Name: Spicy Shrimp Sushi Stacks
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Japanese-Inspired
Ingredients: 1 cup sushi rice; 1¼ cups water; 2 tbsp rice vinegar; 1 tsp sugar; ½ tsp salt; 8 oz cooked shrimp, peeled and chopped; 2 tbsp mayonnaise; 1 tbsp Sriracha (adjust to taste); 1 tsp sesame oil; 1 avocado, diced; 1 small cucumber, cut into matchsticks; 1 green onion, thinly sliced; 1 sheet nori, cut into thin strips; 1 tsp sesame seeds, toasted; 1 tsp soy sauce (or tamari)

Why You’ll Love This Recipe

I enjoy how this recipe transforms sushi into an easy, stackable dish that’s fun to serve and packed with bold flavors. It’s perfect when I crave sushi but want something quicker and more approachable to make at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup sushi rice
1¼ cups water
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt
8 oz cooked shrimp, peeled, chopped
2 tbsp mayonnaise
1 tbsp Sriracha (adjust to taste)
1 tsp sesame oil
1 avocado, diced
1 small cucumber, cut into matchsticks
1 green onion, thinly sliced
1 sheet nori, cut into thin strips
1 tsp sesame seeds, toasted
1 tsp soy sauce (or tamari)

directions

I rinse the sushi rice until the water runs clear, then combine it with water in a saucepan. I bring it to a boil, reduce the heat, cover, and simmer for 18 minutes. After that, I let it sit off the heat for 10 minutes.

While the rice rests, I mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold it into the warm rice and let it cool slightly.

For the shrimp, I stir together the chopped pieces with mayonnaise, Sriracha, and sesame oil until everything is well coated.

To build the stacks, I use a food ring or a round mold. I press in a layer of seasoned rice, followed by the spicy shrimp, and then the diced avocado.

After removing the ring, I top the stack with cucumber matchsticks, green onion, nori strips, and sesame seeds. A quick drizzle of soy sauce finishes it off.

Servings and timing

This recipe makes 4 sushi stacks. Prep time is 20 minutes and cooking time is 18 minutes, for a total time of 38 minutes. Each serving is approximately 320 kcal.

Variations

Sometimes I swap shrimp for crab meat or cooked salmon for variety. I also like adding pickled ginger or a wasabi mayo drizzle for a different zing.

storage/reheating

These are best eaten fresh, but I can store leftovers in the fridge for up to a day. I keep the ingredients separate and assemble them just before eating to preserve the texture.

FAQs

Can I use raw shrimp instead of cooked?

I recommend using cooked shrimp for safety and convenience, but if I prefer raw, I make sure it’s sushi-grade and handled properly.

What’s the best rice to use?

I always use sushi rice because of its sticky texture, which helps the stacks hold their shape.

Can I make this ahead of time?

Yes, I prepare all components ahead and assemble right before serving for the freshest presentation.

Is there a dairy-free version?

Definitely. Just make sure to use a mayo that’s dairy-free, like avocado or vegan mayo.

What tools do I need?

A food ring mold makes stacking easy, but I’ve also used a cleaned tuna can with both ends removed—it works great!

Conclusion

Spicy Shrimp Sushi Stacks let me enjoy the taste of sushi without the fuss. They’re elegant, flavorful, and make a fun presentation for casual meals or gatherings. This dish always impresses with minimal effort.