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This spicy shrimp sushi stack is a fun and approachable way to enjoy sushi flavors without the fuss of rolling. It’s perfect for those nights when you’re craving something fresh, flavorful, and a little bit spicy but want to keep the prep simple.
I threw this together one busy evening when I was craving sushi but didn’t want to order in. The layers of spicy shrimp with cool avocado and cucumber quickly became a family favorite.
Ingredients
- Sushi rice: is the foundation for authentic texture and stickiness. Rinse well to remove excess starch for fluffier grains
- Rice vinegar: adds subtle acidity and enhances the rice flavor. Use quality seasoned rice vinegar if possible
- Shrimp: provides protein and cooks quickly, making this dish easy on weeknights. Fresh or frozen shrimp both work as long as they are peeled and deveined
- Sriracha sauce: brings heat and a kick of flavor. Adjust the amount to your preferred spice level
- Mayonnaise: adds creaminess to balance the spice and keep the shrimp moist
- Soy sauce: offers umami depth and seasoning for the shrimp and dipping
- Avocado: provides a creamy contrast that also adds a rich mouthfeel. Choose ripe but firm avocados for best stacking results
- Cucumber: adds crunch and freshness to balance the richness
- Nori sheets: contribute a classic sushi flavor and a bit of texture. Toasted for extra aroma
- Sesame seeds: bring nuttiness and a mild crunch. Toasting intensifies their flavor
- Green onions: add a bright, sharp finish that complements the richness and spice
Instructions
- Build The Rice:
- Rinse one cup of sushi rice in cold water until the water runs clear. This removes surface starch for perfect fluffy rice
- Build The Rice:
- Combine the rinsed rice with one and a quarter cups of water in a medium saucepan. Bring to a boil, then reduce heat to low and cover tightly. Simmer for 20 minutes without lifting the lid to cook the rice evenly
- Build The Rice:
- Remove from heat and let the rice rest covered for 10 minutes. This helps the rice finish steaming
- Season And Cool The Rice:
- Mix two tablespoons of rice vinegar with two teaspoons sugar and a half teaspoon salt in a small bowl until sugar dissolves
- Season And Cool The Rice:
- Fold the vinegar mixture gently into the cooked rice with a spatula, being careful not to mash the grains. Let the rice cool to room temperature before assembling to prevent wilting other ingredients
- Cook The Shrimp:
- Heat one tablespoon olive oil in a skillet over medium heat
- Cook The Shrimp:
- Add one pound peeled and deveined shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove from heat and let cool slightly
- Make The Spicy Shrimp Mix:
- In a large bowl, mix two tablespoons sriracha, one tablespoon mayonnaise, and one teaspoon soy sauce
- Make The Spicy Shrimp Mix:
- Add the cooked shrimp and toss to coat evenly with the spicy mayo sauce
- Assemble The Sushi Stacks:
- Cut two sheets of nori into small squares and place one square on a serving plate
- Assemble The Sushi Stacks:
- Add a layer of cooled sushi rice and press gently to form a compact disk
- Assemble The Sushi Stacks:
- Top with diced avocado and thinly sliced cucumber
- Assemble The Sushi Stacks:
- Add a few pieces of the spicy shrimp over the vegetables
- Assemble The Sushi Stacks:
- Repeat layering to desired height finishing with a sprinkle of toasted sesame seeds and chopped green onions on top
- Assemble The Sushi Stacks:
- Serve with extra soy sauce and sriracha on the side for dipping
My favorite part is the spicy shrimp layer. My kids loved the balance of heat and creaminess so much that it turned into a crowd-pleaser at every family gathering
Storage tips
Store leftover shrimp and rice separately in airtight containers in the refrigerator. Sushi rice is best eaten within 24 hours for optimal texture
Ingredient swaps
Swap shrimp with cooked crab meat or shredded cooked chicken for variety. Use vegan mayonnaise and omit shrimp for a vegetarian-friendly version with tofu or tempeh. Try substituting sriracha with a milder chili sauce or add a dash of smoked paprika for a smoky twist
Serving ideas
Serve these stacks alongside a simple seaweed salad or miso soup to round out the meal. Offer pickled ginger and wasabi for an authentic sushi bar feel. Pair with cold sake or a crisp white wine to complement the spice and freshness
This spicy shrimp sushi stack combines fresh and bold flavors into an easy-to-make dish that’s sure to impress. Enjoy the layering of textures and the balance of spice and creaminess in every bite.
Frequently Asked Recipe Questions
- → How is the sushi rice prepared for the stacks?
The sushi rice is rinsed until clear, then simmered with water, and finally gently folded with a mixture of rice vinegar, sugar, and salt to add subtle flavor and stickiness.
- → What gives the shrimp its spicy flavor?
The shrimp are coated in a mixture of sriracha sauce, mayonnaise, and soy sauce, which creates a spicy and creamy glaze.
- → Why are nori sheets used in small squares?
Small nori squares serve as a base for the stacks, providing a mild seaweed taste and helping hold the layers together while adding texture.
- → What toppings add texture and garnish to the stacks?
Toasted sesame seeds and chopped green onions are sprinkled on top, adding nutty flavor and a fresh bite.
- → Are there alternatives for serving alongside these stacks?
Extra soy sauce and sriracha are served on the side, allowing additional seasoning and heat according to taste preferences.