Spicy Shrimp Sushi Stacks

If you have ever craved the fresh bite of sushi but wished for something a little more creative and easy to assemble at home, these Spicy Shrimp Sushi Stacks will become your new favorite. Layered with seasoned rice, spicy shrimp, creamy avocado, and crisp cucumber, this recipe packs bold Japanese flavors into a playful stacked presentation that is sure to impress at any gathering or weeknight dinner.

Every time I make this for my family it gets devoured in minutes and the presentation always earns compliments at potlucks or picnics.

Gather Your Ingredients

• Sushi rice: Tender sticky rice soaks up flavor and provides the base Select short grain Japanese rice for true sushi texture and rinse thoroughly
• Shrimp: Fresh and plump protein that soaks up the spicy kick Look for peeled and deveined shrimp for convenience Wild caught has the best flavor
• Sriracha sauce: Delivers heat and tang Use your favorite brand and adjust to taste for more or less spice
• Mayonnaise: Brings creamy richness and helps mellow the spice Choose Japanese mayonnaise if available for extra flavor
• Avocado: Sliced creamy layers add richness and color Pick ripe but firm avocados without dark spots
• Cucumber: Adds a refreshing crisp bite Peel and slice thin for best layering Crunchy Persian or English cucumbers work best
• Rice vinegar: Infuses the rice with tangy brightness Choose unseasoned rice vinegar for cleaner taste
• Sugar: Balances the acidity and rounds out the rice flavor Fine white sugar dissolves quickly into rice
• Salt: Essential for seasoning both rice and shrimp Use fine sea salt for even distribution
• Nori sheets: Toasted seaweed strips add true sushi flavor and visual flair Select sushi grade and slice into thin ribbons

How to Make It

Prepare the Rice:

Rinse the sushi rice in several changes of cold water until the water runs clear This removes extra starch to prevent gummy rice

Cook and Season Rice:

Follow the package directions to cook the rice Once cooked while hot stir in the rice vinegar sugar and a generous pinch of salt Spread out on a tray to cool slightly so grains stay separate and the mixture becomes sticky and glossy

Mix the Spicy Shrimp:

In a bowl combine peeled deveined shrimp with sriracha and mayonnaise Toss thoroughly so all shrimp are evenly coated Let sit for 10 minutes so flavors meld

Slice Vegetables:

Halve and pit the avocado then slice into thin even wedges Slice the cucumber into paper thin half moons or ribbons These create clean pretty layers

Layer in Mold:

Place a stacking mold or clean metal ring on your serving plate Add a layer of seasoned sushi rice Pack gently to form a solid base Next add a layer of the spicy shrimp mixture pile it high but keep edges tidy Place a layer of avocado and then cucumber Repeat with remaining ingredients until your mold is full leaving a little space on top for garnishes

Unmold and Serve:

Carefully lift mold to reveal the layered stack Make any touch ups as needed Top with nori strips or extra shrimp if desired Serve immediately while fresh

My kids love helping with the stacking steps and everyone gets creative designing their own stack The combination of spicy shrimp and cool avocado is always the first to disappear from our table

Flavor Boosters

Keep leftovers in an airtight container in the fridge for up to one day for best texture The rice may harden slightly after refrigeration To maintain the best flavor assemble stacks just before serving If needed you can prep rice shrimp and veggies ahead and store each separately

Serving Suggestions

Serve with tamari or soy sauce on the side for extra umami A side of miso soup or edamame makes a great Japanese-inspired meal Pickled ginger or wasabi are traditional touches that elevate the presentation Add fresh herbs like chives or cilantro for a twist

Creative Twists

Swap shrimp for crab meat or flaked cooked fish for a different seafood flavor For a vegetarian version use marinated tofu or roasted sweet potato in place of shrimp You can adjust spice by swapping sriracha for your preferred chili sauce or omitting it for a mild option

Serve immediately and enjoy the vibrant flavors and textures in every colorful bite.

Common Questions About the Recipe

→ How spicy are these stacks?

The level of heat depends on the amount of sriracha used. Add more or less to suit your preference.

→ Can I substitute shrimp?

Yes, marinated tofu or cooked chicken make excellent alternatives for different dietary needs.

→ What is the best way to layer the ingredients?

Layer rice at the bottom, then spicy shrimp, avocado, cucumber, and repeat until the mold is full for the best look and taste.

→ Is this dish gluten free?

Yes, all the core ingredients are gluten free. Just use gluten-free soy sauce if desired.

→ How do I serve these stacks?

Carefully remove the mold before garnishing with nori strips. Serve immediately with dipping sauces.