There's something downright addictive about the fiery kick of sriracha-laced shrimp layered over creamy avocado and seasoned rice. These Spicy Shrimp Sushi Stacks capture all the craveable flavors of your favorite sushi roll—without the rolling mat or the fuss.

I whipped these up one weekend after craving sushi but not wanting to leave the house (or spend $50). With just a few pantry staples and a quick sear on the shrimp, I had an impressive-looking, flavor-packed dish that’s now a go-to when guests come over or I want something a little extra for lunch. It's fast, fun, and totally customizable.

Let’s dive into why these sushi stacks deserve a spot in your weekly rotation.

Why You'll Love This Spicy Shrimp Sushi Stack

Get ready to meet your new favorite no-roll sushi hack. These Spicy Shrimp Sushi Stacks check all the boxes—bold flavor, simple prep, and total weeknight win.

First, they’re fast. From start to finish, you’re looking at about 30 minutes. That includes cooking your rice, tossing your shrimp in sauce, and layering everything up. Perfect for those nights when takeout feels tempting but time is tight.

They’re also incredibly easy. No sushi mat, no fancy slicing skills required. A small measuring cup or ramekin is all you need to shape these picture-perfect stacks. Even better? They’re naturally gluten-free and easy to make dairy-free, too.

Budget-friendly is the cherry on top. Sushi-grade fish can get pricey, but this version uses cooked shrimp—widely available and affordable. You still get all that seafood satisfaction without the splurge.

And did I mention how customizable they are? Swap out shrimp for crab or tofu, use brown rice or quinoa instead of sushi rice, even pile on crunchy veggies or spicy mayo. There’s no wrong way to stack it up.

Now that you’re hooked, let’s take a look at the ingredients that bring these beauties together.

Ingredients Notes

These stacks may look like restaurant fare, but the ingredients are surprisingly simple. Each one plays a key role in building layers of flavor, texture, and visual appeal.

Shrimp is the star of the show. I recommend using medium peeled and deveined shrimp—either fresh or frozen (thawed first, of course). A quick toss in sriracha and mayo gives them that classic spicy sushi flavor. Searing them in a hot skillet adds a little char and depth you just can’t get from raw fish.

Sushi rice brings the sticky foundation to each stack. Use short-grain white rice and season it with a mix of rice vinegar, sugar, and salt after cooking. That signature sushi tang balances the richness of the shrimp and avocado perfectly. Let it cool slightly before stacking so it holds together better.

Avocado adds creaminess and a mellow counterpoint to the heat of the shrimp. Choose a ripe avocado that yields slightly to pressure. Dice it small so you can easily press it into the mold—think guacamole texture, but chunkier.

Cucumber offers crunch and freshness. I like to peel and finely dice English cucumber for its tender skin and minimal seeds, but any type works in a pinch. It adds a pop of brightness and texture that makes the stacks feel balanced.

As for equipment, you don’t need anything fancy—just a ½-cup measuring cup or a small ramekin for shaping. A rubber spatula helps with layering, and a sharp knife is handy for prepping ingredients quickly and cleanly.

Now that we’ve covered the building blocks, let’s walk through the stacking process step by step.

How To Make This Spicy Shrimp Sushi Stack

Making these sushi stacks is easier than you'd think, and the results are always restaurant-worthy. Here’s exactly how it comes together.

Start by cooking your rice. Rinse your short-grain rice under cold water until the water runs clear, then cook it using your preferred method. While it’s still warm, stir in a mix of rice vinegar, sugar, and salt to season it. Set it aside to cool slightly—just enough so it doesn’t steam up the rest of your stack.

While the rice is cooling, prep your shrimp. Pat them dry and toss with a generous spoonful of sriracha and a few tablespoons of mayo. You want them coated but not drowning. Heat a nonstick skillet over medium-high heat, add a drizzle of oil, and sear the shrimp for 2-3 minutes per side, just until opaque and slightly golden. Set aside to cool slightly.

Dice your avocado and cucumber next. I like to mix a splash of lemon juice into the avocado to keep it from browning. The cucumber can go in plain, or you can sprinkle it with a pinch of salt to draw out excess moisture and keep your stacks tight.

Now, it’s time to build. Lightly oil the inside of your measuring cup or ramekin. Press a layer of diced avocado into the bottom, followed by cucumber, then a scoop of sushi rice. Press each layer down firmly with the back of a spoon to keep the stack solid. Invert onto a plate and gently tap to release.

Top each stack with a generous spoonful of your spicy shrimp. Drizzle with extra sriracha mayo, a few sesame seeds, and sliced green onions for garnish. Serve immediately for the best flavor and texture.

From start to finish, the whole process takes around 30 minutes. The results? A stunning sushi-inspired dish that looks like it came from your favorite restaurant but was made right in your kitchen.

Storage Options

If you’re prepping ahead, these stacks store surprisingly well—just hold off on stacking until you’re ready to serve.

For the shrimp, store in an airtight container in the fridge for up to 3 days. You can serve them cold or gently reheat them in a skillet or microwave.

The rice can also be made in advance. Store it in the fridge and bring it to room temperature before stacking for the best texture. Cold rice tends to get a little hard and crumbly.

Avocados, as you probably know, don’t love sitting out. To keep them fresh, toss with lemon juice and store in an airtight container with plastic wrap pressed directly on the surface.

To reheat, gently microwave the rice and shrimp separately, then stack everything fresh. I don’t recommend freezing this dish, as the textures of avocado and cucumber don’t hold up well.

Variations and Substitutions

These Spicy Shrimp Sushi Stacks are endlessly adaptable—think of them as a blueprint you can customize to your taste (or pantry).

Want a milder version? Skip the sriracha and season your shrimp with soy sauce and garlic for a savory twist without the heat. A drizzle of teriyaki on top adds a sweet-savory finish that’s kid-friendly and still delicious.

If you’re not into shrimp, swap in crab meat or even cooked salmon. Leftover grilled salmon flaked into chunks works beautifully here. You can also try canned tuna tossed in spicy mayo for a sushi stack-meets-tuna-melt hybrid.

For a vegetarian take, go with tofu or chickpeas. Press and pan-sear your tofu until golden, then toss in the same spicy mayo sauce. Roasted chickpeas bring a nutty crunch that’s surprisingly satisfying.

Mix up the base by using brown rice or quinoa instead of sushi rice. Just be sure to season it with vinegar, sugar, and salt so you don’t lose that sushi flavor.

Don’t be afraid to pile on extras. Pickled ginger, nori strips, wasabi, or even crispy onions can take your stack to the next level. It’s your sushi adventure—make it your own!

Once you try these sushi stacks, you’ll see just how easy and exciting homemade sushi-inspired meals can be. Let your imagination run wild and stack your way to something delicious.