Spicy Shrimp Sushi Stacks

Last updated on February 11, 2026

A Cozy Kitchen Moment

Have you ever had a weeknight craving that felt fancy but you only had ten minutes and a stubbornly empty takeout tab? I remember laughing as I tried to eat sushi with my hands at the kitchen counter—rice everywhere, avocado on my sleeve—and thinking there has to be an easier, less messy way. If you like playful sushi ideas, you’ll appreciate this little spin; for a sweet snack twist I sometimes pair these with a fun 3-ingredient banana sushi when kids are around. I know beginners can feel nervous about rice and assembly, but I promise this recipe is forgiving: it’s straightforward, low-stress, and the results are delightfully cozy.

A Quick Look at This Spicy Shrimp Sushi Stacks Recipe

Spicy Shrimp Sushi Stacks are built from two simple stars: seasoned short-grain rice and a creamy, sriracha-laced shrimp mix. This dish gives you sushi vibes without rolling or wrestling with nori—perfect when you want something pretty and impressive with minimal fuss. It’s a nice balance of protein, healthy fats from avocado, and refreshing cucumber, so it feels satisfying and lighter than heavy takeout. Great for home cooks and absolute beginners because there’s no special equipment required beyond a small round mold or ramekin. Keep reading to learn the small tricks that make these stacks hold together and look restaurant-ready.

Ingredients You’ll Need for Spicy Shrimp Sushi Stacks

Essentials

• 1 cup short-grain rice (sushi rice or medium-grain works best)
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ pound cooked shrimp, peeled and deveined
• 3 tablespoons mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 1 cup diced avocado (ripe but firm)
• 1 cup diced cucumber (seeds removed if watery)
• 4 teaspoons furikake (Japanese rice seasoning)
• 1 tablespoon lime juice

These are the non-negotiable ingredients for the classic version—short-grain rice for the right stickiness, cooked shrimp for quick prep, and furikake to give that savory, sea-like finish.

Optional add-ons

• Thin strips of toasted nori for layering or garnish
• Finely sliced scallions or chives for a fresh bite
• Sesame seeds (white or black) for extra crunch
• Pickled ginger or a small spoon of soy sauce on the side
• Thinly sliced jalapeño or a sprinkle of chili flakes for extra heat
• A little toasted sesame oil (use sparingly) for a nutty aroma

These extras let you play with texture and flavor depending on what you have on hand or the mood you’re in.

Substitutions and shortcuts

• Rice: If you don’t have short-grain rice, use medium-grain. Long-grain will be less sticky but still workable in a pinch.
• Cooked shrimp: Buy pre-cooked shrimp from the store to save time, or use leftover shrimp from another meal. If you only have raw shrimp, quickly sauté with a pinch of salt and let cool before mixing.
• Mayonnaise: Greek yogurt or a 50/50 mayo-yogurt mix works if you want something lighter.
• Sriracha: Use another hot sauce or a teaspoon of chili garlic sauce; adjust quantity by heat level.
• Furikake: If unavailable, sprinkle a mix of sesame seeds and finely crumbled nori flakes with a pinch of salt.
• Rice vinegar mix: If you’re short on time, use a splash of seasoned rice vinegar (pre-mixed) and reduce or skip the sugar, tasting as you go.
• Mold: No ring mold? Use a small ramekin or even a clean tuna can with both ends removed—press from the top with a spoon to form your stack.

Shortcuts make this recipe approachable on busy nights. The flavor still shines even when you swap or simplify.

How to Make Spicy Shrimp Sushi Stacks Step-by-Step

I’ll walk you through this exactly like I do when teaching a friend in my kitchen—slow, reassuring, and with a couple of little tricks that actually help.

Step 1 — Rinse the rice

• Measure 1 cup short-grain rice into a fine mesh sieve or a bowl. Rinse under cold running water, swirling the rice with your hand, until the water runs clear or nearly clear. This removes excess starch and prevents the rice from becoming gummy.
• Drain well and transfer to your saucepan or rice cooker.

Step 2 — Cook the rice

• Add 2 cups water to the rinsed rice. Bring to a boil over medium-high heat with the lid off.
• Once boiling, immediately reduce heat to low, cover tightly, and simmer for 18–20 minutes. Avoid lifting the lid while it cooks.
• When the time is up, turn off the heat and let the rice sit, still covered, for 10 minutes. This finishing rest lets the steam finish the rice gently, giving a perfect, slightly sticky texture.

Step 3 — Season the rice

• While the rice rests, stir together 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt until mostly dissolved. Warm the mixture slightly if needed to dissolve the sugar.
• Transfer the hot rice to a wide shallow bowl or wooden sushi oke if you have one. Pour the vinegar mixture evenly over the rice.
• Using a fork or rice paddle, gently fold and lift the rice to incorporate the vinegar. Don’t mash—go for gentle strokes to cool the rice slightly while coating each grain. If the rice is steaming hot, letting it cool a bit first prevents the avocado from discoloring later.

Step 4 — Make the spicy shrimp

• Chop the cooked shrimp into bite-sized pieces if they aren’t already.
• In a medium bowl, combine the shrimp with 3 tablespoons mayonnaise and 1 tablespoon sriracha. Taste and adjust—add more mayo if you want creamier, or more sriracha if you prefer heat.
• You can add a squeeze of lime or a pinch of salt here, but remember you’ll also drizzle lime at the end.

Step 5 — Prep the produce

• Dice about 1 cup avocado and 1 cup cucumber into small, evenly sized pieces for neat layers.
• Toss the avocado with a tiny bit of lime juice (a teaspoon or two) to help prevent browning while you assemble.

Step 6 — Assemble the stacks

• Lightly oil a small round mold, ring, or ramekin so the rice won’t stick. I often use a 3-inch ring mold or a cleaned tuna can with both ends removed.
• Spoon a layer of seasoned rice into the mold—about 1/3 of the total rice, depending on your mold size. Press down gently but firmly with the back of a spoon to compact the rice into an even layer. Wetting the spoon helps prevent sticking.
• Add a layer of the spicy shrimp mixture, pressing gently to distribute it evenly.
• Scatter a layer of diced avocado and cucumber over the shrimp, pressing lightly to hold.
• Add another layer of rice and press down to form the top. If your mold is tall enough, you can repeat layers. The goal is a balanced stack with rice on top and bottom.
• Sprinkle 4 teaspoons of furikake over the top for that savory, umami finish.
• Drizzle 1 tablespoon lime juice over the furikake and top.

Step 7 — Unmold and serve

• Run a knife or offset spatula around the inside edge of the mold if needed, then carefully lift the mold away. If using a can, press the contents up with a spoon while lifting the tin.
• For slicing: if you prefer sliceable stacks, refrigerate for 10–15 minutes to firm slightly, then use a very sharp knife to cut. Clean the blade between cuts for tidy slices.
• Serve immediately with extra sriracha, soy sauce, or pickled ginger on the side.

Little tips I always share:

• Keep a bowl of warm water nearby to wet your hands or spoon—this prevents rice from sticking.
• Don’t over-press; compacting helps the stack hold, but squeezing too hard will make it dense.
• Assemble just before serving if you can—avocado is happiest fresh.

Common Mistakes to Avoid

I used to make these mistakes when I first started, so I like to warn friends now. One short paragraph up front: a small slip in rice handling or assembly can turn a charming stack into a sad smush, but none of these are hard to fix. Read on and you’ll save time and keep that plate picture-perfect.

Mistake 1: Overcooking or undercooking the rice

Undercooked rice is crunchy and won’t hold together; overcooked rice becomes gluey. Follow the 18–20 minute simmer and the 10-minute rest—don’t lift the lid while cooking. Use the correct rice-to-water ratio: 1 cup rice to 2 cups water for short-grain rice is a reliable rule.

Mistake 2: Assembling while the rice is too hot

Hot rice can steam the avocado and make the stack soggy. Let the seasoned rice cool enough to handle (warm is fine) before assembling. This keeps layers distinct and avocado bright.

Mistake 3: Pressing too hard or not at all

If you press too firmly, the stack will be dense and heavy; if you don’t press enough, it will fall apart when you remove the mold. Press with steady, gentle pressure—firm enough to hold but light enough to keep the rice fluffy.

Serving Suggestions for Spicy Shrimp Sushi Stacks

These stacks are lovely on their own, but a few thoughtful companions make them feel like a complete, cozy meal. I like to serve them with small plates and fun dipping sauces so everyone can customize.

Dipping sauces and sides

Offer small bowls of soy sauce or tamari, extra sriracha-mayo, and pickled ginger on the side. A simple miso soup or a crisp seaweed salad pairs beautifully and keeps the meal light.

Beverage pairings (non-alcoholic)

Try iced green tea with a splash of lemon, a citrusy sparkling water, or a cold jasmine tea. These drinks cut through the creaminess and refresh the palate between bites.

Presentation and garnishes

Finish with a sprinkle of scallions, black sesame seeds, or microgreens for a pretty pop of color. Serve the stacks on a wooden board or a chilled plate—small touches like this make a weeknight feel special.

For another shrimp-forward dish that’s easy and full of flavor, I like to alternate with a hearty bloody mary shrimp pasta salad on my menu rotation.

Conclusion

I love how Spicy Shrimp Sushi Stacks make weeknight cooking feel a little celebratory without any pressure—there’s no rolling, no perfect knife skills required, and they’re easy to adapt to what’s in your fridge. If you want to explore another take or compare notes on techniques, I also found a lovely version that inspired some of my tips on plating at Closet Cooking’s Spicy Shrimp Sushi Stacks. Try these stacks once and you’ll see how customizable they are—swap heat levels, add crunch, or make them kid-friendly. If you make them, I’d love to hear what add-ins you tried and how you served them—snap a photo, tuck a note in the comments, or simply make them for a cozy night in.

FAQs About Spicy Shrimp Sushi Stacks

Q1: Can I make Spicy Shrimp Sushi Stacks ahead of time?
A1: You can prep components ahead—cook and season the rice, mix the spicy shrimp, and dice the avocado and cucumber. For best texture, assemble no more than an hour before serving. If you must make them earlier, wait to add avocado until serving to avoid browning.

Q2: Are Spicy Shrimp Sushi Stacks good for meal prep lunches?
A2: Yes, to an extent. Keep the rice and shrimp mix chilled separately from avocado and cucumber, and assemble shortly before eating for the best texture. If you pack them assembled, expect some softening of the avocado and cucumber over time.

Q3: How spicy are Spicy Shrimp Sushi Stacks and can I make them milder?
A3: The heat level depends on the sriracha amount. Start with 1 tablespoon and taste—reduce to 1–2 teaspoons for milder flavor, or swap with a milder chili sauce. You can always serve extra sriracha on the side for those who want more heat.

Q4: Can I use raw shrimp for Spicy Shrimp Sushi Stacks?
A4: If using raw shrimp, cook them first—poach, quickly sauté, or steam until opaque and just cooked through, then chill before combining with mayo and sriracha. Serving raw shrimp is not recommended for home cooks unless you’re experienced with sushi-grade sourcing and handling.

Q5: What can I use if I don’t have furikake for Spicy Shrimp Sushi Stacks?
A5: If furikake isn’t available, make a quick substitute with toasted sesame seeds, a pinch of flaky sea salt, and finely crumbled nori (seaweed). The mix will give a similar savory, sea-like finish that complements the rice and shrimp.