I first tried these Spicy Shrimp Sushi Stacks on a weeknight when I wanted sushi vibes without the fuss of rolling. They’re playful, visually impressive, and deliver spicy-sweet shrimp, seasoned sushi rice, creamy avocado, and crisp cucumber in neat layered stacks — perfect for date nights, casual dinner parties, or when you want something quick and elevated. If you like bold, compact dishes that assemble fast and look restaurant-ready, this one’s for you. For more quick saucy ideas to pair with simple proteins, you might enjoy this take on a pantry shortcut for barbecue sauces: https://savorousrecipe.com/barbecue-sauce-from-jelly-irresistibly-easy-delicious/.
Why you’ll love this dish
These stacks give you everything people search for when they want sushi without rolling: texture contrast, bright acidity, creamy elements, and a spicy kick. They’re fast to assemble once the rice and shrimp are ready, and they make a striking appetizer or main.
“A perfect balance of heat, creaminess, and crunch — looks like sushi, eats like comfort food.” — a quick-test review from friends who can’t stop asking for the recipe.
Reasons to try it:
- Fast assembly after basic prep.
- Great for small gatherings — stack, unveil, and serve.
- Easier for picky eaters than traditional sushi rolls.
- Customizable: swap proteins or make vegetarian versions.
Step-by-step overview
You’ll rinse and cook sushi rice, season it with rice vinegar, sugar, and salt, cook and toss shrimp in a sriracha-mayo mix, then layer rice, spicy shrimp, avocado, and cucumber in a mold. Remove the ring for a tidy tower and finish with nori strips. The firmest work is cooking rice and shrimp; once they’re done the stacks come together in minutes.
What you’ll need
- 1 cup sushi rice (short-grain)
- 1 lb shrimp, peeled and deveined (medium, tails off)
- 2 tbsp sriracha sauce
- 1 tbsp mayonnaise (use Japanese mayo like Kewpie for extra umami)
- 1 avocado, sliced
- 1 cucumber, thinly sliced (English or Persian works well)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- Salt to taste
- Nori sheets, cut into thin strips (for garnish)
Ingredient notes and substitutions:
- Shrimp: if you prefer, use chopped cooked crab, canned tuna, or roasted tofu for a vegetarian option.
- Rice vinegar: you can replace with seasoned rice vinegar if you have it — reduce sugar slightly.
- Mayo: swap for Greek yogurt for a lighter dressing, though flavor will shift.
- If you want other inspiration for wholesome protein mains to pair with rice ideas, see this creamy pork chops recipe for techniques on saucing and managing skillet-cooked proteins: https://savorousrecipe.com/how-to-make-creamy-pork-chops-over-dirty-rice-easy-delicious/.
Step-by-step instructions
- Rinse the sushi rice under cold water until the water runs clear — this removes excess starch and prevents gummy rice.
- Cook the rice according to package instructions (usually 1 cup rice to 1–1¼ cups water for short-grain). Bring to a boil, then simmer covered 12–15 minutes. Let rest 10 minutes with lid on.
- While the rice cooks, dissolve 1 tbsp sugar and a pinch of salt into 2 tbsp rice vinegar. Fold this seasoning gently into the hot rice. Spread the rice on a tray to cool to room temperature (don’t refrigerate — it firms up too much).
- Pat the shrimp dry. Heat a tablespoon of oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side (depending on size) until opaque and cooked through (internal temp 145°F / 63°C). Remove and let cool slightly.
- In a bowl, combine cooked shrimp, 2 tbsp sriracha, and 1 tbsp mayonnaise. Toss until evenly coated. Taste and adjust heat or mayo for creaminess.
- Place a stacking mold or a clean metal ring (about 2.5–3 inches) on a plate. Press a layer of rice into the bottom (about ¼–⅓ inch), then a layer of the spicy shrimp mixture, then avocado slices, then cucumber. Repeat gently to fill the ring, finishing with rice or avocado for a pretty top.
- Carefully lift the ring straight up to release the stack.
- Garnish with nori strips, a drizzle of extra sriracha mayo, sesame seeds, or finely sliced scallions. Serve immediately.
Quick timing: prep and cook rice 30–40 minutes (including cooling), shrimp 10 minutes, assembly 5–10 minutes.
Best ways to enjoy it
- Serve as an appetizer: make small stacks using a smaller ring or biscuit cutter.
- As a main: pair with a simple miso soup or a crisp seaweed salad.
- Garnishes: toasted sesame seeds, sliced scallions, thinly sliced jalapeño, microgreens, or a spoonful of tobiko (flying fish roe) for texture and pop.
- Pair drinks: a cold lager or a dry sake complements the spicy mayo and vinegared rice.
Storage and reheating tips
- Assembled stacks: eat immediately. The rice firms and avocado browns, so assembly is best right before serving.
- Components separately: keep rice in an airtight container at room temp for up to 4 hours; refrigerate only if storing longer — it will become firmer. Cooked shrimp keep 3 days in the fridge in a sealed container. Avocado slices should be used the same day.
- Reheating rice: gently steam or microwave with a damp paper towel for 20–30 seconds to soften. Do not freeze assembled stacks — texture and avocado suffer.
- Food safety: if you’re serving outdoors, don’t leave seafood at room temp for more than 2 hours (1 hour if >90°F/32°C).
Pro chef tips
- Don’t skip rinsing the rice — it’s the single biggest factor for good texture.
- Cool rice to near room temperature before assembly; warm rice will wilt avocado and cucumber.
- Use a flexible plastic ring or a cleaned metal biscuit cutter lined with plastic wrap for easy release.
- Adjust shrimp cook time by size: tiny shrimp need only 1–2 minutes, larger shrimp 3–4 minutes per side.
- If you want to prep parts ahead: cook shrimp and season rice a few hours before service, keep chilled separately, and assemble right before guests arrive.
- For plating inspiration and creative presentation ideas, check out this nostalgic take on plating and homey recipes: https://savorousrecipe.com/how-to-make-delicious-1980s-chicken-dishes-at-home/.
Creative twists
- Spicy tuna stack: swap spicy shrimp for spicy tuna tartare (use sushi-grade tuna and fold with sriracha-mayo and sesame oil).
- Vegetarian: use grilled marinated tofu or smashed spicy chickpeas in place of shrimp.
- Tropical: add mango slices and a lime-sriracha drizzle for a fruity contrast.
- Crunch layer: add tempura flakes or crushed rice crackers between layers for crunch.
- Low-carb: skip the rice and make layered shrimp, avocado, and cucumber towers served in lettuce cups.
Common questions
Q: Do I cook the shrimp or use raw shrimp?
A: Cook the shrimp. The original quick mix can suggest raw ingredients, but for food safety you should cook shrimp until opaque and firm (internal temp 145°F / 63°C). If you want a raw seafood option, use sushi-grade tuna or yellowtail from a trusted supplier.
Q: How long does the rice last?
A: Cooked sushi rice kept in the fridge in an airtight container will last up to 24–48 hours but will lose ideal texture. Best to use rice the same day for freshest mouthfeel.
Q: Can I make these ahead for a party?
A: Prep components ahead (rice, cooked shrimp, sliced cucumber), but assemble stacks right before serving. Avocado browns quickly — store with a squeeze of lime and assemble last minute.
Q: What can I use instead of sriracha?
A: Use any chili-garlic sauce or gochujang thinned with a little water or rice vinegar. Adjust sweetness and salt to taste.
Q: Are these safe for kids?
A: Yes, reduce or omit sriracha to lower heat. The deconstructed stack format often appeals to children since they can pick preferred layers.
Conclusion
If you want more seafood inspiration in a sushi-like format, check out this piece on Delicious Tuna Sashimi & Spicy Tuna Sushi in Oahu for plating and flavor ideas. For minimalist plating and the art of simple presentation that elevates small dishes like these stacks, see THE MINIMALIST; The Appetite Waits For No Bird – The New York Times.
Spicy Shrimp Sushi Stacks
Ingredients
Rice and Seasoning
- 1 cup sushi rice short-grain
- 2 tbsp rice vinegar or seasoned rice vinegar
- 1 tbsp sugar
- Salt to taste
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined medium, tails off
- 2 tbsp sriracha sauce
- 1 tbsp mayonnaise use Japanese mayo like Kewpie for extra umami
Vegetables
- 1 avocado, sliced
- 1 cucumber, thinly sliced English or Persian works well
Garnishes
- Nori sheets cut into thin strips for garnish
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions, usually about 1 cup rice to 1–1¼ cups water for short-grain.
- Once cooked, let the rice rest for 10 minutes with the lid on.
- Fold the seasoning mixture of rice vinegar, sugar, and salt into the hot rice.
- Spread the rice on a tray to cool to room temperature.
Cooking Shrimp
- Pat the shrimp dry and heat oil in a skillet over medium-high heat.
- Sear shrimp for 1–2 minutes per side until opaque and fully cooked. Let cool slightly.
- Toss the cooked shrimp with sriracha and mayonnaise until evenly coated.
Assembly
- Use a stacking mold or metal ring to assemble layers: press a layer of rice, then spicy shrimp, avocado, and cucumber.
- Repeat layers and finish with rice or avocado on top.
- Carefully lift the ring to release the stack.
- Garnish with nori strips and serve immediately.