Spicy Shrimp Sushi Stacks

Vibrant layers of seasoned sushi rice, creamy avocado, and succulent spicy shrimp create an impressive deconstructed sushi experience without any rolling techniques required. These Spicy Shrimp Sushi Stacks deliver all the fresh, bold flavors of your favorite sushi roll in a beautiful, structured presentation that's surprisingly simple to create. Topped with a drizzle of sriracha mayo and garnished with sesame seeds and green onions, each stack offers the perfect balance of textures and flavors in every perfectly composed bite.

I discovered this technique during a busy week when I was craving sushi but didn't want to deal with the fuss of rolling. Using a measuring cup as a mold, I created these stacks that not only satisfied my craving but looked so impressive that I've been making them for dinner parties ever since. Friends are always amazed when I reveal how simple they actually are to prepare.

Perfect Ingredients

• Sushi Rice: Short-grain Japanese rice creates the sticky, structured base—seasoning it with rice vinegar, sugar, and salt provides authentic sushi flavor
• Fresh Shrimp: Choose medium-sized shrimp that are firm and translucent—they should smell like the ocean without any ammonia odor
• Ripe Avocado: Select slightly soft avocados that yield to gentle pressure—they provide creamy texture and cooling contrast to the spicy elements
• Sriracha Mayo: This simple sauce adds creamy heat that ties everything together—adjust the ratio to control spiciness
• Sesame Oil: Just a touch infuses the shrimp with nutty depth—a little goes a long way
• Rice Vinegar: Provides essential tanginess in authentic sushi rice—don't substitute with other vinegars
• Green Onions: Fresh scallions add bright color and mild onion flavor—slice them thinly on the diagonal for the prettiest presentation

Preparation Method

Season The Rice:

Begin by cooking two cups of sushi rice according to package directions. While still warm, gently fold in one tablespoon rice vinegar, one teaspoon sugar, and half teaspoon salt. The warm rice absorbs these seasonings beautifully. Spread on a sheet pan to cool slightly while preparing other components.

Prepare Spicy Shrimp:

In a medium bowl, combine one pound peeled and deveined shrimp with one tablespoon soy sauce, one teaspoon sesame oil, half teaspoon each of garlic and ginger powder, and one teaspoon sriracha. Heat a non-stick skillet over medium heat, add the seasoned shrimp, and cook just until pink and opaque, about 2-3 minutes per side. Be careful not to overcook them, as they'll become tough. Remove from heat and roughly chop into bite-sized pieces.

Create Creamy Avocado Layer:

In a small bowl, mash one large ripe avocado with half teaspoon lime juice and a pinch of salt until smooth but still retaining some texture. The lime juice prevents browning while adding brightness that balances the rich avocado.

Mix Spicy Mayo:

Combine quarter cup mayonnaise with one tablespoon sriracha and one teaspoon lime juice in a small bowl. Adjust the sriracha to your heat preference—this amount provides moderate spice. Transfer to a squeeze bottle or small plastic bag with corner snipped for easy drizzling.

Assemble The Stacks:

Lightly coat the inside of a one-cup measuring cup or ring mold with cooking spray. Pack about half cup of seasoned rice firmly into the bottom of the mold. Next, add about quarter cup of the mashed avocado, spreading it into an even layer. Top with about quarter cup of the chopped spicy shrimp, pressing gently to compact.

Unmold With Confidence:

Place a plate over the measuring cup and carefully flip to invert. Gently tap and lift the measuring cup to release the stack. The sticky sushi rice should help everything hold together beautifully. Repeat with remaining ingredients to create additional stacks.

Garnish And Serve:

Drizzle each stack with the spicy mayo, then sprinkle with sesame seeds and sliced green onions. For extra flavor, add a sprinkle of furikake Japanese seasoning if available. Serve immediately with additional soy sauce or spicy mayo on the side.

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My best friend, who always orders spicy shrimp rolls at our favorite sushi restaurant, was skeptical when I served these stacks instead of ordering takeout. After her first bite, she paused, looked at me wide-eyed, and asked, "How did you make these?" She couldn't believe something so impressive came from such a simple technique. Now it's become our tradition to make these together rather than ordering out.

Serving Suggestions

Transform these sushi stacks into a complete meal with thoughtfully chosen accompaniments. A small bowl of miso soup provides a warm, savory counterpoint that cleanses the palate between bites of the rich, spicy stack. Pickled ginger and wasabi served alongside offer authentic sushi condiments that add brightness and heat as desired. For a more substantial meal, include a simple cucumber salad dressed with rice vinegar and sesame oil that provides refreshing crunch to contrast with the soft textures of the stack.

Creative Variations

Customize these versatile stacks to create exciting new flavor combinations. Replace the shrimp with diced raw tuna or salmon mixed with spicy mayo for a traditional spicy tuna or salmon stack. Create a California roll-inspired version using imitation crabmeat, cucumber, and avocado for a milder flavor profile. For a vegetarian option, substitute the shrimp with thinly sliced avocado and cucumber, topped with thinly sliced mango for a sweet-savory balance. Each variation maintains the beautiful presentation while offering a completely different taste experience.

Make-Ahead Tips

Streamline preparation with these smart planning strategies. Cook the sushi rice and season it up to a day ahead, storing it covered in the refrigerator—bring to room temperature before assembling. Prepare the spicy mayo up to three days in advance and keep refrigerated in a squeeze bottle for easy use. Cook and season the shrimp up to one day ahead, but chop just before assembly for the freshest texture. For the freshest presentation, always mash the avocado just before assembling to prevent browning, and assemble the stacks right before serving.

I've made countless variations of these sushi stacks over the years, but this spicy shrimp version remains my favorite for both weeknight dinners and entertaining. What makes them special is how they transform simple ingredients into something that looks and tastes like it came from a high-end sushi restaurant. The combination of sticky rice, creamy avocado, and spicy shrimp creates perfect harmony in each bite, while the presentation makes an ordinary meal feel like a special occasion. These stacks have changed the way I think about homemade sushi—proving that impressive results don't always require complicated techniques.

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