There was a moment in my kitchen when I finally nailed the Spicy Shrimp Sushi Stacks recipe I’d been tinkering with for weeks. At first, the layers just wouldn’t hold together, and the spicy mayo lacked that kick I craved. But after a couple of tries, things clicked—the perfect balance of spicy and savory, with those easy sushi stack layers coming together in a neat, mouthwatering tower. That breakthrough made the Spicy Shrimp Sushi Stacks an instant favorite, a recipe I now bake again and again. Every time I serve it, it brings this happy buzz to the table that feels both fresh and cozy.
I love how this layered sushi appetizer fits into my baking life—it’s a special treat that’s surprisingly simple but feels fancy enough for guests. It’s like my little secret for when I want to impress without stress. Plus, the spicy shrimp sushi stacks recipe offers this lovely mix of flavors and textures that make each bite exciting. I always find myself reaching for it as a go-to when friends come over or when I just want something a bit different on a weeknight.
If you’ve been curious about spicy seafood sushi stacks or want to try your hand at shrimp sushi stacks with spicy mayo, this recipe is a welcoming starting point. The easy sushi stack layers are really approachable, with ingredients you can find at most markets. I’m excited to share exactly how I make my Spicy Shrimp Sushi Stacks come out just right, so you can enjoy that satisfying moment of pulling the perfect stack out of your kitchen. Trust me, once you try it, you’ll want to keep this recipe close too.
What You’ll Need for This Spicy Shrimp Sushi Stacks:
- 1 cup sushi rice (uncooked)
If you don’t have sushi rice, short-grain rice works beautifully in these spicy shrimp sushi stacks too. - 2 cups water
You can find sushi rice and seaweed sheets at most grocery stores, especially in the Asian food aisle. - 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces cooked shrimp, chopped
If shrimp isn’t your go-to, spicy seafood sushi stacks also work well with cooked crab or even tofu for a vegetarian twist. - 1/4 cup mayonnaise
- 1 tablespoon Sriracha (adjust more or less to your heat preference)
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1 sheet nori (seaweed), cut into small squares for layers
- 1 tablespoon toasted sesame seeds
- 1 small cucumber, thinly sliced
- Green onions, chopped, for garnish
This spicy shrimp sushi stacks recipe uses simple, affordable ingredients, making it easy to gather everything without breaking the bank. Plus, the mayo and sriracha combo is such a quick fix—you only need to mix them up and you’re halfway there. I like to keep cooked shrimp on hand from the store; it makes whipping up these easy sushi stack layers super fast. When it comes to prep, rinse the rice well and soak it for 30 minutes before cooking if you have time; it gives you fluffier results.
I always add a little extra sesame oil to my spicy shrimp sushi stacks—it brings out that toasted flavor I love. Make sure to store your avocado and cucumber in the fridge until you’re ready to build your stacks; fresh veggies always taste best. If you’re curious about similar layered appetizers, this reminds me of the eggplant Parmesan stacks recipe I adore for a no-fish option that’s just as stunning.
How to Make This Spicy Shrimp Sushi Stacks:
- Start by rinsing your sushi rice in cold water until it runs clear. This step is key to washing away excess starch and getting those neat, easy sushi stack layers. Then, cook the rice with 2 cups of water in a rice cooker or on the stove following package instructions.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice finishes cooking, gently fold this vinegar mixture into the rice with a wooden spoon or spatula. Your kitchen will start to smell like a sushi bar, which is always a good sign.
- Next, make the spicy mayo by stirring together the mayonnaise, Sriracha, and sesame oil. Taste and tweak the heat if you like it spicier or milder. This sauce is the magic behind your shrimp sushi stacks with spicy mayo.
- Prepare your shrimp by chopping it into bite-sized pieces. Toss the shrimp in a couple of tablespoons of the spicy mayo, making sure each piece is nicely coated. This makes the spicy seafood sushi stacks pop with flavor.
- Time to build the stacks! Grab a clean round mold or small bowl to shape the layers. Start with a spoonful of sushi rice, pressing down gently but firmly to make the base. Layer a small square of nori on top of the rice, then add a thin layer of sliced cucumber.
- Add a layer of the spicy shrimp, followed by a few avocado slices arranged neatly. Top with another spoonful of rice to finish, pressing lightly again so the shape holds. If you don’t have molds, stacking carefully with your hands works fine—just take your time.
- Repeat until you have the number of stacks you want. Sprinkle toasted sesame seeds and green onions on top for garnish. Your Spicy Shrimp Sushi Stacks should hold together nicely to serve.
- Serve these right away or chill them for 10-15 minutes if you want a cool bite. From start to finish, this recipe takes about 45 minutes, but most of that is hands-off cooking time for the rice.
If your spicy shrimp sushi stacks look a bit loose, don’t worry! Pressing the layers firmly during assembly is the trick. And if you want to speed things up, you can buy pre-cooked shrimp, which I often do for a quick prep. Baking tip: While the sushi rice is cooking, toss your sliced cucumber and avocado with a little lime juice to keep them fresh and vibrant.
How I’ve learned over multiple tries is to keep the layers thin so the stacks don’t tip or fall apart—easy sushi stack layers are all about balance.
Serving Your Spicy Shrimp Sushi Stacks:
The best part about these Spicy Shrimp Sushi Stacks? They make a beautiful, crowd-pleasing layered sushi appetizer that’s perfect for family gatherings or a fun weeknight dinner. I love serving them alongside a simple seaweed salad and a light soy dipping sauce—the flavors complement each other so well without overpowering.
For special occasions, these stacks stand out because they look elegant and taste fresh. A sprinkle of extra sesame seeds or a drizzle of more spicy mayo adds a nice touch. I even like to top mine with tiny dots of wasabi for a pop of heat.
Leftovers? No problem. Gently wrap any extra spicy seafood sushi stacks in plastic wrap and store in the fridge for up to a day. They also make for a lovely lunch the next day—just slice and serve cold.
Seasonal variations can be fun too—try adding mango slices during summer for a sweet contrast, or swap in cooked crab meat instead of shrimp for a twist.
This Spicy Shrimp Sushi Stacks recipe has been a hit with my family and friends, from casual nights in to celebrating birthdays. It’s especially nice with a cold glass of white wine or a light sake if you want to get fancy. If you enjoy this, you might love my take on Spicy Portuguese Chilli Chicken for another flavorful meal.
Common Questions About This Spicy Shrimp Sushi Stacks:
- Can I make this Spicy Shrimp Sushi Stacks ahead of time?
Yes, you can prepare and assemble the layers a few hours in advance, but I recommend waiting to add avocado until just before serving to keep it fresh. Store the stacks covered in the fridge and enjoy them the same day for the best texture. - What’s a good substitute for mayonnaise in this spicy shrimp sushi stacks recipe?
Greek yogurt works as a lighter swap and still blends well with Sriracha for that spicy mayo flavor. It’s a simple substitute that still gives you creamy, tangy layers. - How can I adjust this Spicy Shrimp Sushi Stacks recipe for different pan sizes?
If you’re making more than a handful, just double or triple ingredients and assemble in batches. For smaller portions, you might use muffin tins to hold stacks in place while building. - Can I use raw shrimp?
I recommend using cooked shrimp for ease and safety. If you do use raw shrimp, make sure to cook it fully before combining with spicy mayo to avoid food safety issues. - Can I add cream cheese like in some other sushi stacks?
Definitely! Some friends in a Facebook group love sushi stacks with cream cheese and avocado. Add a thin layer of cream cheese for a rich contrast to the spicy shrimp. - What if I don’t have nori sheets?
You can skip the nori or use thin cucumber slices as a fresh alternative layer. Either way, your spicy seafood sushi stacks will still be delicious. - Can these be frozen?
Freezing isn’t recommended because the texture of the rice and avocado will change. Fresh is best for this recipe. - I want it spicier—any tips?
Increase the Sriracha in your spicy mayo or add a pinch of cayenne pepper. You can also try the Spicy Miso Ramen Flavorful Delight for another spicy seafood treat.
Final Thoughts on This Spicy Shrimp Sushi Stacks:
This Spicy Shrimp Sushi Stacks recipe holds a special place in my collection because it blends simplicity and flair so well. It’s a little project with big rewards, bringing a fresh, spicy bite to the table without demanding hours of prep.
My Top Tips for This Spicy Shrimp Sushi Stacks:
– Press layers gently but firmly for neat, stable stacks.
– Use cooked shrimp for quick prep and the best texture.
– Reserve slicing avocado until just before serving to keep it bright and fresh.
I love switching things up with this recipe—sometimes I add mango slices for sweetness, sometimes I swap crab for shrimp, and I often add cream cheese for that indulgent twist. The spicy shrimp sushi stacks with spicy mayo version is the one most requested at my gatherings.
I hope you enjoy making this recipe as much as I do. It’s approachable, flavorful, and feels a little special—just the kind of treat we all deserve to make at home. Give it a try, friends, and let me know how your stacks turn out!
If you’re looking for even more inspiration, check out these Spicy California Shrimp Stacks – so EASY and satisfies my sushi craving for another take on spicy seafood sushi stacks.
Happy baking and stacking,
Belinda
Spicy Shrimp Sushi Stacks
Delight in these vibrant Spicy Shrimp Sushi Stacks, perfectly layered with seasoned sushi rice, fresh shrimp, and a kick of spicy mayo for a refreshing and flavorful appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Japanese
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 cooked shrimp, peeled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 avocado, diced
- 1/2 cucumber, peeled and diced
- 2 sheets nori, cut into small strips
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Remove from heat and let sit 10 minutes.
- Mix rice vinegar, sugar, and salt until dissolved. Fold into the cooked rice and allow to cool to room temperature.
- In a bowl, mix chopped shrimp with mayonnaise and sriracha until well combined. Adjust spice level to taste.
- Using a mold or small ring, layer a spoonful of sushi rice, then diced avocado, shrimp mixture, and cucumber. Repeat layers as desired and gently press down to compact.
- Carefully remove the mold. Garnish each stack with nori strips, green onions, and toasted sesame seeds.
- Serve immediately with soy sauce on the side.
Notes
For an extra crunch, add finely chopped tempura flakes between layers or serve with pickled ginger on the side.