There's something undeniably satisfying about biting into a perfectly balanced sushi stack—creamy, spicy, crunchy, and fresh all in one mouthful. These Spicy Shrimp Sushi Stacks bring all those flavors and textures together in a way that’s both elegant and incredibly easy to pull off at home.

I first made these on a lazy Sunday when I was craving sushi but didn’t want to deal with rolling mats or fussy techniques. One stack in, and I was hooked. Not only are they faster than traditional sushi, but they’re fun to assemble, totally customizable, and guaranteed to impress guests or picky eaters alike.

Let’s dive into what makes this recipe a true weeknight winner.

Why You'll Love This Spicy Shrimp Sushi Stacks Recipe

Get ready to fall in love with the easiest sushi-style dish you've ever made. These Spicy Shrimp Sushi Stacks pack all the flavor of your favorite spicy rolls—without the hassle of rolling.

First of all, they’re incredibly quick and easy to make. From start to finish, you can have these ready in just 30 minutes. The hardest part is cooking the rice, and even that can be prepped ahead of time.

They’re also totally customizable. Whether you're swapping out shrimp for crab, salmon, or tofu, or adding sliced mango or jalapeños, these stacks adapt beautifully to what you love—or what’s in your fridge.

Another big win: they’re budget-friendly. Sushi takeout can add up fast, but this recipe lets you enjoy restaurant-style flavors without the steep price tag. Most of the ingredients are pantry staples or easy to grab at your local grocery store.

Best of all, they’re just plain fun. Kids love helping layer them, and they make for a stunning appetizer or main dish at dinner parties. Think of them as the build-your-own taco night of sushi—only way fancier.

Ready to see how these flavorful stacks come together? Let’s break it down.

Ingredients Notes

The magic of these Spicy Shrimp Sushi Stacks lies in how each layer complements the next. You get creaminess, spice, freshness, and crunch in every bite—and it’s all thanks to the right ingredients working together.

Sushi rice forms the base of each stack. Look for short-grain Japanese rice, which is stickier and perfect for shaping. Season it with a bit of rice vinegar, sugar, and salt to give it that signature sushi flavor. Let it cool slightly before layering so it holds its shape and doesn’t melt the avocado.

Shrimp are the star protein here. I like using small to medium peeled, deveined shrimp and giving them a quick sauté with sesame oil and soy sauce. You can use pre-cooked shrimp to save time, but cooking them fresh gives them a much better texture and flavor.

Avocado adds that rich, creamy element every sushi roll needs. Make sure it’s ripe but still firm enough to hold its shape. A gentle mash with lime juice and a pinch of salt makes it easier to layer and helps prevent browning.

Spicy mayo brings the heat and ties everything together. A simple mix of mayonnaise and Sriracha, it’s zesty, creamy, and just spicy enough without overpowering the shrimp. Drizzle it between layers or over the top for a beautiful (and delicious) finish.

You’ll also want some crunch—and that’s where cucumber and crispy fried onions come in. Diced cucumber adds freshness and texture, while the onions give it a salty, irresistible crunch that mimics tempura flakes.

No special tools are required, but a 1-cup measuring cup or ramekin makes assembling the stacks a breeze. Just layer, press, and flip for that restaurant-worthy look.

How To Make This Spicy Shrimp Sushi Stacks Recipe

Making these stacks is easier than it looks, and the final result is so worth the few extra steps. Let’s walk through the process together.

Start by cooking your sushi rice. Rinse it until the water runs clear, then cook it according to package instructions. Once done, mix it with rice vinegar, sugar, and a pinch of salt. Set it aside to cool slightly—you don’t want it too hot when building the stacks.

Next, prep the shrimp. Heat a pan over medium heat and add a drizzle of sesame oil. Toss in your shrimp with a splash of soy sauce and cook for 2-3 minutes per side, until pink and lightly golden. If using pre-cooked shrimp, just sauté quickly to warm and season them. Let them cool while you prep the other layers.

Mash your avocado in a small bowl with lime juice and a pinch of salt. You want it smooth enough to spread but still chunky for texture. Dice the cucumber and have your spicy mayo ready to go—this is just mayo mixed with Sriracha to your preferred heat level.

Now comes the fun part: stacking. Lightly grease a 1-cup measuring cup or ramekin. Start by adding a layer of rice and press it down firmly with the back of a spoon. Add a layer of cucumber, then the mashed avocado, and finally the shrimp. Press each layer gently as you go. Invert the cup onto a plate and give it a tap—your beautiful stack should slide right out.

Drizzle the top with spicy mayo and sprinkle on crispy fried onions and a few sesame seeds for garnish. You can also add chopped scallions or a splash of soy sauce for extra flavor.

From start to finish, these stacks take about 30 minutes to make. They’re ideal for weeknights, but pretty enough for entertaining—and best of all, you can make several at once for a fun DIY sushi night.

Storage Options

While these stacks are best served fresh, you can store leftovers with a little care. If you're planning to make them ahead of time, assemble the components separately and build the stacks just before serving to keep everything crisp and vibrant.

Cooked shrimp will keep in an airtight container in the fridge for up to 2 days. Be sure to cool it completely before sealing to maintain the best texture.

The sushi rice can be made a day in advance. Let it cool to room temperature, then store it in a sealed container. To revive it, sprinkle with a bit of water and microwave for 10-15 seconds before stacking.

Avocado doesn’t hold up well once mashed, so it’s best to prepare it right before assembling. If you must make it in advance, store it with plastic wrap pressed directly against the surface to minimize browning.

To reheat, simply microwave the shrimp and rice for a few seconds (if desired), but these are typically enjoyed chilled or at room temperature. Avoid reheating once the stack is assembled, as it can affect the textures.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you're avoiding certain ingredients or just want to mix things up, there are plenty of ways to personalize your sushi stacks.

Swap the shrimp for cooked crab, imitation crab, or even flaked salmon. For a vegetarian version, try tofu cubes marinated in soy sauce and pan-fried for a crispy bite.

Change up the spicy mayo by adding a touch of wasabi paste or a squeeze of lemon juice. You can also substitute Greek yogurt for mayo if you're looking for a lighter option.

Add fruit for a tropical twist. Sliced mango or pineapple pairs beautifully with the spice and saltiness of the dish and brings a refreshing sweetness to every bite.

If you’re not a fan of sushi rice, use quinoa or cauliflower rice for a lower-carb option. Just make sure to season it well to replicate that sushi-like flavor.

You can even turn these into bite-sized appetizers by building mini stacks using a cookie cutter or silicone muffin mold. Perfect for parties, and just as tasty as the full-sized version.

Don’t be afraid to get creative! This recipe is endlessly adaptable, so play around and make it your own. You might just stumble onto your new signature dish.