If you’re looking for an appetizer that’s as fun to assemble as it is to eat, Spicy Shrimp Sushi Stacks are about to become your new go-to recipe. This dish packs all the flavors of your favorite sushi roll into vibrant, beautiful little towers—without ever needing to roll a thing. Creamy avocado, cool cucumber, and a fiery, mayo-laced shrimp topping come together over perfectly seasoned sushi rice, with pops of green onion and sesame for crunch and color. Whether you’re hosting friends or just want to treat yourself, Spicy Shrimp Sushi Stacks are guaranteed to impress with minimal fuss and maximum flavor.
Ingredients You’ll Need
One of the best parts about making Spicy Shrimp Sushi Stacks at home is how approachable the ingredient list is. Each component has a clear purpose, from lending color and crunch to bringing just the right amount of heat or tang. Here’s what you’ll need and why it matters:
- 1 cup sushi rice (cooked and seasoned): The tender, slightly sticky base that holds your stacks together and absorbs all those delicious flavors.
- 1 tablespoon rice vinegar: Adds zing to the rice, giving it that classic sushi tang.
- ½ teaspoon sugar: Balances the sharpness of the vinegar and enhances the overall taste.
- ½ teaspoon salt: Essential for seasoning the rice and bringing out the flavors in every bite.
- ½ lb cooked shrimp (chopped): The star protein—sweet, juicy, and the perfect canvas for a spicy sauce.
- 2 tablespoons mayonnaise: Makes the shrimp topping creamy and luscious, binding everything together.
- 1–2 teaspoons sriracha (to taste): For that signature spicy kick; add more if you love heat!
- 1 avocado (diced): Offers buttery smoothness and that gorgeous green color.
- ½ cucumber (peeled and finely diced): Gives your stacks crunch and refreshing, clean flavor.
- 1 teaspoon soy sauce: Adds a touch of umami to the veggies and rounds out the flavors.
- 1 teaspoon sesame oil: A drizzle goes a long way, lending nutty aroma and richness.
- 1 tablespoon green onions (sliced): For freshness, color, and a gentle oniony bite on top.
- 1 tablespoon black or white sesame seeds: Sprinkle for extra crunch and classic sushi flair.
- Optional: nori sheets (cut into small squares): Add a crispy, savory layer and make the stacks easy to pick up by hand.
How to Make Spicy Shrimp Sushi Stacks
Step 1: Season the Sushi Rice
Begin by preparing the rice, which is the foundation of your Spicy Shrimp Sushi Stacks. In a small bowl, gently mix the warm, cooked sushi rice with rice vinegar, sugar, and salt. This step helps the rice become glossy, flavorful, and just the right amount of sticky. Let it cool to room temperature before assembling, so your stacks hold their shape and stay fresh.
Step 2: Make the Spicy Shrimp Mixture
In a separate bowl, combine your chopped, cooked shrimp with mayonnaise and sriracha. Start with a teaspoon of sriracha, then taste and add more if you want a bigger punch. This creamy, spicy mixture is what makes these stacks so irresistible, clinging to the shrimp and giving each bite a kick.
Step 3: Toss the Avocado-Cucumber Layer
Mix the diced avocado and cucumber in another bowl, then drizzle with soy sauce and sesame oil. This simple step infuses the veggies with umami and a hint of nuttiness, while keeping them crisp and vibrant. The avocado adds creaminess, and the cucumber brings a cool, refreshing crunch.
Step 4: Layer and Build the Stacks
Grab a lightly greased 1-cup measuring cup or a round food mold—this will help you create those signature, picture-perfect layers. First, press a layer of seasoned sushi rice into the bottom. Next, spoon on the avocado-cucumber mixture, spreading it evenly. Finish with a generous scoop of your spicy shrimp mixture on top. Press down gently, then invert the mold onto a plate and carefully lift it away to reveal your gorgeous stack.
Step 5: Garnish and Serve
Top each stack with sliced green onions and a sprinkle of sesame seeds for a burst of color and texture. If you love extra crunch or a pop of sea flavor, add a few nori squares on the side or tuck them into the stack. Serve immediately with soy sauce, wasabi, or whatever sushi condiments you love most.
How to Serve Spicy Shrimp Sushi Stacks
Garnishes
The finishing touches can transform your Spicy Shrimp Sushi Stacks from simple to show-stopping. Scatter over extra green onions and sesame seeds for visual appeal and a subtle crunch. A little drizzle of extra sriracha or a tiny dollop of wasabi can add more excitement. If you’re feeling fancy, crispy fried onions or a sprinkle of panko crumbs on top bring an irresistible crunch.
Side Dishes
These stacks are delightful on their own, but pairing them with the right sides makes for a complete sushi-inspired feast. Try serving with miso soup, edamame sprinkled with sea salt, or a crisp Asian slaw. For a lighter meal, a bowl of steamed edamame or a simple green salad balances the rich flavors of the stacks beautifully.
Creative Ways to Present
Presentation is half the fun with Spicy Shrimp Sushi Stacks. You can use individual molds for perfectly uniform towers, or get creative and make mini stacks in ramekins for appetizers. Serve on slate or wooden boards for a modern look, and don’t forget pretty chopsticks and soy sauce dishes. If you’re making these for a party, arrange the stacks on a platter with nori squares on the side for easy hand-held bites.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Spicy Shrimp Sushi Stacks, you can store them in an airtight container in the fridge for up to one day. For best results, keep the components separate and assemble just before serving to maintain the perfect texture.
Freezing
While sushi rice and veggies don’t freeze well due to texture changes, you can freeze the cooked shrimp mixture if needed. Store it in a freezer-safe bag for up to one month, then thaw in the refrigerator before assembling fresh stacks.
Reheating
These Spicy Shrimp Sushi Stacks are meant to be enjoyed cold or at room temperature. If you’ve stored the rice in the fridge and it feels a bit firm, let it sit out for 30 minutes before using. Avoid microwaving, as it can change the texture of both the rice and shrimp.
FAQs
Can I use raw shrimp instead of cooked?
Absolutely! Just make sure to use sushi-grade raw shrimp and cook it to your liking. Once it’s cooled, chop and mix with the spicy mayo as directed for the freshest flavor.
What’s the best way to shape the stacks without a food mold?
If you don’t have a food mold, a greased 1-cup measuring cup works beautifully. You can also line a small bowl with plastic wrap, layer in the ingredients, and then invert it onto your serving plate for a tidy stack.
How spicy are these Spicy Shrimp Sushi Stacks?
The heat level is totally customizable! Start with a teaspoon of sriracha and add more if you’re a spice lover. You can also offer extra sriracha on the side for guests to adjust the heat to their liking.
Can I make these ahead for a party?
Yes! Prepare all the layers in advance and store them separately in the fridge. Assemble the stacks just before serving so the rice stays soft and the avocado-cucumber layer stays fresh and vibrant.
Is there a good substitute for avocado if I don’t have any?
If you’re out of avocado, try thinly sliced mango or even a little extra cucumber. Both add a nice contrast to the spicy shrimp and keep the stacks feeling light and fresh.
Final Thoughts
If you’ve ever wanted the flavors of sushi without all the rolling and fuss, Spicy Shrimp Sushi Stacks are the answer. They’re fun to build, gorgeous to serve, and packed with layers of flavor and texture that’ll have everyone reaching for seconds. Give them a try—you might just find yourself making them on repeat for every occasion!
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Spicy Shrimp Sushi Stacks Recipe
- Total Time: 30 minutes
- Yield: 4 stacks 1x
- Diet: Non-Vegetarian
Description
This Spicy Shrimp Sushi Stacks recipe offers a vibrant and flavorful twist on traditional sushi. Layers of seasoned sushi rice, creamy avocado and cucumber, and a spicy shrimp mixture come together to create a visually stunning and delicious appetizer that’s easy to assemble and perfect for entertaining or a light meal.
Ingredients
Sushi Rice Mixture
- 1 cup sushi rice (cooked and seasoned)
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
Spicy Shrimp Mixture
- ½ lb cooked shrimp (chopped)
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (to taste)
Avocado and Cucumber Mixture
- 1 avocado (diced)
- ½ cucumber (peeled and finely diced)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Garnishes
- 1 tablespoon green onions (sliced)
- 1 tablespoon black or white sesame seeds
- Optional: nori sheets (cut into small squares)
Instructions
- Prepare the Sushi Rice: In a small bowl, combine the warm cooked sushi rice with rice vinegar, sugar, and salt. Mix well to season the rice evenly and set aside to cool to room temperature.
- Make the Spicy Shrimp Mixture: In another bowl, mix together the chopped cooked shrimp, mayonnaise, and sriracha until well combined. Adjust the amount of sriracha to your preferred spice level.
- Prepare the Avocado-Cucumber Mix: In a separate bowl, gently toss the diced avocado and finely diced cucumber with soy sauce and sesame oil to enhance their flavors.
- Assemble the Sushi Stacks: Lightly grease a 1-cup measuring cup or food mold. Press a layer of the seasoned sushi rice firmly into the bottom of the mold. Add a layer of the avocado-cucumber mixture on top of the rice, followed by the spicy shrimp mixture on top.
- Unmold and Garnish: Carefully invert the mold onto a serving plate and gently lift it off to reveal a sushi stack. Sprinkle each stack with sliced green onions and sesame seeds for garnish.
- Serve: Serve immediately with soy sauce, wasabi, or small nori squares on the side for added flavor and texture.
Notes
- Use sushi-grade raw shrimp if you prefer and cook them as desired for freshness.
- You can prepare all the components in advance and assemble the stacks just before serving to save time.
- For an added crunch, try layering crispy fried onions or panko crumbs on top of the stacks before garnishing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook (assembly)
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 stack
- Calories: 310
- Sugar: 2g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg
