There's something truly irresistible about the flavors packed into these Spicy Shrimp Sushi Stacks. From the first bite, you get the perfect combination of tender shrimp, creamy avocado, tangy sushi rice, and a spicy, savory kick that leaves you wanting more.

I first came up with this idea after a sushi craving hit hard, but I didn’t have the patience (or skills) to roll perfect sushi at home. These fun, layered stacks became my quick, fuss-free solution — and now, they’re a weekend favorite that feels just as special as a night out. Plus, they’re quicker, easier, and way more budget-friendly than takeout sushi.

Let's get stacking!

Why You'll Love This Spicy Shrimp Sushi Stacks

Get ready to elevate your sushi night with these stunning, flavor-packed towers. They’re a true game-changer, even if you’ve never made sushi at home before.

First, this recipe is incredibly easy to pull together. Instead of fiddling with delicate sushi rolls, you just layer everything neatly — no special skills required! Plus, you can prep most of the ingredients ahead of time, making this a perfect choice for casual entertaining.

If you’re watching your budget, these sushi stacks are a fantastic alternative to restaurant sushi. With simple, affordable ingredients, you can recreate that luxury experience at home without breaking the bank.

One of the best parts is how customizable this recipe is. You can adjust the spice level, swap out the shrimp for crab or even tofu, or load it up with extra veggies for your perfect flavor combo.

And let’s be honest — these little stacks are seriously impressive to look at. They’re great for parties, date nights, or anytime you want to treat yourself to something that feels a little extra without a ton of effort.

Ingredients Notes

The beauty of these Spicy Shrimp Sushi Stacks lies in using fresh, vibrant ingredients that each bring something special to the table. Every layer is thoughtfully chosen to balance flavor, texture, and color.

Sushi rice forms the essential foundation. Its sticky texture helps hold the stacks together perfectly. Be sure to season it with a bit of rice vinegar, sugar, and salt to give it that authentic, slightly tangy flavor that sets it apart from regular rice.

Shrimp is the star protein here. I like to use medium-sized shrimp, cooked until just tender and tossed in a spicy, creamy sauce made from sriracha and mayo. Fresh, plump shrimp deliver the best texture, but frozen shrimp work great too if thawed properly.

Avocado adds a rich, buttery layer that balances the spice of the shrimp beautifully. Choose ripe avocados that yield slightly to pressure but aren’t mushy. A little sprinkle of lemon or lime juice keeps them fresh and vibrant in the stack.

Cucumber brings a needed crunch and a refreshing bite that cuts through the richness. I prefer using English cucumbers for their thin skin and delicate seeds, but any crisp cucumber will do.

Spicy mayo sauce ties everything together. It’s simply a blend of mayonnaise and sriracha, but you can tweak the ratio to suit your spice tolerance. A touch of sesame oil mixed in also adds a beautiful depth of flavor.

To assemble these stacks easily, you’ll need a 1-cup measuring cup or a small ring mold. It’s the perfect size for layering and unmolding cleanly.

How To Make This Spicy Shrimp Sushi Stacks

Making these stunning stacks is much easier than you might think. Once you prep all your ingredients, assembly is a breeze.

Start by cooking your sushi rice according to package directions. Once it’s tender, stir in a mixture of rice vinegar, sugar, and salt while the rice is still warm. Let it cool to room temperature before assembling to prevent the avocado from turning mushy.

While the rice cooks, prepare the shrimp. Quickly sauté or boil them until pink and opaque, then chop into bite-sized pieces. Toss the shrimp with a generous spoonful of spicy mayo, adjusting the sriracha to match your preferred heat level.

Next, dice your cucumber and avocado into small cubes. Drizzle a little lemon juice over the avocado to keep it from browning. Having all your components ready makes the stacking process smooth and fast.

Now, lightly grease your measuring cup or mold with a little oil or cooking spray. Begin by pressing a layer of the seasoned sushi rice into the bottom, compacting it gently but firmly.

Top the rice with a layer of diced cucumber, then a layer of avocado. Finally, spoon the spicy shrimp mixture on top. Press down lightly to help the stack hold its shape, but don't mash the layers together too hard.

Carefully invert the mold onto a serving plate and gently lift it off to reveal your perfectly layered sushi stack. Garnish with a drizzle of extra spicy mayo, a sprinkle of sesame seeds, and chopped green onions if you like.

In total, you’ll need about 30 minutes from start to finish — making this a truly easy and rewarding homemade sushi fix!

Storage Options

These sushi stacks are best enjoyed fresh, right after assembling, when all the flavors and textures are at their peak.

If you do need to prepare them ahead of time, you can store the individual components separately. Keep the cooked rice, shrimp mixture, and chopped vegetables each in their own airtight containers in the refrigerator for up to 24 hours.

Once assembled, the stacks don’t hold up well for long periods because of the avocado and cucumber’s moisture. If you must store completed stacks, cover them tightly and refrigerate for no more than 4–6 hours to keep them from getting soggy.

To reheat the rice or shrimp (if needed), do so gently in the microwave at half-power, just until warmed through. Avoid overheating, as it could dry them out or make the shrimp rubbery.

Variations and Substitutions

One of the reasons I adore this recipe is how easy it is to tweak based on what you have or crave.

If you’re not a shrimp fan, swap it out for imitation crab or lump crab meat for a California Roll-style vibe. Just mix the crab with a little spicy mayo the same way.

Vegetarian? Go for firm tofu! Pan-fry cubes until golden and crispy, then toss them with the spicy mayo. It adds an awesome texture and flavor.

For a gluten-free version, make sure to use gluten-free soy sauce or tamari in any sauces you serve alongside, and double-check that your sriracha brand doesn’t have hidden wheat ingredients.

Love extra heat? Add a thin layer of pickled jalapeños between the cucumber and avocado. It gives the stack an unexpected zing that spice-lovers will adore.

Finally, you can add a fun, luxurious twist by sprinkling on tobiko (fish roe) before serving. It adds gorgeous color, a little pop of texture, and that fancy sushi restaurant touch at home.

Feel free to get creative — the beauty of sushi stacks is how forgiving and customizable they are. Once you master the basic method, the possibilities are endless!