There's something irresistibly satisfying about biting into a perfectly layered sushi stack—cool, creamy, spicy, and just a little bit tangy. These Spicy Shrimp Sushi Stacks capture all the bold, umami-rich flavors of your favorite sushi roll, without the hassle of rolling or special equipment.

I first whipped up these stacks on a night when I was craving sushi but didn’t want to splurge on takeout or deal with sticky rice mats. Since then, they’ve become my go-to appetizer for parties and a fun, interactive dinner option the whole family gets excited about.

Let’s dive into what makes this dish so special.

Why You’ll Love These Spicy Shrimp Sushi Stacks

Get ready to fall in love with your new favorite no-roll sushi hack. These spicy shrimp sushi stacks are just as tasty as they are Instagram-worthy.

First off, they’re unbelievably easy to make. No sushi rolling skills required! Just press, layer, and lift for a perfect tower of deliciousness.

They’re also fast—you can get these on the table in under 30 minutes, start to finish. It’s a great option for weeknights when you want something special without the time commitment.

They’re customizable, too. Not a shrimp fan? Swap in crab, tofu, or even cooked salmon. Don’t like spice? Dial back the sriracha in the sauce. These stacks are endlessly adaptable.

And let’s not forget—they’re budget-friendly. You’ll be shocked at how gourmet they feel, all while using everyday ingredients like rice, shrimp, avocado, and cucumber.

With so much going for them, it’s no wonder these have become a repeat request at our house. Let me show you how simple it is to pull them together.

Ingredient Notes

These sushi stacks come together with simple, fresh ingredients that work in harmony to deliver big flavor. The key is balance—something creamy, something spicy, something crunchy, and something savory.

Shrimp is the star here. I like using medium-sized shrimp, peeled and deveined, then quickly sautéed with sesame oil, soy sauce, and a pinch of garlic. You want them cooked just until pink—overcooked shrimp will get rubbery, and we want tender, juicy bites every time.

Sushi rice forms the sturdy base of each stack. Be sure to use short-grain or medium-grain rice—it’s stickier than long-grain, making it perfect for stacking. Don’t skip seasoning the rice with a mixture of rice vinegar, sugar, and salt once it’s cooked. This step gives it that signature sushi tang.

Avocado brings a creamy, buttery element that balances out the heat. Choose one that’s just ripe—soft enough to mash but not mushy. A pinch of salt and squeeze of lime helps brighten it up and keep the color vibrant.

Cucumber adds a crisp, cooling contrast to the other soft layers. I prefer English cucumbers for their thin skin and minimal seeds, but regular cucumbers work fine too—just peel and deseed them if needed.

You’ll also need spicy mayo, made from mayonnaise and sriracha. It’s what gives the shrimp that addicting kick. You can adjust the heat level to your liking, or use a store-bought version to save time.

No special equipment needed—just a 1-cup measuring cup or ramekin to shape the stacks. A spoon and a little patience are all you need to press the layers together.

How To Make These Spicy Shrimp Sushi Stacks

Making sushi stacks is as simple as layering your ingredients in a mold and flipping it out. Trust me—it’s way easier than it sounds, and even more fun once you get the hang of it.

Start by cooking your sushi rice according to package directions. Once it's done, gently fold in a mixture of rice vinegar, sugar, and salt while the rice is still warm. Let it cool slightly while you prep the other components.

Next, prepare your shrimp. Heat a little sesame oil in a skillet, then add the shrimp and sauté for 2–3 minutes per side. Toss them with a splash of soy sauce and garlic, then remove from heat. Once cooled slightly, chop them into bite-sized pieces and mix with spicy mayo until well coated.

While the shrimp cools, mash your avocado with a pinch of salt and a squeeze of lime juice. Dice your cucumber finely and set it aside.

Now for the fun part—layering. Lightly grease a 1-cup measuring cup or ramekin with oil or line it with plastic wrap. Spoon in a layer of cucumber, followed by avocado, then the spicy shrimp mixture. Top it off with a thick layer of sushi rice, pressing down firmly with the back of a spoon to compact it.

To serve, invert the cup onto a plate and gently lift it off. You should see a perfect, colorful tower of sushi goodness.

Each stack takes just a few minutes to assemble once everything is prepped. From start to finish, you’re looking at about 25–30 minutes, making this an ideal choice for a fast dinner or impressive appetizer.

Storage Options

If you’re planning ahead, you can make the components in advance and store them separately. The sushi rice will keep in the fridge for up to 3 days—just bring it to room temperature before stacking to make it easier to press.

Shrimp can be cooked and mixed with the spicy mayo a day in advance. Store it in an airtight container in the fridge. It actually gets even more flavorful as it sits!

Avoid prepping the avocado too early, as it tends to brown. If you must, store it with plastic wrap pressed directly onto the surface and a little extra lime juice to slow oxidation.

To reheat, gently warm the rice in the microwave with a damp paper towel to keep it from drying out. Everything else can be served cold or room temp.

Variations and Substitutions

One of the best parts about these sushi stacks is how easily you can tweak them to fit your tastes or dietary needs.

Try swapping the shrimp for cooked crab meat or imitation crab for a California roll vibe. You can even use cooked salmon or grilled tofu for a pescatarian or vegetarian-friendly version.

Not a fan of mayo? Mix your shrimp with Greek yogurt and sriracha instead for a tangy, lighter option.

Add a layer of mango or pickled carrots for a touch of sweetness and crunch. It gives the stacks a fresh twist and adds beautiful color.

Want to make it even more indulgent? Add a drizzle of unagi sauce or a sprinkle of furikake seasoning on top before serving.

Once you get the base recipe down, the sky’s the limit. Have fun experimenting with different fillings, toppings, and sauces—you really can’t go wrong.