Craving something bold, spicy, and fun for dinner? These Spicy Shrimp Sushi Stacks are a fun and delicious twist on classic sushi rolls! 🍣🔥 Packed with layers of seasoned sushi rice, creamy avocado, crisp cucumbers, and spicy shrimp tossed in sriracha mayo, this shrimp sushi dish is as easy as it is impressive. No rolling required—just stack and enjoy! Whether you’re a fan of sushi recipes homemade or looking for your next favorite sushi stacks recipe, this one’s a guaranteed hit for dinner parties or a cozy night in. Dive into the flavor of your favorite spicy shrimp sushi, stacked high and full of texture.
Why You’ll Love These Spicy Shrimp Sushi Stacks
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No Sushi Skills Needed – No bamboo mats or rolling required!
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Quick & Easy – From prep to plate in just 25 minutes.
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Customizable – Use spicy tuna, crab, tofu, or even mango for fun variations.
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Restaurant-Worthy Presentation – These stacks are seriously Instagrammable.
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Bold Flavor Combo – Creamy, spicy, savory, and a touch of sweet.
Whether you’re making dinner for one or hosting a sushi-themed night with friends, these Spicy Shrimp Sushi Stacks deliver all the flavor without the fuss.
Ingredients You’ll Need to Make Spicy Shrimp Sushi Stacks
For the Shrimp:
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1 lb shrimp, peeled & deveined
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1 tbsp soy sauce
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1 tsp sesame oil
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½ tsp garlic powder
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½ tsp ground ginger
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1 tsp sriracha (adjust to taste)
For the Sushi Rice:
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2 cups cooked sushi rice
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1 tbsp rice vinegar
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1 tsp sugar
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½ tsp salt
Spicy Mayo:
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¼ cup mayonnaise
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1 tbsp sriracha
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1 tsp lime juice
Avocado Layer:
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1 ripe avocado, mashed
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½ tsp lime juice
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Pinch of salt
Toppings & Garnish:
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Sesame seeds
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Sliced green onions
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Furikake (optional)
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Extra sriracha or soy sauce
How to Make Spicy Shrimp Sushi Stacks (Step-by-Step)
1. Prepare the Sushi Rice
Cook your sushi rice and stir in rice vinegar, sugar, and salt while it’s still warm. Set aside to cool.
2. Sauté the Shrimp
Heat sesame oil in a skillet over medium heat. Toss shrimp with soy sauce, garlic powder, ginger, and sriracha. Sauté 2–3 minutes per side until pink and cooked through.
3. Mix the Spicy Mayo
Combine mayo, sriracha, and lime juice in a small bowl. Taste and adjust the heat level.
4. Mash the Avocado
Mash avocado with lime juice and a pinch of salt until smooth and creamy.
5. Assemble the Sushi Stacks
Use a greased 1-cup measuring cup or food ring mold:
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Press in a layer of sushi rice
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Spread the mashed avocado evenly
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Add the cooked shrimp
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Invert onto a plate and gently lift
6. Drizzle & Garnish
Top each stack with spicy mayo, sesame seeds, green onions, and furikake. Add a little extra sriracha for a fiery finish!
How to Serve Spicy Shrimp Sushi Stacks
These sushi stacks are incredibly versatile and can be styled for any occasion:
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On a Plate – Neatly stacked and topped with garnishes.
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With Wonton Chips – Serve with crispy wonton chips for scooping.
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Mini Stacks – Use mini molds for cute, bite-sized appetizers.
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Over Greens – Serve on a bed of seaweed salad or mixed greens.
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As a Deconstructed Sushi Bowl – Skip the stack and layer everything in a bowl.
Recipe Tips & Variations
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Make it Low-Carb – Swap rice for cauliflower rice.
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Use Pre-Cooked Shrimp – Just season and warm them up.
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Add Crunch – Toss in some cucumber slices or tempura flakes.
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Try Other Proteins – Spicy tuna, crab, salmon, or even tofu.
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Tone Down the Heat – Reduce sriracha or use a mild chili sauce.
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Boost Flavor – Add a splash of ponzu or eel sauce.
FAQs
Can I make these ahead of time?
Yes, prep all components ahead, but stack just before serving for the best texture.
Can I use frozen shrimp?
Definitely! Thaw, pat dry, and cook as instructed.
Are they spicy?
Mild to medium heat—but easily adjustable. Just reduce or increase the sriracha!
Can I skip the rice?
For a low-carb option, use cauliflower rice or build the stack over greens.
What’s the best mold to use?
A 1-cup measuring cup or metal food ring works perfectly.
Nutrition Info (Per Stack)
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Calories: 370
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Protein: 20g
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Carbs: 45g
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Fat: 12g
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Conclusion
Whether you’re planning a sushi night at home or just want something new for dinner, Spicy Shrimp Sushi Stacks are the perfect way to bring bold flavor to the table—without rolling a single thing.
Ready to stack, serve, and savor? Let’s roll—no sushi mat needed! 🍣
Spicy Shrimp Sushi Stacks
Ingredients
For the Shrimp:
- 1 lb shrimp peeled & deveined
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 tsp sriracha adjust to taste
For the Sushi Rice:
- 2 cups cooked sushi rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
Spicy Mayo:
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
Avocado Layer:
- 1 ripe avocado mashed
- ½ tsp lime juice
- Pinch of salt
Toppings & Garnish:
- Sesame seeds
- Sliced green onions
- Furikake optional
- Extra sriracha or soy sauce
Instructions
- Prepare the Sushi Rice: Cook your sushi rice and stir in rice vinegar, sugar, and salt while it's still warm. Set aside to cool.
- Sauté the Shrimp: Heat sesame oil in a skillet over medium heat. Toss shrimp with soy sauce, garlic powder, ginger, and sriracha. Sauté 2–3 minutes per side until pink and cooked through.
- Mix the Spicy Mayo: Combine mayo, sriracha, and lime juice in a small bowl. Taste and adjust the heat level.
- Mash the Avocado: Mash avocado with lime juice and a pinch of salt until smooth and creamy.
- Assemble the Sushi Stacks: Use a greased 1-cup measuring cup or food ring mold: Press in a layer of sushi rice. Spread the mashed avocado evenly. Add the cooked shrimp. Invert onto a plate and gently lift
- Drizzle & Garnish: Top each stack with spicy mayo, sesame seeds, green onions, and furikake. Add a little extra sriracha for a fiery finish!
Notes
- Make it Low-Carb – Swap rice for cauliflower rice.
- Use Pre-Cooked Shrimp – Just season and warm them up.
- Add Crunch – Toss in some cucumber slices or tempura flakes.
- Try Other Proteins – Spicy tuna, crab, salmon, or even tofu.
- Tone Down the Heat – Reduce sriracha or use a mild chili sauce.
- Boost Flavor – Add a splash of ponzu or eel sauce.
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