There's something incredibly satisfying about biting into a Spicy Shrimp Sushi Stack — the layers of sticky sushi rice, creamy avocado, crunchy cucumber, and bold, spicy shrimp hit every craving in one perfect forkful. This is sushi reimagined: no rolling mats required, just vibrant layers stacked to impress.

I started making these sushi stacks during a summer heatwave when I couldn’t bear turning on the oven. They quickly became our go-to dinner for easy entertaining or sushi night at home. Fun, fresh, and totally customizable, they bring all the flavor of your favorite sushi bar, without the price tag or hassle.

Ready to shake up your sushi routine? Let’s talk about why this recipe belongs in your regular rotation.

Why You’ll Love This Spicy Shrimp Sushi Stack

Get ready to fall in love with a meal that’s as fun to eat as it is to make. These Spicy Shrimp Sushi Stacks check all the boxes: bold flavor, easy prep, and totally stunning on the plate.

First off, they’re incredibly easy to make. No special equipment or sushi-rolling skills needed — just a measuring cup and a little layering action. These stacks come together in under 30 minutes, making them weeknight- and weekend-worthy.

They’re also budget-friendly. Traditional sushi can be pricey, but with this recipe, you’re using pantry staples and frozen shrimp to create a dish that feels upscale without the splurge.

Customizable and family-friendly, these stacks are perfect for picky eaters or adventurous ones. Don’t like spice? Skip the sriracha. Prefer crab over shrimp? Go for it! You can even make it vegetarian with tofu or extra veggies.

And let’s not forget how visually impressive they are. Serve these at your next dinner party or date night, and you’ll have people thinking you moonlight as a sushi chef.

These stacks are more than just a recipe — they’re an experience, and the next section will show you exactly how to build them.

Ingredient Notes

The beauty of these Spicy Shrimp Sushi Stacks lies in their vibrant, simple ingredients. Each layer brings something fresh to the table, creating a balanced bite that’s creamy, spicy, tangy, and satisfying.

Sushi rice forms the base of the stack. You’ll want short-grain white rice, cooked and seasoned with a touch of rice vinegar, sugar, and salt. This gives it that sticky, slightly tangy flavor you associate with sushi. Let the rice cool a bit before layering so it holds its shape well.

Cooked shrimp is the star of the show. I like to use frozen, tail-off shrimp, thawed and chopped into bite-sized pieces. Toss it with mayonnaise and sriracha for a spicy, creamy coating that rivals your favorite spicy roll.

Avocado adds a rich, buttery element that complements the heat from the shrimp. Dice it right before assembling to keep it fresh and green. A squeeze of lime helps prevent browning and adds a zesty kick.

Cucumber brings a refreshing crunch to balance out the softer textures. Peel it or don’t — totally up to you — but dice it finely so it stacks neatly. Its clean flavor helps balance the richness of the other ingredients.

You’ll also want soy sauce, sesame oil, and rice vinegar for drizzling and flavoring. A drizzle of spicy mayo or a sprinkle of sesame seeds on top really finishes the dish.

No fancy equipment here — all you need is a 1-cup measuring cup or ramekin to shape your stacks, and a sharp knife for prep.

How To Make This Spicy Shrimp Sushi Stack

Making your own Spicy Shrimp Sushi Stacks is surprisingly simple, and honestly, kind of fun. It’s like building sushi towers — and you get to eat the results.

Start by preparing your sushi rice. Cook your rice according to package directions, then mix it with rice vinegar, a pinch of sugar, and a little salt while still warm. Stir gently to avoid mashing the grains, then let it cool slightly while you prep everything else.

Next, make the spicy shrimp mixture. Chop the shrimp into small pieces and toss with mayonnaise and sriracha until well coated. You can add a little lime juice or garlic powder here for extra depth. Taste and adjust spice levels to your liking.

Now prep the avocado and cucumber. Dice the avocado and toss it with lime juice to keep it green and vibrant. Dice the cucumber finely for a crisp, clean crunch in every bite.

To assemble, spray the inside of a 1-cup measuring cup with a bit of nonstick spray. Start by layering in the spicy shrimp, followed by avocado, then cucumber, and finally the sushi rice. Press each layer gently but firmly to help it hold together.

Flip the measuring cup onto a plate and gently tap or shake to release the stack. It should slide out in one neat column. Top with a drizzle of spicy mayo, soy sauce, and sesame seeds. Optional garnishes like sliced green onion or nori strips take it over the top.

From start to finish, this recipe takes about 25–30 minutes, and the results are as beautiful as they are delicious.

Storage Options

These Spicy Shrimp Sushi Stacks are best enjoyed fresh, but with the right storage, you can prep parts of them in advance or save leftovers for later.

If you need to store leftovers, wrap each stack tightly with plastic wrap and store in the fridge. They’ll keep for about 1–2 days, though the avocado may start to brown slightly. A squeeze of lime juice before wrapping can help preserve its color.

For meal prep, you can store each component separately in airtight containers. Cook and season the rice, chop the shrimp and mix with sauce, and prep the veggies — just keep everything chilled until ready to assemble.

If stacking ahead of time, keep them in a shallow container with a lid to avoid squishing. Be sure the stacks are fully chilled if transporting.

To reheat the rice (if desired), use a damp paper towel over the bowl and microwave in short intervals. Just be cautious — sushi rice is best cold or room temp, so reheating may change the texture.

Variations and Substitutions

One of the best things about Spicy Shrimp Sushi Stacks is how adaptable they are. Whether you're out of a certain ingredient or just looking to try something new, there are endless ways to make this recipe your own.

Not into shrimp? Try using imitation crab or real lump crab for a California roll-inspired version. It’s sweet, tender, and pairs perfectly with creamy avocado and cucumber.

For a vegetarian twist, swap the shrimp for crispy tofu or even marinated mushrooms. The spicy mayo still works wonders, and you'll keep all the flavor without any seafood.

Looking to lighten things up? Use Greek yogurt instead of mayo in your spicy sauce. You’ll get that same creamy texture with a little extra tang and protein.

You can also play with the base. Try cauliflower rice for a low-carb option or mix in a bit of quinoa for added texture and nutrition.

Finally, mix up the toppings! Add pickled ginger, a sprinkle of furikake, or a dollop of wasabi for a traditional sushi bar finish.

Don’t be afraid to experiment — these stacks are super forgiving, and every version offers a new flavor adventure.