If you’re craving all the vibrant flavors of your favorite sushi roll but want something a little more playful and approachable, let me introduce you to the Spicy Shrimp Sushi Stack. It’s got juicy shrimp, velvety avocado, cool cucumber, a duo of bold sauces, and fluffy sushi rice—all stacked up in dramatic, restaurant-worthy layers. Every forkful is a perfect collision of spicy, creamy, fresh, and umami. Plus, you don’t need any fancy skills or gear to pull off this stunning dish at home—just a measuring cup and a serious appetite!

Spicy Shrimp Sushi Stack Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a great Spicy Shrimp Sushi Stack is how each simple ingredient brings something special—crunch, creaminess, heat, or bright color. Gather these straightforward essentials and you’ll be well on your way to a sushi-inspired showstopper.

Mayonnaise (3/4 cup total): Creates the creamy backbone for both the wasabi and sriracha sauces—you can use Japanese Kewpie mayo for extra richness if you have it.
Rice Wine Vinegar (1 tbsp): Lends a tangy note to the wasabi sauce, helping cut through the creamy elements.
Wasabi Paste (1/2 tbsp): Brings signature sushi-house heat and earthy depth to the sauce.
Sesame Oil (1 tsp): Adds a touch of toasted nuttiness and aroma to the wasabi sauce.
Salt (several dashes + 1/4 tsp): Essential for balancing and enhancing all the flavors. Don’t skip it!
Sriracha (3 tsp): Packs a bright, garlicky heat for that spicy kick in the sriracha sauce.
Sweet Chili Sauce (3 tsp): Balances the heat from sriracha and complements the shrimp beautifully.
Cooked Sushi Rice (1 1/3 cups): Sticky and slightly sweet, it forms the hearty base of your stack—leftover sushi rice works perfectly.
Cooked Shrimp, diced (1 pound): Fresh, plump, and ready to soak up all that saucy goodness—make sure it’s peeled and deveined.
Diced Cucumber (1 cup): Adds a crisp, juicy crunch and keeps every bite refreshing.
Mashed Avocado (1 medium): Creamy richness that ties everything together—ripe avocados are key.
Reduced-Sodium Soy Sauce (4 tsp): A classic sushi component, it brings savory, salty depth without overpowering the stack.

How to Make Spicy Shrimp Sushi Stack

Step 1: Prepare the Sushi Rice

Start by cooking your sushi rice according to package instructions—no extra salt needed, since you’ll be layering on plenty of flavor. When the rice is tender and fluffy, let it cool completely to prevent wilting your other ingredients and to help it hold its shape in the stack.

Step 2: Mix Up the Wasabi Sauce

In a small bowl, whisk together 1/4 cup mayonnaise, rice wine vinegar, wasabi paste, sesame oil, and a few dashes of salt. The goal is a silky, pale green sauce that packs a punch. Taste and adjust the wasabi level to your liking, then set this spicy, nose-tingling goodness aside.

Step 3: Make the Sriracha Sauce

In another bowl, combine 1/2 cup mayonnaise, sriracha, sweet chili sauce, and 1/4 teaspoon of salt. This results in a creamy, orangey-pink sauce that’s both spicy and just a little bit sweet—the perfect counterpoint to the rich shrimp and avocado.

Step 4: Layer the Spicy Shrimp Sushi Stack

Grab a 1-cup dry measuring cup to use as a mold. Start by adding about 1/4 cup diced cucumber, then a layer of mashed avocado, followed by a generous scoop of cooked, diced shrimp. Top everything off with 1/3 cup sushi rice, pressing gently so the layers hold together but aren’t packed too tightly.

Step 5: Unmold and Reveal Your Stack

Place your serving plate on top of the full measuring cup. Holding both together, swiftly flip so the cup is upside down on the plate. Carefully tap and shake the cup to release your Spicy Shrimp Sushi Stack. The layers should stand tall and beautiful, showing off their stripes of color and texture!

Step 6: Drizzle and Finish

Drizzle about 1 teaspoon of soy sauce over the top of the stack, then do the same with the wasabi and sriracha sauces. Swirl, zigzag, or neatly stripe—it’s up to you. Sprinkle with sesame seeds or furikake, if you like. Repeat this process for the remaining ingredients to create more stacks.

How to Serve Spicy Shrimp Sushi Stack

Garnishes

A finishing flourish is what transforms your Spicy Shrimp Sushi Stack from tasty to totally irresistible. Sprinkle with toasted sesame seeds for crackle, sliced scallions for a pop of color, or a pinch of nori strips for authentic flair. Even a few microgreens or pickled ginger can make these stacks feel extra special.

Side Dishes

This dish shines alongside any number of light, fresh accompaniments. Try a simple miso soup, a seaweed salad, or crisp edamame with flaky salt. For something heartier, serve it with a pile of lightly dressed greens or a chilled soba noodle salad. The cool, spicy elements pair beautifully with these sides.

Creative Ways to Present

Don’t be afraid to have a little fun! Make mini Spicy Shrimp Sushi Stacks in shot glasses for a cocktail party, or set up a DIY stack bar with all the toppings so guests can create their own. You could even layer the mixture in a mason jar for the ultimate portable lunch or picnic centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Spicy Shrimp Sushi Stack components, store each one separately in airtight containers. The rice, sauces, shrimp, cucumber, and avocado will all keep best this way, so your second-day stacks stay as fresh as possible. Avocado does brown quickly, so spritz it with a little lemon or cover with plastic wrap right on the surface.

Freezing

While sushi rice and sauces can freeze well, avocado and cucumber turn mushy and watery, and shrimp can lose its tenderness. For best quality, I don’t recommend freezing assembled Spicy Shrimp Sushi Stack or its delicate veggies—but you can prep the cooked shrimp and rice in advance and freeze those separately, reheating and assembling just before serving.

Reheating

The good news: this dish is meant to be served cool or at room temperature! If you have stored cooked rice and shrimp in the refrigerator, you can gently microwave the rice covered with a damp paper towel for 20 to 30 seconds until just slightly warm (but not steaming hot), then proceed to build your fresh stacks.

FAQs

Can I use raw shrimp instead of cooked shrimp?

For safety and ease, stick with cooked, peeled, and deveined shrimp. If you’re experienced with sushi-grade seafood and want to use raw shrimp, be sure it’s labeled safe for raw consumption and source it from a trusted fishmonger.

Is it okay to substitute the wasabi paste?

If wasabi isn’t your thing or hard to find, you can skip it or try a little prepared horseradish for a different kind of zing. The green color and heat won’t be quite the same, but your sauce will still be deliciously punchy.

What if I don’t have a measuring cup to mold the stack?

Any small, straight-sided ramekin or bowl can work as a stack mold—just line with a bit of plastic wrap if you’re worried about sticking. Or, skip the stack and layer everything in a shallow bowl for a “deconstructed” sushi salad vibe!

Can I make the Spicy Shrimp Sushi Stack gluten-free?

Absolutely! Swap in gluten-free soy sauce (or tamari) and double-check that your other condiments are gluten-free. With those tiny tweaks, this recipe fits right into a gluten-free menu without missing a beat.

How long can Spicy Shrimp Sushi Stack sit out at a party?

Since you’re working with cooked seafood, aim to keep the stacks out for no more than two hours at room temperature. For outdoor or buffet settings, nest serving plates in a shallow tray of ice to keep everything crisp and safe.

Final Thoughts

I can’t wait for you to try this Spicy Shrimp Sushi Stack—it’s one of those recipes that truly wow both in looks and flavors. Whether you’re prepping for a party or a cozy night in, these stacks are guaranteed to impress. Dive in and let your inner sushi chef shine!