If you’d like to check out another take on Spicy Shrimp Sushi Stacks, I’ve enjoyed the versions shared over at Closet Cooking and Gina’s Skinny Taste, both great references for homemade sushi vibes.

Serving Your Spicy Shrimp Sushi Stacks:

These spicy shrimp sushi stacks truly shine when served with simple sides that complement without overwhelming. I love pairing them with quick pickled ginger slices and a side of edamame sprinkled with sea salt for a light, satisfying meal. The fresh crunch and slight saltiness balance the creamy, spicy layers perfectly.

For something heartier, steamed jasmine rice or a simple seaweed salad bring out more flavor and round out the meal nicely. These stacks are perfect for a casual dinner, a small party appetizer, or even for impressing guests with minimal fuss.

Presentation is part of the fun here. Serving these layered sushi cups in clear glasses shows off the vibrancy of the shrimp, avocado, and spicy mayo. My go-to trick to make them pop is adding a thin drizzle of soy sauce right before serving and a quick squeeze of lime for brightness.

If you have leftovers (which is rare because they get eaten fast), try turning the spicy shrimp sushi stacks into sushi bowls by mixing everything together and topping with extra sriracha.

Seasonally, I enjoy swapping cucumber for watermelon in summer for a refreshing twist, or adding a touch of pickled daikon in colder months. Friends and family have always been big fans, and many ask for this shrimp sushi appetizer to make again.

If you like this, you might love other fusion ideas like my Buffalo Chicken Taquitos for a spicy, crispy fusion or the Spicy Portuguese Chilli Chicken—both pack bold flavors and are easy to make.

Common Questions About This Spicy Shrimp Sushi Stacks:

Can I make parts of this Spicy Shrimp Sushi Stacks ahead of time?
Yes! Prepare the spicy mayo and sushi rice a day ahead. Shrimp can be cooked and chilled too. Just assemble the stacks right before serving to keep everything fresh and maintain that lovely texture.
What’s a good substitute for shrimp?
I’ve tried this with cooked scallops or even crab meat, and they both work nicely. Tofu is also a great vegetarian swap if you marinate it well. Just keep the spicy mayo to give you that classic spicy mayo sushi vibe.
How can I adjust this Spicy Shrimp Sushi Stacks for more or fewer people?
The recipe scales easily. For fewer people, halve the ingredients. If you’re hosting, double or triple the recipe. Using layered sushi cups means you can make as many individual servings as you need.
Can I make this gluten-free?
Absolutely. Use gluten-free soy sauce or tamari and check that your condiments like mayonnaise don’t contain any gluten. The rest of the ingredients naturally fit gluten-free needs.
How spicy is the spicy mayo? Can I adjust it?
Definitely adjust to your liking. Start with less sriracha and taste. If you want a milder kick, swap sriracha for a little sweet chili sauce or just reduce the amount.
What if my rice is too sticky or dry for stacking?
Great question! If your rice is too sticky, gently fluff it with a fork and add a tiny splash more rice vinegar and a pinch of sugar. If it’s dry, warm it slightly and sprinkle with a bit of water, then gently mix.
Can I use pre-packaged sushi rice seasoning?
You can! Just be mindful of salt and sweetness levels so that your rice isn’t over-seasoned for the spicy shrimp sushi stacks.

If you want more ideas or versions of spicy shrimp sushi stacks, check out the easy spicy shrimp sushi stacks recipe from the Facebook group I follow.

Final Thoughts on This Spicy Shrimp Sushi Stacks:

This Spicy Shrimp Sushi Stacks recipe has a special place in my kitchen because it’s the perfect blend of simple ingredients and big flavor. It’s a family favorite that feels homey and fresh all at once. I love that it’s doable on weeknights but also impressive enough for guests.

My top tips for this Spicy Shrimp Sushi Stacks:

Use freshly cooked sushi rice seasoned well with rice vinegar for that true sushi flavor.
Make the spicy mayo ahead to let flavors meld and save prep time.
Layer gently but firmly to keep your stacks neat and satisfyingly layered.

Some delicious variations I enjoy include adding mango for sweetness, swapping shrimp for crab meat for a bit of luxury, or making a vegetarian version with spicy tofu and extra veggies.

The shrimp sushi appetizer version with avocado and cucumber is the one that gets requested most often at my gatherings.

I hope you love making Spicy Shrimp Sushi Stacks as much as I do. It’s a recipe to bring some joy and flavor to your table without the stress. Don’t hesitate to make it your own and share with friends and family—you’re going to nail this.

If you want to see some other spice-filled favorites, check out my Buffalo Chicken Taquitos for a crispy, spicy twist or the Spicy Portuguese Chilli Chicken for something with bold character. And if you’re curious about a comforting veggie option, try my Eggplant Parmesan Stacks.

Happy cooking, friends! You’ve got this.

Spicy Shrimp Sushi Stacks

Print Recipe

Delight in these vibrant Spicy Shrimp Sushi Stacks featuring layers of seasoned sushi rice, spicy shrimp, and fresh avocado for a flavorful and visually stunning appetizer or light meal.

Author: Lissandra Hayes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Japanese

Ingredients

Scale

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
12 large shrimp, peeled and deveined
2 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 avocado, sliced
1 small cucumber, thinly sliced
2 sheets nori, cut into small squares
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon lime juice
1 tablespoon sesame seeds
2 green onions, finely chopped
Pickled ginger and wasabi for serving (optional)

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Instructions

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Let it rest covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice and let it cool to room temperature.
In another bowl, combine mayonnaise and sriracha to create the spicy sauce. Toss the shrimp with soy sauce, lime juice, and sesame oil, then sear in a hot pan for 2-3 minutes per side until pink and cooked through. Mix cooked shrimp with the spicy mayo.
Prepare nori squares and lay one as the base on each serving plate.
Layer the sushi stack by adding a spoonful of sushi rice on the nori, then top with spicy shrimp, a slice of avocado, and cucumber slices. Repeat layers if desired for height.
Garnish each stack with sesame seeds and chopped green onions.
Serve immediately with pickled ginger and wasabi on the side.

Notes

For added crunch, sprinkle some tempura flakes between the layers or serve with a drizzle of eel sauce for extra flavor.