There's something magical about the spicy, savory aroma of shrimp sizzling in the kitchen, especially when you know it's going to be layered into a sushi stack that's as fun to look at as it is to eat. These Spicy Shrimp Sushi Stacks are the perfect blend of creamy, spicy, crunchy, and fresh — a total flavor explosion in every bite.

I first made these sushi stacks for a family game night when I wanted something a little fancy without all the effort of rolling sushi. Now, they're my go-to when I want a quick, impressive meal that everyone loves.

Not only are these sushi stacks incredibly delicious, but they're also quick to assemble, totally customizable, and much more budget-friendly than takeout. Let's dive right into why you'll be hooked!

Why You'll Love This Spicy Shrimp Sushi Stacks

Get ready to fall head over heels for this playful twist on classic sushi. Whether you're a sushi pro or a total beginner, these stacks are sure to win you over.

First, they're shockingly easy to make. Instead of fussing with seaweed and rolling mats, you simply layer all your favorite sushi ingredients into neat, colorful stacks. No special equipment needed!

Secondly, they're super customizable. Not a fan of shrimp? Swap it out for crab, tuna, or even tofu. You can also mix up the veggies or spice level to suit your taste.

These sushi stacks are also budget-friendly. Using cooked shrimp and pantry staples like rice and avocado means you can get that sushi fix without the hefty restaurant bill.

And finally, they are perfect for entertaining. Their vibrant colors and elegant layers make them a showstopper at parties, but they're casual enough for a quick weeknight dinner.

Next, let's go over the key ingredients you'll need.

Ingredients Notes

The beauty of these Spicy Shrimp Sushi Stacks lies in the balance of fresh, spicy, and creamy elements. Each ingredient is simple but essential to creating that perfect sushi flavor.

Shrimp are the star of the show. I recommend using medium-sized, cooked, peeled, and deveined shrimp. You can quickly sear them with a little oil, salt, and pepper for extra flavor if you like.

Sushi rice is a must for achieving that slightly sticky, tender texture. Make sure to season it with rice vinegar, sugar, and a pinch of salt after cooking for that authentic sushi flavor.

Avocado adds that irresistible creamy texture. Choose ripe, but firm avocados so they'll hold their shape when stacked.

Cucumber provides a crisp, refreshing bite that balances out the richness of the shrimp and avocado. Persian cucumbers or English cucumbers work best for their minimal seeds and tender skins.

Spicy Mayo brings the heat! A simple mix of mayonnaise and Sriracha creates that iconic spicy sushi flavor. Feel free to adjust the ratio depending on how spicy you like it.

You'll also want a measuring cup or small bowl to help mold your stacks into perfect rounds — no fancy sushi-making tools needed!

How To Make This Spicy Shrimp Sushi Stacks

Creating these sushi stacks is surprisingly straightforward and so satisfying!

Start by preparing your sushi rice. Rinse it thoroughly under cold water until the water runs clear, then cook according to package instructions. While still warm, mix in seasoned rice vinegar, sugar, and a pinch of salt. Let it cool slightly.

While the rice cooks, prepare your shrimp. If they're not already cooked, give them a quick sauté in a hot pan with a little oil until pink and opaque. Toss the cooked shrimp with a generous spoonful of spicy mayo.

Dice your avocado and cucumber into small cubes. Toss the avocado gently with a little lemon juice to prevent browning.

To assemble, lightly grease a ½-cup measuring cup. Layer about two tablespoons of diced cucumber on the bottom, followed by a layer of spicy shrimp, a layer of diced avocado, and then a generous scoop of sushi rice.

Press down gently but firmly with the back of a spoon to compact the layers. Carefully invert the cup onto a serving plate and gently tap to release the stack.

Garnish your stacks with a drizzle of extra spicy mayo, sesame seeds, sliced green onions, and a little nori or pickled ginger if desired. These colorful towers are ready to impress in under 30 minutes!

Storage Options

If you have leftovers (though that's rare in my house!), you can store the sushi stacks for later enjoyment.

Place the stacks in an airtight container and refrigerate for up to 24 hours. Keep in mind the avocado might brown slightly, but it will still taste delicious.

You can also store the components separately. Store the cooked shrimp, diced veggies, and rice each in separate containers for up to 2 days. Then assemble fresh stacks when ready to serve.

When reheating rice for a fresh stack, sprinkle it with a little water and microwave covered for 20-30 seconds to soften.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt.

For a different protein, try swapping the shrimp for cooked crab meat, spicy tuna, or even baked tofu for a vegetarian option.

If you want to boost the veggies, add layers of shredded carrots, thinly sliced radishes, or even edamame for extra color and crunch.

To make it gluten-free, be sure to use gluten-free soy sauce and double-check your Sriracha brand.

For a low-carb version, swap the sushi rice for finely riced cauliflower seasoned with a little rice vinegar. It still tastes amazing with all the toppings!

You can also adjust the spice level easily. Add more Sriracha for an extra kick, or tone it down by mixing the mayo with a little ketchup or honey for a milder, sweeter flavor.

Don't be afraid to experiment and make this recipe your own — that's half the fun!