Name: Spicy Shrimp Sushi Stacks (Easy No-Roll Sushi Recipe!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup sushi rice (short-grain); 1 ¼ cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; 1 cup cooked shrimp, finely chopped; 2 tablespoons mayonnaise (or Japanese Kewpie mayo); 1 tablespoon Sriracha (adjust to taste); 1 teaspoon soy sauce; ½ teaspoon sesame oil; 1 ripe avocado, mashed with lime juice and a pinch of salt; ½ cup cucumber, finely diced; 2 tablespoons green onions, chopped; 1 teaspoon sesame seeds; 1 teaspoon furikake (optional, but delicious); 1 tablespoon soy sauce (for drizzling); Extra spicy mayo (for topping)

If you love sushi but not the hassle of rolling it—this recipe is your dream come true. These Spicy Shrimp Sushi Stacks deliver all the flavors of your favorite spicy rolls, layered into picture-perfect towers that are bold, creamy, crunchy, and wildly satisfying.

The first time I made them was on a random Tuesday night. I was craving sushi but didn’t feel like wrestling with nori sheets or perfect cuts. So, I grabbed a ramekin, stacked some spicy shrimp, sushi rice, avocado, and crunchy cucumbers—and boom. One bite in and I knew this was going to be a regular on my menu.

Whether you’re making dinner for two, a party appetizer, or treating yourself after a long day, these sushi stacks are easy, customizable, and seriously addictive. They look fancy, but they’re a total breeze to pull off. Let’s dive in.

Recipe Overview

Difficulty Level: Easy
Cuisine: Japanese-Inspired
Serving Size: 4 stacks
Total Calories: ~375 calories per stack
Prep Time: 20 minutes
Cooking Time: 10 minutes

Why You’ll Love These Spicy Shrimp Sushi Stacks

Let’s be real—sushi at home can feel intimidating. But not with this recipe. These Spicy Shrimp Sushi Stacks take out the stress and keep all the fun and flavor.

No rolling required – Just layer and press. So simple.
Packed with texture – Creamy avocado, tender shrimp, crunchy cukes, and fluffy sushi rice.
Customize it your way – Switch out the shrimp, adjust the heat, or add your favorite toppings.
Pretty and impressive – These stacks look gourmet but take just 30 minutes to assemble.
Healthy and satisfying – Balanced with protein, healthy fats, and complex carbs.

Perfect for sushi night, date night, or even meal prep (just keep ingredients separate until ready to stack).

Ingredients You’ll Need

Here’s what goes into making these bold and beautiful Spicy Shrimp Sushi Stacks:

For the Sushi Rice:

1 cup sushi rice (short-grain)
1 ¼ cups water
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt

For the Spicy Shrimp:

1 cup cooked shrimp, finely chopped
2 tablespoons mayonnaise (or Japanese Kewpie mayo)
1 tablespoon Sriracha (adjust to taste)
1 teaspoon soy sauce
½ teaspoon sesame oil

For the Layers:

1 ripe avocado, mashed with lime juice and a pinch of salt
½ cup cucumber, finely diced
2 tablespoons green onions, chopped
1 teaspoon sesame seeds
1 teaspoon furikake (optional, but delicious)
1 tablespoon soy sauce (for drizzling)
Extra spicy mayo (for topping)

Ingredient Highlights

Sushi Rice – Sticky, seasoned rice is the base that holds it all together.
Spicy Shrimp – Creamy and fiery with just the right kick.
Avocado – Adds richness and smooths out the heat.
Cucumber – Crunchy, cool, and refreshing.
Furikake – A Japanese seasoning that adds extra umami and texture.

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

Step 1: Cook and Season the Sushi Rice

Rinse the sushi rice under cold water until it runs clear. Cook using your preferred method (stovetop or rice cooker). While still warm, gently stir in rice vinegar, sugar, and salt. Let it cool to room temp.

Step 2: Make the Spicy Shrimp

Finely chop your cooked shrimp. Mix with mayo, Sriracha, soy sauce, and sesame oil. Adjust spice to your preference—this is your moment to shine.

Step 3: Prep Your Layers

Mash the avocado with lime and salt. Dice the cucumber. Chop green onions. Get your garnishes ready.

Step 4: Stack It Up

Grab a 1-cup measuring cup or ramekin. Lightly oil it or line it with plastic wrap for easy release.

Layer like this:

Press in ¼ cup sushi rice
Spoon in mashed avocado
Add diced cucumber
Top with spicy shrimp

Flip the cup onto a plate and gently lift it off. You’ve got a sushi tower!

Step 5: Garnish and Serve

Drizzle with soy sauce and extra spicy mayo. Sprinkle on sesame seeds, furikake, and green onions.

Serve immediately with chopsticks or a fork and enjoy every spicy, creamy bite.

How to Serve Spicy Shrimp Sushi Stacks

These sushi stacks can go casual or upscale depending on the occasion.

Classic Style – On chilled plates with soy sauce drizzle and sesame seeds.
With Salad – Place on a bed of mixed greens and drizzle with ginger dressing.
Sushi Tacos – Wrap bites in nori for a fun, crispy hand-held option.
With Miso Soup – Serve with a warm miso bowl for a cozy, balanced meal.
Deconstructed Bowl – Skip the stack and serve it all in a sushi bowl format.
With Pickled Ginger & Wasabi – For full sushi bar vibes.
Elevate It – Top with fish roe or caviar for that wow factor.

Pro Tips for Perfect Sushi Stacks

Use short-grain rice – It sticks together better than long-grain.
Don’t overpack the mold – Press gently to keep the stack stable but airy.
Chill the layers – A quick 10-minute fridge rest helps everything hold its shape.
Make it your own – Add mango, red onion, jalapeño, or shredded nori.

Variations to Try

Mix it up with these sushi stack twists:

Spicy Crab Sushi Stacks – Use imitation crab and a dash of lemon juice.
Ahi Tuna Sushi Stacks – Marinate sushi-grade tuna in soy and sesame.
Smoked Salmon Stacks – Add capers and dill for a lox-style flair.
Mango Avocado Stacks – For sweet and savory lovers.
Tofu Sushi Stacks – Pan-sear tofu for a vegetarian version.
Eel Sauce Shrimp Stacks – Use unagi sauce instead of soy for richness.
Low-Carb Version – Use cauliflower rice instead of sushi rice.
Poke Bowl-Inspired Stacks – Include seaweed salad or edamame.
Sriracha Honey Shrimp – Sweet and spicy heaven.
Crunchy Topping – Add wonton strips or crispy onions for texture.

Storage Tips

Best Fresh: These are best eaten right after stacking.

Prep-Ahead Friendly: Cook rice, mix shrimp, and chop toppings in advance. Store each separately and assemble just before serving.

Leftovers: Keep individual components in airtight containers in the fridge for up to 2 days.

Not Freezer Friendly: The textures don’t hold up well after freezing.

Recommended Tools

To make sushi stacks without stress, you’ll want:

Measuring cup or ring mold
Rice cooker
Plastic wrap (for lining molds)
Mixing bowls
Sharp knife

Frequently Asked Questions

Can I use raw shrimp?
Sure, just cook and chill it before chopping.

Do I need sushi rice?
It’s preferred, but you can substitute jasmine or brown rice in a pinch.

How do I keep my stack from falling apart?
Press each layer gently and chill for a few minutes before unmolding.

Can I make it gluten-free?
Yes! Use tamari or a certified gluten-free soy sauce.

What if I don’t have a mold?
Line a ramekin or small bowl with plastic wrap for the same effect.

Final Thoughts: Sushi Night Just Got Easier

These Spicy Shrimp Sushi Stacks are a total game-changer. They’re everything we love about sushi—without the rolling, slicing, or stress. Bold flavor, beautiful presentation, and simple steps make this dish perfect for beginners and sushi lovers alike.

Whether you’re making dinner for yourself or hosting friends, these stacks are guaranteed to wow. And once you make them once, you’ll be looking for excuses to make them again. So go ahead—stack, serve, and savor!