Dinner

Spicy Shrimp Sushi Stacks Recipe

Name: Spicy Shrimp Sushi Stacks Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 2 tablespoons rice vinegar; 1 tablespoon sugar; Salt to taste; 1 lb shrimp, peeled and deveined; 2 tablespoons sriracha sauce; 1 tablespoon mayonnaise; 1 avocado, sliced; 1 cucumber, thinly sliced; Nori sheets, cut into strips

Bynova cole January 18, 2026January 18, 2026

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Introduction

Spicy Shrimp Sushi Stacks offer a delightful twist on traditional sushi, layering fresh ingredients into a visually appealing and flavorful dish. This recipe is perfect for sushi lovers looking to enjoy sushi at home without the need for rolling mats or advanced techniques.

The image shows a close-up of sushi rolls stacked neatly on a white rectangular plate placed on a white marbled surface. Each sushi roll has three main layers: the bottom layer contains compact white rice flecked with black sesame seeds surrounding a center filling of diced shrimp or seafood; the middle layer is a continuation of the rice with a few seafood pieces visible inside; the top layer features a golden-brown, slightly glazed grilled shrimp with a shiny, textured surface, topped with finely chopped green onions and sprinkled sesame seeds, adding a fresh green and light beige contrast. The sushi looks fresh, moist, and inviting with a mix of soft and crispy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
1 lb shrimp, peeled and deveined
2 tablespoons sriracha sauce
1 tablespoon mayonnaise
1 avocado, sliced
1 cucumber, thinly sliced
2 tablespoons rice vinegar
1 tablespoon sugar
Salt to taste
Nori sheets, cut into strips

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2: Cook the sushi rice according to package instructions. When done, gently mix in rice vinegar, sugar, and salt while the rice is still warm. Set aside to cool.
Step 3: In a bowl, combine the peeled and deveined shrimp with sriracha sauce and mayonnaise. Mix well to coat the shrimp evenly.
Step 4: Place a stacking mold or ring on a serving plate to prepare for layering.
Step 5: Begin layering by adding a portion of sushi rice into the mold, pressing gently. Follow with a layer of the spicy shrimp mixture, then add slices of avocado and cucumber.
Step 6: Continue layering these ingredients until the mold is filled to the top, pressing gently after each layer to keep the stack compact.
Step 7: Carefully lift the mold to reveal the stacked sushi layers.
Step 8: Garnish with strips of nori and serve immediately for the freshest taste.

Tips & Variations

Use a ring mold or small ramekin to keep the layers neat and stable.
Add a sprinkle of toasted sesame seeds between layers for extra texture and flavor.
For a milder version, reduce the amount of sriracha or substitute with a spicy mayo blend.
Try adding pickled ginger or thinly sliced green onions for added brightness.

Storage

Spicy Shrimp Sushi Stacks are best enjoyed fresh. If needed, store in an airtight container in the refrigerator for up to 24 hours. Reheat the shrimp separately if preferred, but avoid reheating the avocado and cucumber to maintain their texture.

How to Serve

The dish is a round sushi stack with three main layers placed on a piece of white parchment in the center of a white plate. The bottom layer is a thick foundation of white sushi rice with a soft, sticky texture. The middle layer is made of green avocado cubes with a smooth, creamy look. The top layer consists of light orange chunks of salmon lightly coated with a creamy, spicy orange sauce that drips slightly down the sides. The dish is garnished with green herbs, black seaweed bits, sesame seeds, and thin dark brown sauce drizzles, adding color and texture contrast. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood instead of shrimp?

Yes, you can substitute shrimp with cooked crab meat, scallops, or even cooked salmon for a different but delicious variation.

How do I make sushi rice without a rice cooker?

Rinse the rice thoroughly and cook it in a pot with the correct water-to-rice ratio, usually 1.25 to 1 cups water per cup of sushi rice. Bring to a boil, then cover and simmer on low for about 15 minutes. Let it rest off heat for 10 minutes before seasoning.