If you’re craving all the flavor and wow-factor of sushi but want something fun, fuss-free, and totally doable at home, these Spicy Shrimp Sushi Stacks are about to rock your kitchen! Layered with zesty shrimp, creamy avocado, cool cucumber, and fluffy sushi rice, every bite will sweep you straight off your feet.
Why You’ll Love This Recipe
- Sushi-Inspired, No Rolling Required: All the flavors you love in sushi, stacked effortlessly for a restaurant-worthy presentation that’s way easier than traditional rolls.
- Customization Galore: You can easily swap shrimp for your favorite sushi-grade fish—or even make it vegetarian—to match everyone’s tastes.
- Big, Bold Flavors: Creamy, spicy shrimp with tangy, fresh veggies and savory furikake make every bite exciting and delicious.
- Showstopper Look, Weeknight Effort: Dramatic layers and vibrant colors make this perfect for parties, but it’s simple enough for any day of the week.
Ingredients You’ll Need
Making Spicy Shrimp Sushi Stacks is all about layering beautiful, fresh ingredients. Each one brings out the best in the others—delivering texture, color, and big flavor. Here’s what you’ll need and a few small tips to get you started!
- Short-grain rice: Essential for sticky, perfectly textured sushi rice—don’t be tempted to substitute!
- Rice vinegar, sugar & salt: These make the sushi rice tangy and a little sweet, just like your favorite sushi spot.
- Avocado (mashed): Brings buttery richness to balance the heat and play off the crunchy cucumber.
- Cucumber (diced): Adds crisp, cool crunch in every bite—a refreshing contrast!
- Lime juice: Keeps the avocado bright and green, while adding a subtle zesty lift.
- Cooked shrimp (diced): The star of the show! Use fresh or pre-cooked, peeled shrimp for quickest assembly.
- Mayonnaise & sriracha: The magic combo that makes your shrimp irresistibly creamy and spicy.
- Furikake: A Japanese seasoning with sesame, nori, and a touch of salt—it adds a savory, crunchy finish to your stacks.
Variations
The beauty of Spicy Shrimp Sushi Stacks is how easily you can tailor them! Swap ingredients, adjust the heat, or cater to dietary needs—the possibilities are endless and oh-so-delicious.
- Sushi-Grade Fish: Swap the shrimp for diced sushi-grade tuna or salmon for an extra-luxe (and totally classic) sushi vibe.
- Vegetarian Twist: Omit the shrimp and add diced mango, pickled radish, or even crispy tofu for a meat-free version that’s just as eye-catching.
- Tropical Touch: Layer in sweet diced mango or pineapple for a hit of juicy freshness and gorgeous color.
- Low-Carb Alternative: Use seasoned cauliflower rice in place of sushi rice for a lighter, grain-free stack.
How to Make Spicy Shrimp Sushi Stacks
Step 1: Cook & Season the Sushi Rice
Start by rinsing your short-grain sushi rice under cold water until it runs clear—this helps remove excess starch for the right sticky-but-not-gluey texture. Cook the rice with water, covered, until tender. While it’s still warm, gently fold in a mixture of rice vinegar, sugar, and salt. Let the seasoned rice cool slightly so it’s easy to handle and holds its shape in the stacks.
Step 2: Mix Up the Avocado & Cucumber
Mash the avocado and toss it with diced cucumber, lime juice, and a pinch of salt. The lime not only brightens the whole dish but keeps the avocado a gorgeous green until serving. This layer adds creamy richness and a cool crunch in every forkful.
Step 3: Prepare the Spicy Shrimp
Dice your cooked shrimp into bite-sized pieces, then mix them with mayonnaise and sriracha. Adjust the sriracha to your preferred spice level—taste as you go! This creamy, spicy mixture is truly the flavor bomb of Spicy Shrimp Sushi Stacks.
Step 4: Assemble the Sushi Stacks
Now the fun part: layering! Use either a cleaned, empty can with both ends removed or a greased one-cup measuring cup as your guide. Start with a layer of seasoned sushi rice, gently press down, then add the avocado and cucumber mix, and finally the spicy shrimp. Sprinkle with furikake before carefully lifting off the mold. Behold—restaurant-worthy Spicy Shrimp Sushi Stacks, right in your own kitchen!
Pro Tips for Making Spicy Shrimp Sushi Stacks
- Rice Matters Most: Rinse your sushi rice thoroughly—this really ensures each layer stays sticky enough to hold together, but light rather than heavy.
- Even Layering: When assembling, press each layer gently—not too firm, not too loose—to help your stack keep its shape (and impress on the plate!)
- Customize Your Heat: Start with the suggested sriracha and taste; if you like even more spice, add a touch more sriracha or a dash of chili oil to the shrimp mix.
- Stacking Tool Hacks: No ring mold? An empty soup can (both ends removed) or greased 1-cup measuring cup works wonders for perfect stacks.
How to Serve Spicy Shrimp Sushi Stacks
Garnishes
Finish your Spicy Shrimp Sushi Stacks with a generous sprinkle of furikake, a few extra sesame seeds, and maybe a drizzle of extra sriracha or spicy mayo. Add some thinly sliced scallions or nori ribbons for that true sushi-house flair. A subtle scattering of microgreens can take it over the top, making your stacks truly dazzling!
Side Dishes
These stacks are definitely the star, but they pair beautifully with light sides like seaweed salad, miso soup, or simple edamame. I also love serving them alongside a crisp Asian slaw or pickled ginger to balance the flavors and cleanse the palate between spicy bites.
Creative Ways to Present
For a fun twist, try making mini Spicy Shrimp Sushi Stacks in small shot glasses for a passable party app, or plate individual portions on cucumber rounds for bite-sized canapés. Or, stack up a dramatic tower and slice it like a cake—your guests will be wowed before they even taste!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store unstacked components separately in airtight containers—the rice, shrimp, and avocado-cucumber mix will all keep for a day in the fridge. Wait until just before serving to assemble for the best color and freshness.
Freezing
Freezing isn’t recommended for Spicy Shrimp Sushi Stacks, since the textures of avocado and cucumber will change. The rice and shrimp can technically be frozen in a pinch, but for the best sushi experience, keep everything fresh whenever possible!
Reheating
It’s best to enjoy Spicy Shrimp Sushi Stacks cold or at room temperature. If your rice is chilled and you’d like it a touch warmer, gently microwave it in short bursts until just lukewarm—never hot—then layer it with the chilled toppings.
FAQs
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Can I use raw fish instead of shrimp in sushi stacks?
Absolutely! Just make sure to use sushi-grade raw tuna or salmon for safety. Dice it and use in place of the shrimp for a stunning variation on Spicy Shrimp Sushi Stacks.
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How do I keep the sushi stacks from falling apart?
Pack each layer gently but firmly, making sure the rice is sticky enough and the filling isn’t too wet. A stack mold or greased measuring cup will help the stacks hold their shape beautifully!
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What is furikake, and is there a substitute?
Furikake is a Japanese seasoning made from sesame seeds, nori (seaweed), and salt—it adds savory crunch. If you can’t find it, mix toasted sesame seeds with crumbled nori and a pinch of salt for a similar effect.
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Can I make Spicy Shrimp Sushi Stacks ahead of time for a party?
You can prep all the components a few hours ahead and refrigerate separately. Assemble the stacks just before serving for the freshest flavors, brightest colors, and best texture.
Final Thoughts
If you’ve ever wanted a show-off sushi dish without a sushi chef’s skill, Spicy Shrimp Sushi Stacks are for you. They’re playful, fresh, and packed with flavor—perfect for impressing friends or treating yourself to something a little extraordinary, any night of the week. I can’t wait for you to give them a try!
Print
Spicy Shrimp Sushi Stacks Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing, Layering
- Cuisine: Japanese
- Diet: Gluten Free
Description
These Spicy Shrimp Sushi Stacks are a fun and flavorful twist on traditional sushi, featuring layers of seasoned rice, creamy avocado and cucumber, and spicy shrimp topped with furikake seasoning. Perfect for a sushi night at home!
Ingredients
For the sushi rice:
- 1 cup uncooked short-grained rice, well rinsed
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the avocado and cucumber layer:
- 1 cup avocado, mashed
- 1 cup cucumber, diced
- 1 tablespoon lime juice
- Salt to taste
For the spicy shrimp:
- 1/2 pound cooked shrimp, diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
For the stacks:
- 4 teaspoons furikake
Instructions
- For the sushi rice: Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit. Gently fold the mixture of the rice vinegar, sugar, and salt into the rice.
- For the avocado and cucumber layer: Mix everything.
- For the spicy shrimp: Mix everything.
- For the stacks: Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixture and a sprinkle of furikake. Option: Change the cooked shrimp with your favorite sushi meat like raw tuna, salmon, etc. Option: Add a layer of diced mango! Tip: Use an empty can of soup with both ends removed to stack the layers. Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.
Notes
- Furikake is a Japanese-style rice seasoning that typically contains toasted sesame seeds, salt, and shredded toasted nori.
Nutrition
- Serving Size: 1 stack
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 105mg
