If you’ve ever craved restaurant-quality sushi at home—without the stress of rolling—meet your new obsession: Spicy Shrimp Sushi Stacks. These vibrant little towers pack all the flavors you love in sushi rolls into fun, bite-sized stacks. Creamy, spicy shrimp, perfectly seasoned sushi rice, fresh avocado, and crunchy cucumber come together for an unforgettable meal or snack. It’s a playful, colorful dish that always impresses, whether you’re treating yourself or sharing with friends—and it’s much easier than you’d think!

Ingredients You’ll Need
Every great Spicy Shrimp Sushi Stack begins with just a handful of fuss-free ingredients, and each one plays a starring role—there’s no filler here! From the sticky, tangy rice to that fiery shrimp topping, trust me: simple really can be spectacular.
- Sushi rice: Use short-grain sushi rice for that soft and sticky base every stack needs.
- Water: The right ratio keeps your rice fluffy, not mushy—follow closely for sushi-perfect results.
- Rice vinegar: Adds an irresistible tang and authentic sushi flavor to your rice.
- Sugar: Just a spoonful balances the tang and brings out the rice’s delicate sweetness.
- Salt: Enhances and sharpens all the other flavors.
- Cooked shrimp: Chopped shrimp is the star protein—pre-cooked saves time and absorbs flavor beautifully.
- Mayonnaise: Gives the shrimp mix its iconic creamy base; Japanese Kewpie is extra luscious, but any mayo works.
- Sriracha sauce: Delivers the perfect amount of spicy heat that makes these stacks irresistible.
- Avocado: Creamy and rich, avocado adds gorgeous color and texture.
- Cucumber: Fresh, cool crunch balances the richness of the other layers.
- Furikake (Japanese rice seasoning): This umami-packed sprinkle transforms the whole dish with its nutty and salty crunch.
- Lime juice: A quick toss with avocado and cucumber keeps things fresh and bright.
- Optional: soy sauce, pickled ginger, sesame seeds: Each brings a finishing flourish—use whatever strikes your fancy!
How to Make Spicy Shrimp Sushi Stacks
Step 1: Make the Sushi Rice
Start by giving your sushi rice a good rinse under cold water until the water runs mostly clear—this removes excess starch for that perfectly fluffy, not sticky, texture. Bring one cup of rice and two cups of water to a gentle boil, cover, then reduce the heat and simmer until all the water is absorbed (about 18 to 20 minutes). Once off the heat, immediately stir in the vinegar, sugar, and salt while the rice is still hot and let it cool to room temperature. This step is key for true sushi flavor!
Step 2: Prepare the Spicy Shrimp
Add the chopped, cooked shrimp to a mixing bowl. Spoon in the mayonnaise and Sriracha, then stir until every shrimp piece is coated in that spicy, creamy sauce. Taste and adjust for heat—you can add more Sriracha if you like things fiery!
Step 3: Toss the Avocado and Cucumber
Dice the avocado and cucumber into small, even pieces for easy stacking. Drizzle with fresh lime juice and give them a gentle toss to prevent browning and infuse a zesty note that brightens every bite.
Step 4: Layer the Stacks
This is the fun part! Grab a ring mold or use a small bowl as a guide. Start with a scoop of sushi rice, pressing down gently for an even layer. Add a layer of the avocado-cucumber mixture next, followed by a generous scoop of spicy shrimp. Gently press everything together, then carefully lift off the mold or invert the bowl onto your serving plate. Don’t worry if they’re slightly imperfect—every stack is unique!
Step 5: Add Toppings and Serve
Sprinkle each stack liberally with furikake for a crunchy, savory finish. Pile on your choice of garnishes—think soy sauce, pickled ginger, or sesame seeds. Now watch everyone’s faces light up as you serve these Spicy Shrimp Sushi Stacks!
How to Serve Spicy Shrimp Sushi Stacks

Garnishes
For an extra hit of sushi-bar flair, top each Spicy Shrimp Sushi Stack with a sprinkle of sesame seeds (toasted for even more flavor!), a drizzle of soy sauce, or a few slices of pickled ginger on the side. Add scallions or a dot of extra Sriracha for color and zip!
Side Dishes
These stacks pair perfectly with a fresh seaweed salad, a steaming bowl of miso soup, or a crisp Asian slaw. You can even serve edamame sprinkled with flaky salt for an easy, protein-packed appetizer that echoes your sushi theme.
Creative Ways to Present
Get festive by making mini Spicy Shrimp Sushi Stacks as bite-sized appetizers, or arrange a platter with nori sheets so guests can scoop up a stack and roll their own hand-held sushi bites. Stack them tall for dramatic flair, or serve individually on small plates for elegant dinner party vibes.
Make Ahead and Storage
Storing Leftovers
If you’ve got a few Spicy Shrimp Sushi Stacks left (lucky you!), store them in an airtight container in the refrigerator for up to one day. The flavors hold up well, but keep in mind that avocado may lose some of its bright color.
Freezing
Freezing isn’t recommended for these sushi stacks—the texture of rice, avocado, and cucumber just doesn’t hold up after thawing. Enjoy them fresh when possible for their best taste and texture.
Reheating
Since these are best served cold or at room temperature, no reheating is needed! Simply let them sit out for a few minutes after refrigeration to take the chill off before serving.
FAQs
Can I use raw shrimp instead of cooked?
You can, but for the safest and easiest results, stick with cooked shrimp. If you’d rather use raw, quickly sauté or poach until just cooked, then chill before mixing with the spicy mayo for your Spicy Shrimp Sushi Stacks.
What if I don’t have a ring mold?
No problem! A small bowl or even a clean tuna can with both ends removed makes a perfect stand-in. You can also layer the ingredients in clear glasses for a fun, deconstructed effect.
Can I make these Spicy Shrimp Sushi Stacks ahead for a party?
Absolutely! You can prep all the components and assemble them an hour or two before your guests arrive. Just cover tightly with plastic wrap and store in the fridge until serving.
Is there a substitute for furikake?
If you can’t find furikake, mix toasted sesame seeds with crumbled nori and a pinch of salt for a quick homemade version. It won’t be exactly the same, but you’ll get similar flavor and crunch!
How can I make these stacks less spicy?
Simply reduce the amount of Sriracha or use a mild chili sauce instead. You’ll still get tons of flavor from the creamy mayo and shrimp mixture, with less heat.
Final Thoughts
Once you try Spicy Shrimp Sushi Stacks, you’ll see why they’re such a favorite—you get all the fun and bold flavors of sushi in an approachable, party-ready form. Roll up your sleeves, gather your ingredients, and bring a little sushi magic to your kitchen tonight!
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Spicy Shrimp Sushi Stacks Recipe
- Total Time: 35 mins
- Yield: 4 stacks
- Diet: Low Lactose
Description
Spicy Shrimp Sushi Stacks are a vibrant, no-roll way to enjoy all your favorite sushi flavors in a fun, layered stack. Each bite delivers sticky seasoned rice, creamy avocado and cucumber, and spicy shrimp, topped off with a sprinkling of furikake. It’s fresh, satisfying, and perfect for a sushi night at home—no special skills required!
Ingredients
For the Rice
- 1 cup short-grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Shrimp
- 1/2 lb cooked shrimp, peeled and chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
For Assembly
- 1 cup diced avocado
- 1 cup diced cucumber
- 4 teaspoons furikake (Japanese rice seasoning)
- 1 tablespoon lime juice
- Optional: soy sauce, pickled ginger, sesame seeds
Instructions
- Prepare the Rice: Rinse the sushi rice thoroughly until the water runs clear, then combine it with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and water absorbed. In a small bowl, mix rice vinegar, sugar, and salt, stirring until dissolved. Fluff the cooked rice with a fork, then gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- Mix the Spicy Shrimp: In a medium bowl, mix the chopped cooked shrimp with mayonnaise and Sriracha sauce. Stir until the shrimp is well coated and the mixture is creamy and spicy.
- Prepare the Avocado & Cucumber: In a separate bowl, combine the diced avocado and cucumber. Drizzle with lime juice and toss gently to prevent browning and add a tangy freshness.
- Assemble the Sushi Stacks: Lightly spray or oil a ring mold or use a small bowl as a mold. Layer a portion of seasoned rice on the bottom, pressing it down firmly. Add a layer of the avocado-cucumber mix, followed by the spicy shrimp mixture, gently pressing down each layer.
- Finish and Serve: Carefully unmold each stack onto a plate. Sprinkle generously with furikake seasoning and garnish with additional toppings like sesame seeds or pickled ginger if desired. Serve immediately with soy sauce on the side.
Notes
- Use wet hands or the back of a spoon to press the rice into the mold to prevent sticking.
- Customize the spice level of the shrimp mixture by adding more or less Sriracha.
- For extra flavor, add a drizzle of unagi (eel) sauce or a sprinkle of sesame oil on top.
- Best served immediately for maximum freshness, but you can prepare the components ahead and assemble just before eating.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 110mg