I first tried these spicy shrimp sushi stacks on a quiet weeknight when I wanted sushi flavors without the fuss of rolling. The result was layers of seasoned sushi rice, soy-glazed shrimp and creamy avocado stacked into perfect bite-size towers. They’re quick to make, customizable, and impressive enough for casual dinner guests or a light lunch.

Why you’ll love this dish

These spicy shrimp sushi stacks give you sushi-bar flavor in a fraction of the time. Instead of wrestling with nori and rolling mats, you press layers into a ring mold or small bowl and get neat, Instagram-ready portions every time. They’re great when you want the clean texture contrast of warm rice, hot shrimp, and cool avocado without raw fish — a crowd-pleasing choice for weeknights, date nights, or easy entertaining.

"A perfect blend of spicy and creamy — all the sushi vibes without the roll or the wait." — quick-test kitchen review

Benefits at a glance:

Fast: ready in about 25–30 minutes.
Accessible: uses cooked shrimp, so less handling of raw fish.
Customizable: make them spicy, mild, or swap proteins.
Elegant presentation: great for dinner parties or a fun family meal.

How this recipe comes together

Step-by-step overview before you cook:

Cook and cool sushi rice, then season with rice vinegar and salt.
Sauté peeled shrimp briefly and glaze with soy sauce.
Layer rice, shrimp, and sliced avocado in a ring mold or small bowl to build each stack.
Unmold, drizzle with spicy mayo, and finish with black sesame seeds and chives.

This gives you a clear order: rice → shrimp → avocado → repeat → garnish. Expect simple prep and fast assembly once rice and shrimp are ready.

Gather these items

1 lb shrimp, peeled and deveined (medium or large)
1 cup sushi rice (short-grain)
1 ripe avocado, sliced
1/4 cup spicy mayo (store-bought or mix mayo + sriracha to taste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
Salt, to taste
Black sesame seeds, for garnish
Chives, for garnish (optional)

Notes and substitutions:

Shrimp: use fresh or fully thawed frozen shrimp. For a smoky twist, briefly grill instead of sautéing.
Rice: if you don’t have sushi rice, use any short-grain rice and rinse well before cooking. Long-grain rices won’t stick properly.
Spicy mayo: mix 3 parts mayonnaise with 1 part sriracha and a squeeze of lime for brightness. Adjust heat to preference.
Gluten-free: use tamari instead of soy sauce.

Directions to follow

Cook the sushi rice: Rinse 1 cup sushi rice under cold water until the water runs clear. Cook according to package instructions (typically 1:1 rice-to-water ratio in a rice cooker or stovetop). Let rice sit 10 minutes after cooking to steam.
Season the rice: Transfer rice to a wide bowl and fold in 1 tablespoon rice vinegar and a pinch of salt. Spread briefly to cool to room temperature—don’t refrigerate or it will harden.
Cook the shrimp: Heat 1–2 teaspoons neutral oil in a skillet over medium-high heat. Add the peeled, deveined shrimp and cook 2–3 minutes per side (shrimp should turn opaque and curl slightly). Pour 1 tablespoon soy sauce over shrimp during the last 30 seconds and toss. Remove from heat.
Assemble stacks: Lightly oil a ring mold or small bowl. Place a thin layer of sushi rice at the bottom, press gently. Add a layer of shrimp (halve larger shrimp if needed), then arrange avocado slices. Repeat layers until you reach the top of the mold. Press gently to compact.
Unmold and finish: Carefully lift the mold. Drizzle 1/4 cup spicy mayo over each stack. Sprinkle black sesame seeds and chopped chives on top.
Serve immediately: These stacks are best eaten fresh so the rice stays soft and the avocado doesn’t brown.

How to plate and pair

Best ways to enjoy these stacks:

Plate 2–3 small stacks per person on a long rectangular platter for a shared starter.
Add pickled ginger, wasabi, and small dishes of soy or ponzu for dipping.
Pair with a crisp green salad, edamame, or a light cucumber sunomono.
Beverage pairing: a dry white wine (Sauvignon Blanc), cold lager, or green tea balances the spicy mayo and soy glaze.

Presentation tips:

Use microgreens or a tiny squeeze of lime for color contrast.
Alternate stacking orientation (avocado facing out) for a prettier cross-section.

How to store & freeze

Keeping leftovers fresh:

Refrigerator: Store assembled stacks for up to 24 hours in an airtight container, but expect the rice to firm up and avocado to brown. It’s better to store components separately (rice, shrimp, avocado) for up to 2 days for shrimp and 1 day for avocado.
Freezing: Not recommended for assembled stacks (avocado and rice texture suffer). You can freeze raw or cooked shrimp separately for up to 3 months and thaw safely in the fridge before use.

Food safety:

Cook shrimp to an internal temperature of 145°F (63°C) or until opaque.
Don’t leave shrimp or rice at room temperature for more than 2 hours.

Pro chef tips

Rice texture: Rinse rice until water runs clear to remove excess starch. Fold the seasoned rice gently to keep it glossy and slightly sticky.
Mold release: Lightly oil your ring mold, or line it with plastic wrap to ease unmolding. Press gently—too much pressure compresses the rice into mush.
Heat control: Cook shrimp quickly over medium-high heat to avoid rubberiness. They should be opaque and springy.
Avocado timing: Slice avocado just before assembling to prevent browning. Toss slices in a tiny bit of lime juice if you need a short hold time.
Spicy mayo: Make your own to control heat—start with 1 part sriracha to 3 parts mayo and adjust.

Creative twists

Crunch: Add tempura bits or crushed crispy onions between layers for texture.
Poke-style: Marinate cooked shrimp lightly in sesame oil, soy, and a touch of chili for an alternate flavor.
Vegetarian: Substitute grilled king oyster mushrooms or marinated tempeh for shrimp.
Hawaiian spin: Add mango or pineapple for a sweet contrast to the spicy mayo.
Low-carb: Replace rice with cauliflower rice lightly seasoned with rice vinegar.

Your questions answered

Q: How long will the rice stay soft for stacking?
A: Sushi rice is best within 1–2 hours of cooling. Keep it at room temperature briefly; refrigeration will firm it up. If it gets too stiff, sprinkle a few drops of rice vinegar or warm water and fluff.

Q: Can I use raw shrimp or sashimi instead?
A: You can, but only if you buy sushi-grade shrimp and store it properly. Using cooked shrimp reduces food-safety concerns and is more accessible for home cooks.

Q: Can I prep parts ahead?
A: Yes — cook and refrigerate the seasoned rice and cooked shrimp separately up to 24–48 hours in advance. Slice avocado and assemble just before serving.

Q: Is there a gluten-free option?
A: Use tamari or gluten-free soy sauce. Check spicy mayo ingredients or make your own with gluten-free condiments.

Q: How spicy will this be?
A: The heat depends on your spicy mayo. Start mild and serve extra sriracha at the table so guests can adjust.

Conclusion

If you want more layered shrimp stack inspiration, check this similar take: Spicy Shrimp Sushi Stacks – Closet Cooking. For a lighter, California-style variant, this recipe is a useful reference: Spicy California Shrimp Stack – Skinnytaste.

Try these spicy shrimp sushi stacks when you need an easy, elegant sushi-like meal without the rolling — and feel free to experiment with toppings and heat to match your kitchen pantry.