Spicy Shrimp Sushi Stacks

Looking for a dish that’s equal parts delicious, impressive, and surprisingly easy? Enter: Spicy Shrimp Sushi Stacks—your new go-to recipe for girls’ night in, dinner parties, or when you’re just craving sushi but don’t feel like rolling a single thing. Yep, no bamboo mat required.

These stacks bring all the bold, savory goodness of your favorite sushi roll—think spicy shrimp, creamy avocado, tangy rice—layered up into a beautiful little tower of flavor. Bonus: they’re totally customizable, make-ahead friendly, and way less intimidating than they look.

Let’s dive into this sushi magic, shall we?

Why You’ll Love These Spicy Shrimp Sushi Stacks

Whether you’re a sushi fanatic or just dipping your toes into homemade Japanese-inspired dishes, these Spicy Shrimp Sushi Stacks are a game-changer.

No rolling, no stress: All the flavor of a sushi roll with none of the tightrope walk of rolling one.
Bold, spicy shrimp: Tossed in a sriracha-soy glaze that delivers just the right amount of heat.
Fresh and crunchy layers: Avocado and cucumber bring cool, crisp balance.
Weeknight-friendly: From start to stacked in about 35 minutes.

Ingredients You’ll Need

Here’s your shopping list for building these spicy beauties:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 2 tablespoons sriracha sauce (adjust to your spice comfort zone!)
• ½ cup mayonnaise (for that creamy, spicy sauce)
• 1 cup sushi rice
• 1 ½ cups water
• 1 tablespoon rice vinegar (for seasoning rice)
• ½ teaspoon salt
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 tablespoon sesame seeds (optional but lovely)
• Fresh cilantro or green onions (optional for garnish)

Let’s Make Spicy Shrimp Sushi Stacks!

Step 1: Cook the Sushi Rice

Don’t skip the rinse—trust me, it’s the secret to fluffy rice.

1. Rinse the sushi rice in cold water until the water runs clear.
2. Add the rice and water to a medium pot. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes.
3. Once done, remove from heat. Stir in 1 tablespoon rice vinegar and ½ teaspoon salt. Cover and let sit 10 minutes to soak up that tangy magic.

Step 2: Prepare the Spicy Shrimp

This is where things get saucy—in the best way.

1. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until fully cooked and opaque.
2. While they cook, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha in a small bowl.
3. Drizzle the sauce over the shrimp, toss to coat, and cook for one more minute. Let those flavors soak in!

Step 3: Assemble Like a Sushi Pro (No Experience Required)

This part is oddly satisfying. It’s like building a tiny edible skyscraper.

1. Grab a clean round mold or the inside of a washed-out can (labels off!).
2. First layer: a scoop of rice. Press it down gently but firmly so it holds its shape.
3. Next up: spoon on that spicy shrimp mixture. Light press again.
4. Then layer on the sliced avocado and cucumber.
5. Finish with a sprinkle of sesame seeds and a pop of green from cilantro or green onions.

Pro Tips for Stack Success

• No mold? No problem. You can use a small bowl or ramekin—just line it with plastic wrap so it flips out easily.
• Make it mild: Not a fan of spice? Use less sriracha, or swap it for sweet chili sauce for a milder kick.
• Chill out: You can prep these an hour or two ahead and keep them chilled in the fridge—perfect for parties!
• Leftover idea: Turn extras into a deconstructed sushi bowl the next day. Just toss everything in a bowl and dig in.

A Little Backstory from My Kitchen to Yours

The first time I made these Spicy Shrimp Sushi Stacks, it was a total “what do I have in the fridge?” moment. I had shrimp, some leftover rice, and half an avocado begging to be used. A little sriracha, a little soy sauce, and boom—we had sushi, stack-style. My family thought I’d picked up takeout. Nope. Just a little weeknight magic from yours truly.

FAQs About Spicy Shrimp Sushi Stacks

Ready to Stack Up Some Sushi Joy?

Spicy Shrimp Sushi Stacks are the kind of recipe that looks gourmet but feels like a breeze. It’s perfect for impressing guests—or just treating yourself after a long day. Trust me, once you try it, it’ll become one of those “Why didn’t I make this sooner?” meals.

So go on—grab your shrimp, spice it up, and build something beautiful. Your taste buds (and maybe your Instagram feed) will thank you.

Explore More Flavorful Favorites from Chicken Magic Recipes

If you loved these Spicy Shrimp Sushi Stacks, why not keep the flavor party going? Here are some handpicked recipes that complement this dish beautifully—and give you even more easy, delicious meal ideas for your weekly menu:

• If you’re craving something cozy and still a little bold, try this creamy and comforting Healthy Garlic Parmesan Chicken Pasta—a fan favorite for weeknight dinners.
• For more Asian-inspired goodness, you’ll fall for the savory kick of our Firecracker Chicken Stir-Fry—quick, spicy, and loaded with veggie crunch.
• Planning a family-style dinner or potluck? You can’t go wrong with the hearty Rotisserie Chicken Zucchini Casserole. It’s rich, satisfying, and a sneaky way to get more veggies in.
• And for taco night with a twist, spice things up with these juicy, zesty Chili Lime Chicken Tacos with Grilled Pineapple Salsa—sweet, smoky, and summer-ready.

Each of these dishes pairs wonderfully with the vibrant flavors of sushi stacks and keeps your dinner routine anything but boring. Dig in and let the flavor journey continue!

Spicy Shrimp Sushi Stacks

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 4 stacks 1x

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Description

These Spicy Shrimp Sushi Stacks are a fun, no-roll twist on your favorite sushi rolls! Layered with creamy avocado, savory shrimp, and seasoned rice, they’re quick, flavorful, and guaranteed to impress.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons sugar

• 1 tablespoon sesame oil

• 2 tablespoons sriracha sauce

• ½ cup mayonnaise

• 1 cup sushi rice

• 1 ½ cups water

• 1 tablespoon rice vinegar (for rice)

• ½ teaspoon salt

• 1 avocado, sliced

• 1 small cucumber, julienned

• 1 tablespoon sesame seeds (optional, for garnish)

• Fresh cilantro or green onions (optional, for garnish)

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Instructions

1. Cook the Sushi Rice

   • Rinse rice in cold water until clear.

   • In a pot, combine rice and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

   • Remove from heat, stir in 1 tablespoon rice vinegar and salt. Let sit covered for 10 minutes.

2. Prepare the Shrimp

   • Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque.

   • Mix soy sauce, rice vinegar, sesame oil, sugar, and sriracha in a bowl.

   • Pour sauce over shrimp and cook for 1 more minute, stirring to coat.

3. Assemble the Sushi Stacks

   • Using a round mold or cleaned can, layer sushi rice and press gently.

   • Add spicy shrimp on top, then layer avocado slices and julienned cucumber.

   • Garnish with sesame seeds, green onions, or cilantro. Drizzle extra sauce if desired.

Notes

Don’t have a mold? Use a small ramekin lined with plastic wrap for easy stacking.
Want it milder? Swap sriracha for sweet chili sauce.
Make-ahead friendly! Assemble up to 2 hours ahead and chill before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop, No-Bake Assembly
• Cuisine: Asian-Inspired, Japanese Fusion

Nutrition

• Serving Size: 1 stack
• Calories: 360 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 130 mg