There’s something downright irresistible about the combination of spicy shrimp, creamy avocado, and tangy sushi rice—all layered into one perfectly portioned bite. These Spicy Shrimp Sushi Stacks are bold, flavorful, and surprisingly easy to make right at home, no sushi-rolling skills required.

I first came across this idea after craving sushi but not wanting to deal with a mat and nori sheets. After a few experiments, these sushi stacks became a staple in our house—especially for date nights and casual gatherings. They’re quick, impressive, and totally customizable. Trust me, your taste buds are in for a treat.

Let’s dive into why this dish deserves a spot in your weekly rotation.

Why You'll Love This Spicy Shrimp Sushi Stacks Recipe

Get ready to fall in love with the easiest sushi-inspired dish you'll ever make. These Spicy Shrimp Sushi Stacks are the perfect solution when you're craving something restaurant-worthy but don’t want to spend hours in the kitchen.

First off, they’re seriously simple. Instead of the traditional sushi rolls that require finesse and practice, this recipe uses layers to achieve that iconic sushi flavor without the hassle. If you can stack a sandwich, you can master this dish.

They also pack a punch in the flavor department. Between the spicy sriracha shrimp, cool and creamy avocado, and sticky-sweet sushi rice, every bite hits all the right notes: savory, spicy, tangy, and satisfying.

Plus, these stacks are great for entertaining or meal prep. Assemble them ahead of time and store them in the fridge for a fun dinner party appetizer or an easy weekday lunch.

And let’s not forget the visual appeal. These stacks look just as good as they taste—colorful, vibrant, and totally Instagram-worthy. Your guests will think you ordered them from a high-end sushi bar.

Now that you’re sold, let’s take a closer look at what goes into these flavor-packed stacks.

Ingredients Notes

The magic of these sushi stacks lies in how each layer complements the others—simple ingredients that shine when paired just right.

Sushi rice is the foundation of these stacks. You'll want short-grain white rice or "sushi rice" specifically, which becomes perfectly sticky after being cooked and seasoned with rice vinegar, sugar, and salt. It holds its shape in the stack while providing a subtle tang and chewiness.

Shrimp takes the spotlight here. Go for peeled and deveined medium shrimp, cooked until just pink and then tossed in a spicy mayo made with sriracha and Kewpie mayonnaise. The shrimp absorbs the flavor beautifully, giving each bite a satisfying heat without overwhelming the palate.

Avocado brings creaminess and a cool contrast to the spicy shrimp. Make sure it’s ripe but still firm—you want it to mash slightly but still hold form in the layers. A squeeze of lime helps keep it bright and green.

Cucumbers add a refreshing crunch. Use English or Persian cucumbers for minimal seeds and maximum crispness. Finely dicing them ensures every bite of the stack has that fresh, juicy snap.

You’ll also need a round mold or a 1-cup measuring cup to create clean, compact stacks. Press each layer down gently with the back of a spoon to keep the structure firm and picture-perfect.

How To Make This Spicy Shrimp Sushi Stacks Recipe

Making these Spicy Shrimp Sushi Stacks is far easier than it looks. With just a little prep and layering, you’ll have an eye-catching dish ready to wow.

Start by preparing the sushi rice. Rinse the rice under cold water until the water runs clear, then cook it according to the package instructions. While it's still warm, mix in a blend of rice vinegar, sugar, and salt. This step gives the rice that classic sushi flavor and helps it become sticky enough to hold shape.

While the rice cools slightly, cook your shrimp. You can sauté them in a bit of sesame oil or boil them—whichever you prefer. Once they’re cooked through and opaque, chop them into bite-sized pieces and toss with Kewpie mayo, sriracha, and a dash of soy sauce. The result is a creamy, spicy topping that’s packed with umami.

Next, prepare your avocado layer. Dice the avocado into small cubes, then gently mash them with a fork. Add lime juice, a pinch of salt, and a few drops of sesame oil for flavor. The lime not only enhances the taste but also prevents browning.

Assemble your stacks using a measuring cup or a ring mold. Start with the cucumber layer, pressing it down gently to create a solid base. Add a scoop of seasoned rice, pressing again to compact it. Then layer on the mashed avocado, followed by the spicy shrimp mixture on top.

To serve, flip the stack out onto a plate—just like turning out a cake. Top it off with optional garnishes like sesame seeds, green onions, or a drizzle of extra spicy mayo. Each stack holds together beautifully and delivers bold flavor in every forkful.

From start to finish, the entire process takes about 30 to 35 minutes, making it a great option for a quick weeknight dinner or an impressive weekend treat.

Storage Options

These Spicy Shrimp Sushi Stacks are best enjoyed fresh, but you can absolutely prep them ahead with a few tweaks.

If you're making them in advance, store each component separately. Keep the rice, shrimp, avocado, and cucumber in airtight containers in the fridge. The shrimp mixture and rice will stay good for up to 2 days. To keep the avocado from browning, press a piece of plastic wrap directly on the surface or mix in a little extra lime juice.

Once assembled, sushi stacks should be eaten within a few hours for the best texture and flavor. The rice tends to harden in the fridge, and the avocado can brown if left too long.

For reheating, avoid the microwave for the full stack. Instead, reheat just the rice briefly in the microwave with a damp paper towel on top to restore softness, then layer with the cold components right before serving.

Variations and Substitutions

One of the best parts about these sushi stacks is how adaptable they are to your preferences and what you have on hand.

Instead of shrimp, try using imitation crab, canned tuna, or even cooked salmon. Each one brings a different flavor profile, and all work wonderfully with the spicy mayo.

If you're not a fan of spicy food, reduce the sriracha or leave it out entirely. A simple blend of mayo and a dash of soy sauce still delivers plenty of flavor without the heat.

Want to add more veggies? Try a layer of julienned carrots or thinly sliced radishes. These ingredients add crunch and color, and they hold up well in the stack.

For a low-carb version, swap the sushi rice for cauliflower rice. Cook it lightly, season it the same way, and pat it dry before layering—it won’t be quite as sticky, but it’ll still taste great.

Gluten-free eaters can enjoy this too by making sure your soy sauce is tamari or labeled gluten-free. The rest of the ingredients are naturally gluten-free.

Once you’ve tried the base recipe, don’t be afraid to experiment. Whether you swap the protein, change up the sauce, or add fun toppings, these sushi stacks are a creative playground just waiting for your personal touch.